Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Modified Starch
- Technologies
Features & Benefits
- Food Ingredients Features
- Features and Benefits
Batters & Breadings :
- Gelatinizes at higher temperatures than conventional starches.
- Offers fast setting and excellent film forming properties.
- Helps provide a uniform texture when used alone or in combinations with other starches.
- Gives increased internal bonding snack crackers.
Baked Crackers and Snacks :
- Can be added to dry ingredients before mixing with water in wheat based, baked snacks.
- Provides a unique crispy texture to snack crackers.
- Offers controlled expansion and surface bubbling.
- Because of its bland taste, allows a wide variety of flavors to come through cleanly.
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
Properties
- Physico-Chemical Properties
- Microbiological Values
- Nutritional Information
- Screen Test
- Microbiological Limits
Initial testing is done on a single composite sample against a limit of m. If result is above m, the three class sampling and acceptance below is used.
n c m M Total Plate Count/g 5 3 10000 100000 Yeast/g 5 3 200 1000 Mold/g 5 3 200 1000 Enterobacteriaceae 5 3 100 1000 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) | 4.5 - 7.0 | — | — |
| Value | Units | Test Method / Conditions | |
| Escherichia coli | Negative | — | — |
| Salmonella | Negative | /10g | — |
| Value | Units | Test Method / Conditions | |
| Calories | 361 | kcal/100g | — |
| Calories From Fat | 7 | kcal/100g | — |
| Total Fat | 0.8 | g/100g | — |
| Saturated Fat | 0.32 | g/100g | — |
| Trans Fat | 0 | g/100g | — |
| Cholesterol | 0 | mg/100g | — |
| Sodium | 155 | mg/100g | — |
| Total Carbohydrates | 88.6 | g/100g | — |
| Dietary Fiber | 0 | g/100g | — |
| Total Sugars * | max. 0.1 | g/100g | — |
| Added Sugars | 0 | g/100g | — |
| Other Carbohydrates | 88.6 | g/100g | — |
| Protein | 0.1 | g/100g | — |
| Vitamin D | 0 | mcg/100g | — |
| Calcium | 7 | mg/100g | — |
| Iron * | max. 0.2 | mg/100g | — |
| Potassium * | max. 10 | mg/100g | — |
| Total Ash Content | 0.2 | g/100g | — |
| Value | Units | Test Method / Conditions | |
| Through U.S.S. #100 Mesh | max. 90 | % | — |
| Through U.S.S. #200 Mesh | max. 80 | % | — |
Regulatory & Compliance
- Certifications & Compliance
- Chemical Inventories
- Regulatory Data
- Source : High Amylose 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
CRISP FILM ® is packaged in multi ply kraft paper bags with a net weight of 50 lbs.
Storage & Handling
- Shelf Life
- 24 Months
- Storage Conditions
CRISP FILM ® should be stored in a clean, dry area at ambient temperature and away from heavily aromatic material.