Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Modified Potato Starch
- Technologies
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Specific Functional Properties
Emjel EP 820 C distinguishes itself by good viscosity stability and gives in cold water short, medium viscous solutions. Besides this starch has a good, mild acid stability, a good baking and freeze thaw stability. Bakery products manufactured with Emjel EP 820 C show a short, creamy texture and good mouth feeling properties.
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Application
Emjel EP 820 C is applied as thickening and texturing agent for the manufacture of instant baking cream powders, butter creams and toppings with good stabilizing, freeze thaw and baking properties. For the application in instant sauces, cream and dressing powders it can be used as thickening and stabilizing agent with good texturing and foam stabilizing properties.
- Starch in Bakery Products
Type CWS Dough building ••• Dough raising, elasticity ••• Water binding •••• Texturizing Short very creamy Porosity ••• Creaminess ••••• Freeze/thaw stability •••• Applications Fruit and cream fillings; glazes, frostings and icings • = low ••••• = high CWS = Cold Water Swellable C/U = Cook Up
Properties
- Physical Form
- Appearance
- Fine white powder
- Nutritional Information
| Value | Units | Test Method / Conditions | |
| Energy | 376 | kcal/100g | — |
| Fat | 0.1 | g/100g | — |
| Fat of which Saturates | 0 | g/100g | — |
| Carbohydrate | 94 | g/100g | — |
| Carbohydrate of which Sugars | 0 | g/100g | — |
| Protein | 0.1 | g/100g | — |
| Salt | 0.13 | g/100g | — |
Regulatory & Compliance
- Non-GMO
The above mentioned product is not made of genetically modified organisms.
Furthermore, no ingredients or enzymes extracted from genetically modified organisms andno genetic engineering techniques are used for the production.
Concluding, the above mentioned product is not subject to the labeling requirements
according to regulations (EC) No. 1829/2003 and 1830/2003.
Technical Details & Test Data
- Measuring Method
10 g Emjel EP 820 C is premixed with 20 g powdered sugar. Whilst stirring with a mixer the mixture is added to 170 ml dist. water; stirring time 2 min. After 10 min. standing at 20 °C the viscosity is measured with a Brookfield-Viscosimeter, type HAT, spindle 4, 20 rpm.
- Manufacturing
300 - 350 g of the powdered mixture is stirred after addition in 1 liter cold water (approx. 20 °C) for 2 – 3 min. with a mixer or whisk. After 15 - 20 min. standing the cream is ready for use.
Storage & Handling
- Shelf Life
- 18 months
- Storage and Shelf Life
- Store cool and dry in closed packaging
- Shelf life 18 months from date of manufacturing