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CLEARAM® CH 20 20 is a cook-up modified starch derived from waxy corn (E1422) providing formulation performance benefits such as thickening to fillings, dairy, weaning foods and sauces. This product is resistant to high temperature, high shear and range of pH from 3.5 to 7.5, while showing good freeze/thaw stability.
CLEARAM® CH 20 20 Modified Starch
CLEARAM® CH 20 20 is a cook-up modified starch derived from waxy corn (E1422) providing formulation performance benefits such as thickening to fillings, dairy, weaning foods and sauces. This product is resistant to high temperature, high shear and range of pH from 3.5 to 7.5, while showing good freeze/thaw stability.
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Identification & Functionality
Food Ingredients Name
Food Ingredients Functions
CAS No.
63798-35-6
Technologies
Product Families
Features & Benefits
Labeling Claims
Ingredient Claims
Non-GMO
Applications & Uses
Markets
Properties
Physical Form
Physico-Chemical Properties
| Value | Units | Test Method / Conditions | |
| Acetyl Value | 1.5-2.1 | % | on DS |
| Lead Content | max. 1 | mg/kg | |
| Sulfur Dioxide Content | max. 10 | mg/kg | |
| Mercury Content | max. 0.1 | mg/kg | |
| Arsenic Content | max. 0.5 | mg/kg | |
| Heavy Metals Content | max. 10 | mg/kg | |
| pH | 4.5-6.5 | - | In solution |
| Protein Content | max. 0.35 | % | |
| Loss On Drying | max. 13 | % | |
| Ash Content | max. 0.2 | % |
Microbiological Values
| Value | Units | Test Method / Conditions | |
| Total Yeasts Count | max. 250 | CFU/g | |
| Total Moulds Count | max. 250 | CFU/g | |
| Salmonella | Not detected in 25g | - | |
| Crude Fat Content | max. 0.15 | % | |
| Escherichia Coli Count | Not detected in 1g | - | |
| Total Aerobic Microbial Count | max. 5000 | CFU/g |
Physical Form
Powder
Color
White to slightly yellow
Odor
Odorless
Appearance
Easy-flowing powder
Regulatory & Compliance
Quality Standards
Conformity
Conforms to the current edition of:
- Food Chemicals Codex Food Starch, Modified
- JECFA Monograph Modifies Starches
- Code of Federal Regulations 21 CFR § 172.892 Food starch-modified.
- Commission Regulation (EU) No 231/2012 of 9 March 2012 (OJ EC L83/1 dated 22/03/2012) for Food additives.
- Current Japanese Specification And Standard For Food Additives.
- Chinese National Standard GB 29932
Storage & Handling
Shelf Life
5 years
Storage and Handling
Minimum durability date of the packaged product
Manufacturing date + 24 months
Expiry date of the packaged product
Manufacturing date + 5 years
- These dates are indicative and may vary according to packaging type and manufacturing plant. Proper information is shown on labelling and CoA.
- We recommend to preserve the product in its unopened original packaging, preferably protected from wide variations of temperature and humidity.
- Upon opening, use the product as quickly as possible to prevent moisture regain.
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