Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Modified Potato Starch
- Technologies
- Product Families
- Description (Modified Starch)
- Modified Potato Starch
- Description (Starch)
- Modified Potato Starch
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Functional Benefits
- Build hard texture, good melting properties
- Functional Benefits
- Build hard texture for shredding, good melting properties
- Functional Benefits
- Gelling agent for confectionery and cheese; completely soluble after boiling, high solids,
- Specific Functional Properties
- Aqueous suspensions of Emox C 70 S give whilst boiling clear solutions with very low heat viscosity which gelatinize relatively strongly at cooling down and remain rather stable afterwards. Due to these properties a more or less strong gelation appears after cooling down in dependence on the concentration. Emox C 70 S can partly be used as replacement of gelatine. By means of an additional combination with gelatine or other starch derivatives the properties of the jellies and gums can be varied over a wide range. As a thinboiling starch Emox C 70 S can be applied with a max. concentration of approx. 30 %.
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Application
- Emox C 70 S mainly used as binding and gelatinizing agent with good gelling properties for the manufacture of starch gelatine jellies and soft gums as well as liquorice products. For cheese application Emox C 70 S provides final body and texture with very good melting and grating properties.
- Starches in Confectionery
Shear Stability - Elasticity •• Viscosity • Clarity ••• Gel-Structure hard Gel-forming time • Taste Neutral Type Cook Up Applications Gums •=LOW •••••=HIGH
- Starch in Dairy Products
Shear Stability •• Emulsifying properties - Viscosity • UHT - HTST suitable LTLT - Creaminess • Taste neutral Shelf Life •••• Applications Processed cheese and cheese analogs • = Low ••••• = HIGH
- Starches in Soups, Sauces and Gravies
Thickener • Structure Thin pH stability ••• Heat stability • Freeze/ thaw stability • Type C/U Application Instant • = LOW ••••• = HIGH CWS = Cold Water Swellable C/U = Cook Up
Properties
- Physical Form
- Odor
- Neutral
- Taste
- Neutral
- Nutritional Information
| Value | Units | Test Method / Conditions | |
| Energy | 320 | kcal/100g | — |
| Fat | 0.1 | g/100g | — |
| Fat of which Saturates | Traces | — | — |
| Carbohydrate | 80 | g/100g | — |
| Carbohydrate of which Sugar | Traces | — | — |
| Carbohydrate of which Starch | 80 | g/100g | — |
| Fibre | Traces | — | — |
| Protein | 0.1 | g/100g | — |
| Salt (Calculated: Na x 2.5) | 0.3 | g/100g | — |
Regulatory & Compliance
- Non GMO
- The above mentioned product does not consist of genetically modified organisms.
- No genetic engineering processes and/or substances derived from genetically modified organisms are used in the manufacture of the product.
- Concluding, the above mentioned product is not subject to the labeling requirements of Regulations (EC) No. 1829/2003 and 1830/2003.
Storage & Handling
- Shelf Life
- 24 months
- Storage and Shelf Life
- Store cool and dry in closed packaging
- Shelf life 24 months from date of manufacturing.