Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Ingredients
- Potato Starch
- Technologies
- Product Families
- Description (Pre-Gel Starch)
- Potato Starch (Clean Label)
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Specific Functional Properties
Empure® K JEL 100 shows excellent water binding ability and gives in cold water transparent, short, medium viscous solutions with good storage stability. Due to the rapid water absorption this starch has to be premixed with other ingredients as for example sugar to avoid lump formation. End products manufactured with Empure® K JEL 100 provides a very short and creamy structure with excellent mouth feeling. Empure® K JEL 100 is recommended using in neutral and mild acid medium as well as in low to medium shear systems.
- Examples
- for different fruit fillings with a pH >3.8
- for bakery cream with moderate baking stability
- Functional Benefits
- Medium viscosity, high stability
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Application
- Fruit and cream fillings
- Application- Examples
- Bakery, Fruit filling, Confectionary Fillings, Snacks, Soups & Sauces
- Starch in Dairy Products
Shear Stability •• Emulsifying properties - Viscosity •• UHT - HTST suitable LTLT suitable Creaminess • Taste neutral Shelf Life •••• Applications Puddings and desserts • = Low ••••• = HIGH
- Clean Label Starches in Soups, Sauces and Gravies
Thickener ••• Structure medium pH stability •• Heat stability • Freeze/ thaw stability • Type CWS Application Liquid, instant, emulsified systems • = LOW ••••• = HIGH CWS = Cold Water Swellable C/U = Cook Up
- Applications
Empure® K JEL 100 is applied as binding and thickening agent with excellent texturing and stabilizing properties in bakery products, instant sauces, instant pudding and desserts, especially for regulation of consistency and structure. This starch can also be used as binding and texturing agent with good expansion regulation properties for the manufacture of extruded, indirectly expanded snack products.
- Clean Label Starch in Bakery Products
Type CWS Dough building - Dough raising, elasticity - Water binding •••• Texturizing short Porosity - Creaminess •••• Freeze/thaw stability • Applications Fruit and cream fillings • = low ••••• = high CWS = Cold Water Swellable C/U = Cook Up
- Starch in Bakery Products
Raw material Potato Type CWS Influences to dough Dough building Water binding •••• Texturizing Short Porosity • Creaminess •••• Baking stability ••* Freeze/ thaw stability • Application Baked goods, Cakes, muffins and mixes, Fruit and cream filling • = low ••••• = high CWS = Cold water swellable C/U = Cooked up
Properties
- Physical Form
- Odor
- Neutral
- Taste
- Neutral
- Appearance
- White powder
- Nutritional Information
| Value | Units | Test Method / Conditions | |
| Energy | 378 | kcal/100g | — |
| Fat | 0.5 | g/100g | — |
| Fat of which Saturates | 0 | g/100g | — |
| Carbohydrate | 93 | g/100g | — |
| Carbohydrate of which Sugars | 0 | g/100g | — |
| Protein | 0.1 | g/100g | — |
| Salt | 0.22 | 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.
Technical Details & Test Data
- Measuring Method
10g Empure® K JEL 100 are premixed with 20 g powdered sugar. Whilst stirring with a mixer add the dry mix slowly in 1 minute to 170ml water. After 10 minutes storage at 20 °C the viscosity is measured with a Brookfield Viscometer, type RVT, spindle 4, 20rpm.
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.