Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Modified Tapioca Starch
- Technologies
- Product Families
Features & Benefits
- Food Ingredients Features
- Features and Benefits
- High Moisture Systems:
- Enhances mouthfeel
- Increases viscosity
- Remains stable in solution at low temperatures; does not gel like conventional starches
- Provides lubricity
- Improves coating of the palate
- Results in a clean flavor
- Produces a smooth, flowable texture with a slight degree of cohesiveness when used at high levels.
- Resistant to acid, heat, and moderate shear
- Low Moisture Systems:
- Readily functional when first dry blended and water is added with good mixing
- Because it is a pre-gelatinized starch, there is no need of cooking before or during forming process in baked snack manufacture
- Enhances crunchiness, even in a thin cracker
- Because of its bland taste, allows a wide variety of flavors to come through cleanly
- High Moisture Systems:
Applications & Uses
- Markets
Properties
- Physico-Chemical Properties
- Microbiological Values
- Nutritional Information
- Screen Test
- Note
* Not present at level of quantification.
- 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 1000 10000 Yeast/g 5 3 200 1,000 Mold/g 5 3 200 1,000 Enterobacteriaceae 5 3 10 100 Where n = # of samples tested; c = maximum allowable number of results between m and M; m = upper target limit; M = maximum acceptable value.
| Value | Units | Test Method / Conditions | |
| Moisture Content | max. 10 | % | - |
| pH (20% w/w Slurry) | 4.5 - 7.5 | - | - |
| Viscosity (Hydration Peak) | 350 - 850 | MVU | CML-M404H |
| Value | Units | Test Method / Conditions | |
| Escherichia coli | Negative | - | - |
| Salmonella | Negative | /10g |
| Value | Units | Test Method / Conditions | |
| Calories | 357 | - | - |
| Calories From Fat | 0 | - | - |
| Total Fat * | max. 0.1 | g/100g | - |
| Cholesterol | 0 | mg/100g | - |
| Sodium | 11 | mg/100g | - |
| Total Carbohydrates | 89 | g/100g | - |
| Dietary Fiber | 0 | g/100g | - |
| Total Sugars * | max. 0.1 | g/100g | - |
| Added Sugars | 0 | g/100g | - |
| Other Carbohydrates | 89 | g/100g | - |
| Protein | 0.3 | g/100g | - |
| Vitamin D | 0 | mcg/100g | - |
| Calcium | 10 | mg/100g | - |
| Iron * | max. 0.2 | mg/100g | - |
| Potassium * | max. 12 | mg/100g | - |
| Ash Content * | max. 0.1 | g/100g | - |
| Value | Units | Test Method / Conditions | |
| Through U.S.S. #100 Mesh | min. 80 | % | - |
| Through U.S.S. #200 Mesh | min. 50 | % | - |
Regulatory & Compliance
- Certifications & Compliance
- Regulatory Data
- Source : Tapioca
- CAS Number : 9049-76-7
- United States
- Meets FCC (Food Chemical Codex) requirements.
- Labeling : Food Starch-Modified
- Canada
- CFDA Regulation : B.16.100, Table XIII
- Labeling : Modified Tapioca Starch
Packaging & Availability
- Packaging Type
- Packaging Information
INSTANT TEXTRA® modified starch is packaged in multi ply kraft paper bags with a net weight of 50 lbs.
Storage & Handling
- Shelf Life
- 24 Months
- Storage Conditions
INSTANT TEXTRA® modified starch should be stored in a clean, dry area at ambient temperature and away from heavily aromatic material.