ROSEBRAND CASSTEX 19
ROSEBRAND CASSTEX 19 is a versatile ingredient that enhances the texture and consistency of your culinary creations. This high-quality modified tapioca starch is available in both powder and solid forms, offering convenience and flexibility in your food preparation. With its natural origin derived from tapioca plants, ROSEBRAND CASSTEX 19 provides improved thickness, allowing you to achieve the desired texture in your savory and bakery products. Its texturizing properties make it a valuable addition to your recipes, ensuring a satisfying mouthfeel. Utilize the benefits of this modified tapioca starch to elevate the quality of your dishes, whether you're baking delicious pastries or creating savory culinary delights.
Properties
- Physical Form
- Powder, Solid
- Powder
- Solid
Product families
Applications
- Bakery
- Savory & Culinary
Product Families
- Starches & Thickeners
Other characteristics
- Brand
- ROSE BRAND
- Features
- Improved Thickness, Texturizing
- Ingredient Name
- Modified Tapioca Starch
- Labeling Claims
- Natural, Naturally Derived, Plant-Based
- Natural
- Naturally Derived
- Plant-Based
- Odor
- Neutral
- Taste
- Neutral
- Markets
- Food & Nutrition
- Appearance
- Fine white powder
- Shelf LIfe
- 24 Months
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Ingredient Origin
- Natural Origin
- Plant Origin
- Storage Information
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 Thickness
- Texturizing
Technical data
Table 1 of 2
7 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Moisture Content | 10 - 14 | % | AOAC 925 .10 |
| pH (10% Solution) | 4.5 - 7.0 | — | pH Meter |
| Ash Content | max. 0.3 | % | AOAC 923 .03 |
| Sulfur dioxide Content | max. 10 | ppm | Rankine Volumetric Method |
| Whiteness | min. 91 | % | Spectrophotometer |
| Particle Size (<150 μm) | min. 98 | % | Sieve shaker / AOAC 965.22 |
| Viscosity | min. 400 | BU | Brabender viscometer |
Table 2 of 2
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 |
| Escherichia coli | Not detected | cfu/g | AOAC 991.14 |
