Search
the marketplace
through 230,000 Chemicals and Raw Ingredients
through 8,000+ Supplier owned storefronts
company tower banner
Ingredion Company Logo

PENBIND® 853 - 05690402

PENBIND® 853 - 05690402 is a modified potato food starch known for its favorable gelling and texturizing properties. It is characterized by its low viscosity and short texture, and it forms a gel that melts when heated. This starch is extremely white in color and has a bland taste, making it versatile for various culinary applications. Its primary functions are as a gelling agent and texturizing agent, contributing to the desired texture and consistency in food products.

Brand: PENBIND (19 products)

Ingredient Name: Modified Potato Starch

Functions: Gelling Agent, Texturizing Agent

Labeling Claims: Halal, Kosher, Non-GMO

Physical Form: Powder, Solid

Features: Good Gelling Properties, Improved Dispersion, Low Viscosity, Short Texture, Texturizing

End Uses: Cheese, Dairy Products

Technical Data SheetSafety Data Sheet

Enhanced TDS

Knowde-enriched technical product data sheet

Identification & Functionality

Ingredient Name
Modified Potato Starch
Food Ingredients Functions
Gelling Agent,
Texturizing Agent
Ingredients
Modified Potato Starch
Technologies
Food Ingredients
Product Families
Food Ingredients — Texture & Consistency
Starches & Thickeners,
Texturizers

Features & Benefits

Labeling Claims
Halal,
Kosher,
Non-GMO
Food Ingredients Features
Good Gelling Properties,
Improved Dispersion,
Low Viscosity,
Short Texture,
Texturizing
Features and Benefits
  • Clear Dispersion with Short Texture
  • Bland Flavor
  • Excellent melting properties
  • Forms Moderate Gel
  • Very Low Viscosity

Applications & Uses

Markets
Food & Nutrition
Applications
Food & Nutrition — Food
Dairy
Food & Nutrition Applications
Cheese,
Dairy Products

Properties

Physical Form
Powder,
Solid
Physico-Chemical Properties
ValueUnitsTest Method / Conditions
Moisture Contentmax. 20%-
pH5.5 - 8.5--
Peak Viscosity300 - 500BU-
Microbiological Values
ValueUnitsTest Method / Conditions
Escherichia coliNegative--
SalmonellaNegative/10g
Nutritional Information
ValueUnitsTest Method / Conditions
Total Fat *max. 0.1g/100g-
Cholesterol0mg/100g-
Sodium133mg/100g-
Total Carbohydrates84.7g/100g-
Dietary Fiber0g/100g-
Total Sugars *max. 0.1g/100g-
Added Sugars0g/100g-
Other Carbohydrates84.7g/100g-
Protein0.1g/100g-
Vitamin D0mcg/100g-
Iron *max. 0.4mg/100g-
Potassium *max. 20mg/100g-
Total Ash Content0.3g/100g-
Calories339--
Calories From Fat0--
Calcium7mg/100g-
Screen Test
ValueUnitsTest Method / Conditions
On U.S.S. #100 Meshmax. 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
FCC Compliant,
FDA Compliant,
FSSC 22000,
GFSI Certified,
Halal,
ISO 22000,
Kosher
Chemical Inventories
TSCA (USA)
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
Bags,
Totes (IBC)
Packaging Information

PenBind® 853 can be packaged in multi ply Kraft paper bags and totes.

Storage & Handling

Shelf Life
24 Months
Storage Conditions

PenBind® 853 should be stored in a clean, dry area at ambient temperature and away from heavily aromatic material.