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ROSEBRAND CASSTEX 58
CASSTEX™ 58 is a modified tapioca starch
Properties
- Physical Form
- Powder
- Solid
Other characteristics
- Brand
- ROSE BRAND
- Functions
- Texturizing Agent, Thickener
- Ingredient Name
- Modified Tapioca Starch
- Labeling Claims
- Biodegradable, Gluten-free, Halal, Kosher
- Biodegradable
- Gluten-free
- Halal
- Kosher
- Certifications & Compliance
FDA 21 CFR 172.892, FSSC 22000, GMP, Halal, Hazard Analysis Critical Control Point (HACCP), ISO 9001, Kosher
- Odor
- Neutral
- Taste
- Neutral
- Markets
- Agriculture & Feed
- Food & Nutrition
- Industrial
- Storage
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
- 25 kg. multiple paper sack
- Appearance
- Fine white powder
- Shelf LIfe
- 24 months
- Ingredient
Modified Tapioca Starch, Hydroxy Propyl Distarch Phosphate
- Technology
- Animal Feed & Nutrition
- Cleaning Ingredients
- Food Ingredients
- Industrial Additives & Materials
- Packaging Type
- Bags
- Benefits
- Improve The Texture and Stability
- Create the desirable texture of your product. Provide open structure and improve dough strength
- Improve Softness
- Provide soft gentle texture
- Gluten-free Bake Good
- Provide good structure: create gluten-free baked goods with all the appeal of those containing gluten.
- Moisture Retention
- Retain water and avoid its migration
- Applicable Processes
- Paper Manufacturing
- Textiles Manufacturing
- Food Ingredients Features
- Excellent Chewiness
- Excellent Softness
- Excellent Stability
- Improved Flavour Release
- Improved Stability
- Improved Texture
- Low Odor
- Neutral Taste
- Food Ingredients Functions
- Texturizing Agent
- Certifications and Compliance
- FDA 21 CFR 172.892
- FSSC 22000
- GMP
- Halal
- Hazard Analysis Critical Control Point (HACCP)
- ISO 9001
- Kosher
- Food and Nutrition Applications
- Doughnut
Technical data
Table 1 of 2
8 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Ash Content | max. 0.5 | % | AOAC 923 .03 |
| Hydroxypropyl Content | 2.0 - 4.0 | % | Spectrophotometer (JECFA) |
| Moisture Content | 10 - 14 | % | AOAC 925 .10 |
| Particle Size (<150 μm) | min. 98 | % | Sieve shaker / AOAC 965.22 |
| Sulfur dioxide | max. 10 | ppm | Rankine Volumetric Method |
| Viscosity | min. 600 | BU | Brabender viscometer |
| Whiteness | min. 92 | % | Spectrophotometer |
| pH Value (10% Solution) | 5.0 - 7.0 | — | pH Meter |
Table 2 of 2
4 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Coliform Group | Not detected | cfu/g | AOAC 991.14 |
| Escherichia coli | Not detected | cfu/g | AOAC 991.14 |
| Total Plate Count | max. 3000 | cfu/g | AOAC 990.12 |
| Yeast and Molds Count | max. 100 | cfu/g | AOAC 997.02 |
