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ROSEBRAND AMYROSE BIND-D
AMYROSE™ series offer ingredient solution to manufacturers who have challenged of replacing of modified food starch. Also we delivers the simple labels and friendly ingredient as consumer desire.
Properties
- Physical Form
- Flakes, Solid
- Flakes
- Solid
Product families
Applications
Food & Nutrition — Food
- Savory & Culinary
Product Families
Food Ingredients — Texture & Consistency
- Starches & Thickeners
- Texturizers
Other characteristics
- Brand
- ROSE BRAND
- End Uses
- Food Seasonings
- Functions
- Texturizing Agent, Thickener, Viscosity Modifier
- Ingredient Name
- Pregelatinized 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
- White to slightly yellow flake
- Shelf LIfe
- 18 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
20 kg. in multiple paper sack and 25 kg. in PP/PE bag
- Food Ingredients Functions
- Texturizing Agent
- Thickener
- Viscosity Modifier
- Certifications and Compliance
- EU Compliant
- FDA Compliant
- FSSC 22000
- GMP
- Halal
- Hazard Analysis Critical Control Point (HACCP)
- ISO 14001
- ISO 9001
- Food and Nutrition Applications
- Food Seasonings
Technical data
Table 1 of 2
7 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Moisture Content | max. 10 | % | AOAC 925.10 |
| Starch Content | min. 90.0 | % | Polarimetric method |
| pH (5% solution) | 5.0 - 7.0 | — | pH Meter |
| Ash Content | max. 0.20 | % | AOAC 923.03 |
| Sulfur dioxide | max. 10 | ppm | Rankine volumetric method |
| Particle Size (<250 μm) | min. 90.0 | % | Sieve shaker / AOAC 965.22 |
| Viscosity | min. 600 | BU | Brabender viscometer |
Table 2 of 2
3 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Total Plate Count | max. 5000 | cfu/g | AOAC 990.12 |
| Yeast & Mold | max. 100 | cfu/g | AOAC 997.02 |
| E. coli | Not detected | MPN/g | AOAC 991.14 |
