Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Ingredients
- Potato Starch
- Technologies
- Product Families
- Description (Cook-Up Starch)
- Potato Starch (Clean Label)
- Raw Material
- Potato
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Functional Benefits
- Higher viscosity suitable for pasteurization, high pasting temperature, short and creamy structure,
- Functional Benefits
- Higher viscosity suitable for pasteurization, high pasting temperature, short and creamy structure
- Specific Functional Properties
- Whilst boiling Empure® KS 100 provide very short, pasty solutions with excellent mouth feeling. It achieve in neutral and mild acid medium good viscosity stability after boiling as well as good storage tolerance. Due to its retarded gelatinization temperature this food starch has an excellent dispersion in hot and boiling liquids and an evident thickening result only at higher temperatures respectively at longer boiling.
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Application
- Empure® KS 100 is generally applied as binding and thickening agents in food products which should show an evident thickening e.g. sauces, gravies, soups. Besides Empure® KS 100 can be applied as a basic ingredient for manufacturing agglomerated sauce binders which are added directly into boiling liquids, avoiding the formation of lumps. Empure® KS 100 is suitable in applications where high to medium viscous products are required. Empure® KS 100 is recommended using for low to medium shear systems.
- Clean Label Starch in Bakery Products
Type C/U Dough building - Dough raising, elasticity - Water binding •••• Texturizing short creamy Porosity - Creaminess •••• Freeze/thaw stability • Applications Fruit and cream fillings • = low ••••• = high CWS = Cold Water Swellable C/U = Cook Up
- Application- Examples
- Bakery, Snacks, Soups & Sauces
- Starch in Bakery Products
Raw material Potato Type C/U Influences to dough - Water binding ••• Texturizing Short creamy Porosity - Creaminess •••• Baking stability • Freeze/ thaw stability • Application Fruit and 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 - Creaminess • Taste neutral Shelf Life •••• Applications Puddings and desserts • = Low ••••• = HIGH
- Starches in Soups, Sauces and Gravies
Raw material Potato Thickener ••••• Structure Short, creamy pH stability •• Heat stability ••• Freeze/ thaw stability • Type C/U Application Catering systems, Instant • = LOW ••••• = HIGH CWS = Cold water swellable C/U = Cook up
- Clean Label Starches in Soups, Sauces and Gravies
Thickener ••••• Structure Short, creamy pH stability •• Heat stability ••• Freeze/ thaw stability • Type C/U Application Liquid, canned and instant • = 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 | 368 | kcal/100g | — |
| Fat | 0.5 | g/100g | — |
| Fat of which Saturates | 0 | g/100g | — |
| Carbohydrate | 90 | g/100g | — |
| Carbohydrate of which Sugars | 0.5 | g/100g | — |
| Protein | 0.1 | g/100g | — |
| Salt | 0.08 | 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.