Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Corn Starch
- Technologies
Features & Benefits
- Food Ingredients Features
- Features and Benefits
- Most commercially available starches such as corn, potato, wheat, rice and tapioca are composed of two types of glucose polymers : Amylose, a linear polymer, and Amylopectin, a branched chain. The linear fraction contributes gelling properties to the starch. Since AMIOCA TF starch is essentially composed of amylopectin, it develops viscosity without the gelling characteristics generally associated with natural starches.
- AMIOCA TF starch develops a clear, cohesive long texture when cooked. On cooling, it remains clear and cohesive while developing a higher viscosity. High acid, shear, or extended cooking times will dramatically reduce the starch's viscosity.
- This product is available under Ingredion Incorporated’s TRUETRACE ® Identity Preserved Program for non-GM products.
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
Properties
- Physico-Chemical Properties
- Microbiological Values
- Nutritional Information
- Screen Test
- Microbiological Limits
n c m M Total Plate Count/g 5 3 10,000 100,000 Yeast/g 5 3 200 1,000 Mold/g 5 3 200 1,000 Enterobacteriaceae 5 3 100 1,000 Note : Where n = # of samples tested; c = maximum allowable number of results between m and M; m = upper target limit; M = maximum acceptable value.
- Note
* Not present at level of quantification
| Value | Units | Test Method / Conditions | |
| Moisture Content | max. 14 | % | — |
| pH (20% w/w slurry) | 4.5 - 6.7 | — | — |
| Peak Viscosity | 850 - 1200 | — | CML-M105 |
| End Viscosity | 400 - 650 | — | CML-M105 |
| Value | Units | Test Method / Conditions | |
| Escherichia coli | Negative | — | — |
| Salmonella | Negative | /10g | — |
| Value | Units | Test Method / Conditions | |
| Total Fat * | max. 0.1 | g/100g | — |
| Cholesterol | 0 | mg/100g | — |
| Sodium | 12 | mg/100g | — |
| Total Carbohydrates | 89.3 | g/100g | — |
| Dietary Fiber | 0 | g/100g | — |
| Total Sugars * | max. 0.1 | g/100g | — |
| Added Sugars | 0 | g/100g | — |
| Other Carbohydrates | 89.3 | g/100g | — |
| Protein | 0.1 | g/100g | — |
| Vitamin D | 0 | mcg/100g | — |
| Iron * | max. 0.2 | mg/100g | — |
| Potassium * | max. 10 | mg/100g | — |
| Total Ash Content * | max. 0.1 | g/100g | — |
| Calories | 358 | — | — |
| Calories From Fat | 0 | — | — |
| Calcium | 15 | mg/100g | — |
| Value | Units | Test Method / Conditions | |
| Through U.S.S. #100 Mesh | max. 95 | % | — |
| Through U.S.S. #200 Mesh | min. 85 | % | — |
Regulatory & Compliance
- Certifications & Compliance
- Chemical Inventories
- Regulatory Data
- Source : Waxy Maize
- CAS Number : 9037-22-3
- United States
- Meets FCC (Food Chemical Codex) requirements.
- Labeling : Corn Starch
- Canada
- CFDA Regulation : B.13.011
- Labeling : Corn Starch
Packaging & Availability
- Packaging Type
- Packaging Information
AMIOCA TF starch is packaged in multi ply Kraft paper bags with a net weight of 50 lbs.
Storage & Handling
- Shelf Life
- 2 Years
- Storage Conditions
- AMIOCA TF starch should be stored in a clean, dry area at ambient temperature and away from heavily aromatic material.
- The best before date for AMIOCA starch is 24 months from the date of manufacture.