Enhanced TDS
Knowde-enriched technical product data sheet
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Modified Potato Starch
- Technologies
- Product Families
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Features and Benefits
- Clear Dispersion with Short Texture
- Bland Flavor
- Texturizing
- Forms Reversible Gel
- Low Viscosity
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
Properties
- Physical Form
- Physico-Chemical Properties
Value Units Test Method / Conditions Moisture Content max. 18 % - pH 5.5 - 8 - - Peak Viscosity 350 - 850 BU - - Microbiological Values
Value Units Test Method / Conditions Escherichia coli Negative - - Salmonella Negative /10g - Nutritional Information
Value Units Test Method / Conditions Total Fat * max. 0.1 g/100g - Cholesterol 0 mg/100g Sodium 133 mg/100g - Total Carbohydrates 84.7 g/100g - Dietary Fiber 0 g/100g Total Sugars * max. 0.1 g/100g - Added Sugars 0 g/100g - Other Carbohydrates 84.7 g/100g - Protein 0.1 g/100g - Vitamin D 0 mcg/100g Iron * max. 0.4 mg/100g - Potassium * max. 20 mg/100g - Total Ash Content 0.3 g/100g - Calories 339 - - Calories From Fat 0 - - Calcium 7 mg/100g - - Screen Test
Value Units Test Method / Conditions On U.S.S. #100 Mesh max. 2 % - - 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 10,000 100,000 Yeast/g 5 3 200 1,000 Mold/g 5 3 200 1,000 Coliform 5 3 100 1,000 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.
- ** “Total Sugars” in this product may contribute to “Added Sugars” fornutrition labeling purposes in the final consumer product.
Regulatory & Compliance
- Certifications & Compliance
- Chemical Inventories
- Regulatory Data
- Source : Potato
- United States
- Meets FCC (Food Chemical Codex) requirements.
- Labeling : Food Starch-Modified
- Canada
- CFDA Regulation : B.16.100, Table XIII
- Labeling : Modified Potato Starch
Packaging & Availability
- Packaging Type
- Packaging Information
PenBind® 850 can be packaged in multi ply Kraft paper bags and totes.
Storage & Handling
- Shelf Life
- 24 Months
- Storage Conditions
PenBind® 850 should be stored in a clean, dry area at ambient temperature and away from heavily aromatic material.