Modified Maize Starch C Tex 06205

    DESCRIPTION

    Stabilised and crosslinked waxy maize starch

    AppearancePowder
    ApplicationsThe product is a versatile thickener and stabiliser recommended for: fruit preparations, canned soups and sauces, gravies & relishes, frozen soups and sauces, fresh and frozen pie fillings, dry food mixes, canned dairy desserts,
    CN Code3505 10 50
    CAS No.63798-35-6
    E numberE1422
    Ingredients DeclarationModified Starch
    Raw MaterialWaxy corn (maize)
    Functionalityadaptable to both batch and continuous process systems
    stable in mild to moderate processing conditions
    Good resistance to shear forces
    Short and smooth texture
    Good freeze thaw stability
    good acid aid
    good storage stability
    high paste clarity
    Allergen informationsMaize is present
    Sulphur Dioxide & Sulphites <10mg/kg (Allergen labelling for Sulphur dioxide is
    not required according to the European Food Labelling Directive 2000/13/EC as
    amended

    SPECIFICATIONS

    Moisture11 to 14%
    Non Soluble Residue
    (/100g)
    Past test
    Sulphur Dioxide (SO2)Max 10 mg/kg
    Bulk DensityTypically 650g/l
    AshTypically 0.3%
    pH
    (slurry)
    4.5 to 6.5(20g + 100ml)
    ViscosityViscosity Buffer Brab at 95°C: 925 - 1175 BU
    Viscosity Buffer Brab at 50°C: 825 - 1075 BU
    Viscosity Neutral Brab at 95°C: 975 - 1225 BU
    ViscosityNeutral Brab at 50°C: 1350 - 1750 BU
    Protein
    (Nx6.25 on dried basis)
    Max 0.4 %
    LabellingPackage Labelling: Acetylated distarch adipate
    Package Labelling US: Food starch modified
    StorageStore inside under dry conditions. For products delivered in bulk, there should
    be a clean storage (and circulation) system, protected for any potential
    contamination.
    PackagingBulk, Paper bags, Big Bags
    Shelf life2 years if recommeded storage conditions observed

    MICROBIOLOGICAL

    Total plate countMax 5000 /g
    MouldsMax 500 /g
    SalmonellaAbsent/25g
    Escherichia ColiAbsent/g


    Direct Food Ingredients will ensure that any material supplied this specification will confirm to the above physical and chemical properties. However, we have no control over the use of the material and can accept no responsibility for problems caused by the customer's failure to ensure the material supplied is suitable for the intended use.

    This specification has been last modified on Wed 6 April 2011 (514)

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