Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Ingredients
- Potato Starch
- Technologies
- Product Families
- Description (Pre-Gel Starch)
- Potato Starch (Clean Label)
- Description (Modified Starch)
- Clean Label Potato Starch (Pregelatinized)
- Raw Material
- Potato
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Specific Functional Properties
Empure® K JEL 200 has good water binding ability and gives in cold water transparent, short, medium viscous solutions. 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 200 have a very short and creamy structure with good mouth feeling properties. Besides this starch has good coating as well as expansion regulating properties.
- Examples
- for different fruit fillings with a pH >3.8
- for bakery cream with moderate baking stability
- Functional Benefits
- High water binding capacity; labeled as native potato starch (not modified)
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Application
- Fruit and cream fillings
- Application- Examples
- Bakery cream, Soups & Sauces, Fillings
- Applications
Empure® K JEL 200 is applied as binding and thickening agent with good texturing and stabilizing properties in bakery products, instant pudding and desserts, especially for regulation of consistency and structure. This starch can also be used as coating agent for nuts and as binding and texturing agent with good expansion regulation properties for the manufacture of extruded, indirectly expanded snack products.
- Starch in Bakery Products
Raw material Potato Type CWS Influences to dough - Water binding •••• Texturizing Short Porosity - Creaminess ••• Baking stability •• Freeze/ thaw stability • Application Cream filling • = Low ••••• = High CWS = Cold water swellable C/U = Cooked up
- 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 Short pH stability •• Heat stability • Freeze/ thaw stability • Type CWS Application Liquid; instant, catering systems • = LOW ••••• = HIGH CWS = Cold Water Swellable C/U = Cook Up
Properties
- Physical Form
- Odor
- Neutral
- Taste
- Neutral
- Appearance
- White powder
- Nutritional Information
| Value | Units | Test Method / Conditions | |
| Energy | 382 | kcal/100g | — |
| Fat | 0.1 | g/100g | — |
| Fat of which Saturates | 0 | g/100g | — |
| Carbohydrate | 96 | g/100g | — |
| Carbohydrate of which Sugars | 0 | g/100g | — |
| Protein | 0.1 | g/100g | — |
| Salt | 0.12 | 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
10 g Empure® K JEL 200 are premixed with 20 g powdered sugar. Then under stirring with a mixer add the mixture slowly whilst 1 minutes to 170 ml water. After 10 minutes storage at 20 °C the viscosity is measured with a Brookfield Viscometer, type RVT, spindle 4, 20 rpm.
Storage & Handling
- Shelf Life
- 30 months
- Storage and Shelf Life
- Store cool and dry in closed packaging
- Shelf life 30 months from date of manufacturing.