Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Modified Maize Starch
- Technologies
Features & Benefits
- Food Ingredients Features
- Features and Benefits
- BATTER BIND® S modified starch can be readily dispersed at high concentrations in cold water to form a smooth slurry that is suitable for many batter applications.
- In batters, it promotes the formation of a firm, crisp, continuous coating with good adhesion to the surface of the food item.
- 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. 15 | % | — |
| pH (20% w/w slurry) | 4.8 - 7.2 | — | — |
| End Viscosity | 180 - 360 | — | CML-M204H |
| 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 | 102 | mg/100g | — |
| Total Carbohydrates | 89.8 | g/100g | — |
| Dietary Fiber | 0 | g/100g | — |
| Total Sugars * | max. 0.1 | g/100g | — |
| Added Sugars | 0 | g/100g | — |
| Other Carbohydrates | 89.8 | g/100g | — |
| Protein | 0.3 | g/100g | — |
| Vitamin D | 0 | mcg/100g | — |
| Iron * | max. 0.2 | mg/100g | — |
| Potassium * | max. 10 | mg/100g | — |
| Total Ash Content | 0.1 | g/100g | — |
| Calories | 360 | — | — |
| Calories From Fat | 0 | — | — |
| Calcium | 13 | 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 : Corn
- United States
- Meets FCC (Food Chemical Codex) requirements.
- Labeling : Food Starch-Modified
- Canada
- CFDA Regulation : B. 16.100 Table XIII
- Labeling : Modified Corn Starch
Packaging & Availability
- Packaging Type
- Packaging Information
BATTER BIND® S modified starch is packaged in multi ply Kraft paper bags with net weight of 50 lbs.
Storage & Handling
- Shelf Life
- 2 Years
- Storage Conditions
- BATTER BIND® S modified starch should be stored in a clean, dry area at ambient temperature and away from heavily aromatic material.
- The best before date for BATTER BIND ® S modified starch is 24 months from the date of manufacture.