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ROSEBRAND CASSBIND 321P
- CAS Number
- 55963-33-2
CASSBIND™ 321P 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, Halal, Kosher, Non-Hazardous
- Biodegradable
- Halal
- Kosher
- Non-Hazardous
- Certifications & Compliance
FDA 21 CFR 172.892, FDA Compliant, 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 .
- Benefits
Quick and convenience - Easy to use for quick solution with high consistency in our products.; Texturizer - Create the desirable texture of your product. Range from tender and delicate crispy textures.; Expansion property - Good puffing ability and uniformly.
- PACKAGING
- 20 kg. multiple paper sack
- Appearance
- Fine white powder
- Shelf LIfe
- 12 Months
- Ingredient
- Modified Tapioca Starch, Distarch Phosphate
- Technology
- Animal Feed & Nutrition
- Cleaning Ingredients
- Food Ingredients
- Industrial Additives & Materials
- Packaging Type
- Bags
- Applicable Processes
- Paper Manufacturing
- Textiles Manufacturing
- Food Ingredients Features
- Easy To Use
- Enhanced Crunchiness
- Excellent Adhesive Properties
- Good Consistency
- Improved Crispiness
- Improved Expansion
- Low Odor
- Neutral Taste
- Food Ingredients Functions
- Texturizing Agent
Technical data
Table 1 of 2
4 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Ash Content | max. 0.5 | % | AOAC 923 .03 |
| Moisture Content | max. 10 | % | AOAC 925 .10 |
| Sulfur dioxide | Less than 10 | ppm | Rankine Volumetric Method |
| pH Value (5% Solution) | 5.0 - 7.0 | — | pH Meter |
Table 2 of 2
3 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Yeast and Molds Count | max. 100 | cfu/g | AOAC 997.02 |
| Total Plate Count | max. 5000 | cfu/g | AOAC 990.12 |
| Escherichia coli | Not detected | cfu/g | AOAC 991.14 |
