ROSEBRAND CASSMAX 100
Rosebrand CASSMAX 100 is a modified tapioca starch, specifically designed to enhance food formulations. As a texturizer, it imparts a smooth and appealing texture to various food products. With its neutral taste and odor, it seamlessly blends into recipes without altering the flavor profile. CASSMAXTM 100 significantly improves mouthfeel, providing a pleasant eating experience for consumers.
Properties
- Physical Form
- Powder
Product families
Applications
- Bakery
- Cereals & Snacks
- Convenience Foods
- Dairy
Product Families
- Starches & Thickeners
- Texturizers
Other characteristics
- Brand
- ROSE BRAND
- End Uses
- Dairy Products, Snacks
- Features
Improved Freeze/Thaw Stability, Improved Mouthfeel
- Functions
- Texturizing Agent
- Ingredient Name
- Modified Tapioca Starch
- Labeling Claims
Biodegradable, Clean Label, Halal, Kosher, Organic, Plant-Based, Sustainable; Biodegradable; Clean Label; Halal; Kosher; Organic; Plant-Based; Sustainable
- Odor
- Neutral
- Taste
- Neutral
- Markets
- Food & Nutrition
- Appearance
- Fine white powder
- Shelf LIfe
- 24 months
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Storage Condition
Store the product in a cool dry place and well-closed bags.; Do not store or ship together with odorous or toxic substance free from insects and rodents.
- Packaging Information
- 25 kg. multiple paper sack
- Food Ingredients Features
- Improved Freeze/Thaw Stability
- Improved Mouthfeel
- Food Ingredients Functions
- Texturizing Agent
- Certifications and Compliance
- EU Compliant
- FDA 21 CFR 172.892
- FDA Compliant
- FSSC 22000
- GMP
- Halal
- Hazard Analysis Critical Control Point (HACCP)
- ISO 14001
- Food and Nutrition Applications
- Dairy Products
- Snacks
Technical data
Table 1 of 3
1 row| Characteristic | Value |
|---|---|
| pH (10% Uncooked solution) | 5.0 - 7.0 |
Table 2 of 3
6 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Moisture Content | 10 - 14 | % | AOAC 925.10 |
| pH (10% Solution) | 5.0 - 7.0 | — | pH Meter |
| Ash Content | max. 0.6 | % | AOAC 923.03 |
| Sulfur dioxide | max. 10 | ppm | Rankine Volumetric Method |
| Whiteness | min. 90.0 | % | Spectrophotometer |
| Particle Size (<180 μm) | min. 90.0 | % | Sieve shaker / AOAC 965.22 |
Table 3 of 3
3 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Total Plate Count | max. 10000 | cfu/g | AOAC 990.12 |
| Yeast & Mold | max. 100 | cfu/g | AOAC 997.02 |
| E. coli | Not detected | cfu/g | AOAC 991.14 |
