product
Producer:
Roquette Brand:
CLEARAM PG HV CLEARAM® PG HV is a cook-up modified starch derived from potato (E1420) providing thickness to instant soups and sauces. In noodles, besides improving the elasticity of texture, it allows a decrease in the rehydration time of noodle & pasta applications. This product has high viscosity and low swelling temperature.
CLEARAM PG HV®
Producer:
Roquette Brand:
CLEARAM PG HV CLEARAM® PG HV is a cook-up modified starch derived from potato (E1420) providing thickness to instant soups and sauces. In noodles, besides improving the elasticity of texture, it allows a decrease in the rehydration time of noodle & pasta applications. This product has high viscosity and low swelling temperature.
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Experts (1)
Knowde Enhanced TDS
Identification & Functionality
Food Ingredients Name
Food Ingredients Functions
CAS No.
9045-28-7
Technologies
Product Families
Features & Benefits
Labeling Claims
Ingredient Claims
Non-GMO
Applications & Uses
Markets
Food & Nutrition Applications
Properties
Physical Form
Physico-Chemical Properties
| Value | Units | Test Method / Conditions | |
| Acetyl Value | 1.2 - 2.5 | % | on DS |
| Brabender Viscosity (Drop) | min. 500 | R.U | |
| Brabender Viscosity (Peak) | min. 1500 | R.U | |
| 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 |
| Sulfated Ash Content | max. 0.5 | % | |
| Protein Content | max. 0.1 | % | N6.25 com. basis |
| Loss On Drying | max. 18 | % |
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. 10000 | CFU/g |
Physical Form
Powder
Color
White to slightly yellow
Odor
Odorless
Appearance
Easy-flowing powder
Regulatory & Compliance
Conformity
- Current Food Chemicals Codex.
- Current JECFA monographs on Food Additives.
- US code of Federal Regulations 21 CFR § 172.892.
- Commission Regulation (EU) nr.231/2012 of 9 March 2012 (OJ EC L-83/1 dated 22.03.2012) for Food additives.
- Current Japanese Specification And Standard For Food Additives.
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
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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