ROSEBRAND AMYROSE 73 ORR
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
- Powder
Product families
Applications
- Bakery
- Cereals & Snacks
- Convenience Foods
- Savory & Culinary
Product Families
- Flours & Grains Products
Other characteristics
- Brand
- ROSE BRAND
- Features
Elastic Texture, Enhanced Crunchiness, Excellent Adhesive Properties, Improved Stability, Improved Texture
- Particle Size
- 180.0 microns
- Ingredient Name
- Rice Flour
- Labeling Claims
Allergen-free, Biodegradable, Clean Label, Gluten-free, Halal, Natural, Non-GMO, Organic, Plant-Based, Sustainable; Allergen-free; Biodegradable; Clean Label; Gluten-free; Halal; Natural; Non-GMO; Organic; Plant-Based; Sustainable
- Certifications & Compliance
EU Compliant, FSSC 22000, Gluten-free, Halal, Organic Certified, USDA Organic
- Odor
- Neutral
- Taste
- Neutral
- Markets
- Food & Nutrition
- 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
- Improve texture
- Improve Crunchiness and Brittleness
- Gluten-free Bake Good
- Organic Product
- PACKAGING
- 25 kg multiple paper sack
- Appearance
- Fine white powder
- Shelf LIfe
- 12 months
- Ingredient
- Rice Flour
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Ingredient Origin
- Plant Origin
- Food Ingredients Features
- Elastic Texture
- Enhanced Crunchiness
- Excellent Adhesive Properties
- Improved Stability
- Improved Texture
- Certifications and Compliance
- EU Compliant
- FSSC 22000
- Gluten-free
- Halal
- Organic Certified
- USDA Organic
- Food and Nutrition Applications
- Food Batters
- Noodles
- Sauces
- Snacks
- Label Declaration Recommendation
- Non Allergen
- Non GMO
- 100% Organic White Rice
- Product of Vietnam
Technical data
Table 1 of 2
7 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Viscosity | min. 400 | BU | Brabender viscometer |
| Protein Content | min. 5.0 | % | Protein Analyzer (Nx5.95) |
| Ash Content | max. 0.5 | % | AOAC 923.03 |
| Whiteness | min. 95.0 | — | Spectrophotometer |
| Particle Size (<180 μm) | min. 95.0 | % | Sieve shaker / AOAC 965.22 |
| Moisture Content | max. 13 | % | AOAC 925.10 |
| pH Value (10% Solution) | 5.0 - 7.0 | — | pH Meter |
Table 2 of 2
6 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Total Plate Count | max. 100000 | cfu/g | AOAC 990.12 |
| Escherichia coli | Not detect | cfu/g | AOAC 991.14 |
| Staphylococcus aureus | Not detect | cfu/g | AOAC 2003.08 |
| Salmonella Spp. | Negative | per 25 g | AOAC 080601 |
| Yeast and Molds Count | max. 100 | cfu/g | AOAC 997.02/ AOAC 2014.05 |
| Bacillus cereus | max. 1000 | cfu/g | ISO 7932:2004 |
