Enhanced TDS
Knowde-enriched technical product data sheet
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Ingredients
- Potato Starch
- Technologies
- Product Families
- Description (Cook-Up Starch)
- Potato Starch (Clean Label)
- Raw Material
- Potato
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Functional Benefits
- Lower viscosity, short and pasty structure
- Specific Functional Properties
- Whilst boiling Empure® KS 200 8% provide highly viscous solutions and it shows excellent swelling properties and good dispersion in hot liquids. In neutral and mild acid medium it achieves good viscosity stability and is suitable for low to medium shear systems.
Applications & Uses
- Markets
- Applications
- Application
- Empure® KS 200 8% is generally applied as binding and thickening agents with good mouth feeling to be used in various food applications as bakery products, fruit fillings and products which increase in viscosity while heating up, e.g. soups and sauces. Empure® KS 200 8% can also be used for production of agglomerated thickening agents for sauces. These products can be added to cooking liquids without forming lumps. Empure® KS 200 8% is suitable for products which require medium to high viscosity and can be used in systems with low to medium shear rates.
- Application- Examples
- Bakery, Snacks, Soups & Sauces,
- Clean Label Starch in Bakery Products
Type C/U Dough building - Dough raising, elasticity - Water binding ••• Texturizing Short Porosity - Creaminess ••• Freeze/thaw stability • Applications Fruit and cream fillings • = low ••••• = high CWS = Cold Water Swellable C/U = Cook Up
- Starch in Bakery Products
Raw material Potato Type C/U Influences to dough - Water binding ••• Texturizing Short Porosity - Creaminess ••• Baking stability • Freeze/ thaw stability • Application Fruit and cream filling • = Low ••••• = High CWS = Cold water swellable C/U = Cooked up
- Clean Label Starches in Soups, Sauces and Gravies
Thickener ••• Structure Short, Creamy pH stability •• Heat stability ••• Freeze/ thaw stability • Type C/U Application Liquid, instant • = LOW ••••• = HIGH CWS = Cold Water Swellable C/U = Cook Up
Properties
- Physical Form
- Odor
- Neutral
- Taste
- Neutral
- Appearance
- White powder
- Nutritional Information
| Value | Units | Test Method / Conditions | |
| Energy | 379 | kcal/100g | - |
| Fat | 0.1 | g/100g | - |
| Fat of which Saturates | 0 | g/100g | - |
| Carbohydrate | 92 | g/100g | - |
| Carbohydrate of which Sugars | 0 | g/100g | - |
| Protein | 0.1 | g/100g | - |
| Salt | 0.03 | g/100g | - |
Regulatory & Compliance
- Non GMO
- The above mentioned product does not consist of genetically modified organisms.
- No genetic engineering processes and/or substances derived from genetically modified organisms are used in the manufacture of the product.
- Concluding, the above mentioned product is not subject to the labeling requirements of Regulations (EC) No. 1829/2003 and 1830/2003.
Storage & Handling
- Shelf Life
- 24 months
- Storage and Shelf Life
- Store cool and dry in closed packaging
- Shelf life 24 months from date of manufacturing.