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PENBIND® 190 - 06420401
Ingredient Name:
Modified Potato Starch
Labeling Claims:
Halal, Kosher, Non-GMO
Physical Form:
Powder, Solid
Features:
Imparts Moisture Absorption Resistance, Excellent Adhesive Properties, Enhanced Shelf Life, Low Viscosity, Smooth Texture
End Uses:
Clear Coatings (Food), Food Coatings, Breadings, Food Batters
PENBIND® 190 - 06420401 is a superior modified potato starch, designed for use in clear coat batter systems where improved hold time is required. PenBind® 190 is extremely white in color and bland in taste yielding an evenly distributed, invisible moisture barrier in frying applications.
HYSTAR® 3375AS Polyglycitol Syrup - 270421
Ingredient Name:
Polyglycitol
Functions:
Nutritive Sweetener, Carrier, Humectant, Viscosity Modifier, Binder
Labeling Claims:
Butylated Hydroxyanisole-free, Soy-free, Kosher, Not Listed In California Proposition 65, Gluten-free, Non-GMO, Dairy-free, Wheat-free, Colorants-free, Non-Reactive, Allergen-free, Monosodium Glutamate (MSG)-free
Calories (Energy):
225.0 - 225.0 Cal/100 g
Certifications & Compliance:
GFSI Certified, Kosher, FSSC 22000, Generally Recognized As Safe (GRAS), ISO 22000, Non-GMO Project Verified
HYSTAR® 3375AS Polyglycitol Syrup - 270421 is a polyglycitol syrup containing a combination of maltitol, sorbitol and high molecular weight polymers that has a boost of sweetness from two high potency sweeteners (acesulfame potassium and sucralose). While its primary use is in sugar free candy, its unique polyol composition makes it ideal for imparting stability and sweetness to other food and confectionery systems.
PENBIND® 130 - 06430400
Ingredient Name:
Modified Potato Starch
Labeling Claims:
Halal, Kosher, Non-GMO
Physical Form:
Solid, Powder
Features:
Imparts Moisture Absorption Resistance, Excellent Adhesive Properties, Improved Crispiness
End Uses:
Breadings, Clear Coatings (Food), Food Batters, Food Coatings
PENBIND® 130 - 06430400 is a superior modified potato starch, designed for use in clear coat batter systems where improved hold time is required. PenBind® 130 is extremely white in color and bland in taste yielding and evenly distributed, invisible moisture barrier in frying applications.
PENBIND® 180 - 06440400
Ingredient Name:
Modified Potato Starch
Labeling Claims:
Halal, Kosher, Non-GMO
Physical Form:
Powder, Solid
Features:
Imparts Moisture Absorption Resistance, Excellent Adhesive Properties, Enhanced Shelf Life, Low Viscosity, Smooth Texture
End Uses:
Clear Coatings (Food), Food Coatings, Breadings, Food Batters
PENBIND® 180 - 06440400 is a superior modified potato starch, designed for use in clear coat batter systems where improved hold time is required. PenBind® 180 is extremely white in color and bland in taste yielding an evenly distributed, invisible moisture barrier in frying applications.
PENCLING® 597 - 06810402
Ingredient Name:
Modified Potato Starch
Labeling Claims:
Halal, Kosher, Non-GMO
Physical Form:
Powder, Solid
Features:
Excellent Adhesive Properties, High Shear Resistance, Improved Crispiness, Enhanced Shelf Life, Low Viscosity
End Uses:
Clear Coatings (Food), Croquettes, Food Coatings, Breadings, Food Batters
PENCLING® 597 - 06810402 is a specialty modified food starch, derived from potato and designed for use in clear coat batter systems to offset the surface roughness caused by other ingredients. PenCling® 597 is extremely white in color and bland in taste. Additionally, PenCling® 597 increases hold time and crispness in foodservice applications.
PENBIND® 853 - 05690402
Ingredient Name:
Modified Potato Starch
Functions:
Gelling Agent, Texturizing Agent
Labeling Claims:
Halal, Kosher, Non-GMO
Physical Form:
Powder, Solid
Features:
Good Gelling Properties, Low Viscosity, Texturizing, Short Texture, Improved Dispersion
End Uses:
Dairy Products, Cheese
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.
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