PENCLING® 747 - 06430191
PENCLING® 747 - 06430191 is a modified waxy maize starch designed for superior water binding capacity and excellent freeze/thaw stability in neutral pH food applications. PenCling® 747 is easy to cook out and provides full-bodied and heavy mouth-feel with good surface gloss.
Properties
- Physical Form
- Powder, Solid
- Powder
- Solid
Product families
Applications
- Bakery
- Dairy
- Savory & Culinary
Product Families
- Starches & Thickeners
Other characteristics
- Brand
- PENCLING
- End Uses
Dairy Products, Dressings, Filling Applications, Pickles, Pies, Sauces, Soups, Tabletop Condiments
- Features
Dispersing, Glazing, High Viscosity, Improved Freeze/Thaw Stability, Improved Mouthfeel, Improved Water Binding, Smooth Texture, Steam Stability
- Functions
- Thickener, Viscosity Modifier
- Ingredient Name
- Modified Maize Starch
- Labeling Claims
- Halal, Kosher, Non-GMO
- Halal
- Kosher
- Non-GMO
- Note
* Not present at level of quantification.; Meets NFPA specification for thermophilic bacteria.
- Markets
- Food & Nutrition
- Shelf LIfe
- 24 Months
- Ingredient
- Modified Maize Starch
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Regulatory Data
- Source
- Waxy Maize
- United States Meets FCC (Food Chemical Codex) requirements. Labeling : Food Starch-Modified
- Meets FCC (Food Chemical Codex) requirements.
- Labeling
- Food Starch-Modified
- Canada CFDA Regulation
- B.16.100, Table XIII Labeling : Modified Corn Starch
- CFDA Regulation
- B.16.100, Table XIII
- Labeling
- Modified Corn Starch
- Storage Condition
PenCling® 747 should be stored in a clean, dry area at ambient temperature and away from heavily aromatic material.
- Chemical Inventories
- AICS (Australia)
- DSL (Canada)
- ECL (Korea)
- ENCS (Japan)
- NZIoC (New Zealand)
- TSCA (USA)
- Benefits and Features
- Smooth Texture
- Good Freeze/Thaw Stability
- High Viscosity
- Clear Dispersion
- Steam-table Stability
- Glossy
- Packaging Information
PenCling® 747 can be packaged in multi ply Kraft paper bags.
- Microbiological Limits
Initial testing is done on a single composite sample against a limit of m. If result is above m, the three class sampling and acceptance below is used.. Where n = # of samples tested; c = maximum allowable number of results between m and M; m = upper target limit; M = maximum acceptable value.
- Food Ingredients Features
- Dispersing
- Glazing
- High Viscosity
- Improved Freeze/Thaw Stability
- Improved Mouthfeel
- Improved Water Binding
- Smooth Texture
- Steam Stability
- Food Ingredients Functions
- Thickener
- Viscosity Modifier
- Certifications and Compliance
- FCC Compliant
- FSSC 22000
- GFSI Certified
- Halal
- Kosher
- Food and Nutrition Applications
- Dairy Products
- Dressings
- Filling Applications
- Pickles
- Pies
- Sauces
- Soups
- Tabletop Condiments
Technical data
Table 1 of 4
2 rows| Characteristic | Value | Unit |
|---|---|---|
| Moisture Content | max. 14 | % |
| pH | 5-7 | — |
Table 2 of 4
2 rows| Characteristic | Value | Unit |
|---|---|---|
| Escherichia coli | Negative | — |
| Salmonella | Negative | /10g |
Table 3 of 4
16 rows| Characteristic | Value | Unit |
|---|---|---|
| Total Fat * | max. 0.1 | g/100g |
| Cholesterol | 0 | mg/100g |
| Sodium | 102 | mg/100g |
| Total Carbohydrates | 88.3 | g/100g |
| Dietary Fiber | 0 | g/100g |
| Total Sugars * | max. 0.1 | g/100g |
| Added Sugars | 0 | g/100g |
| Other Carbohydrates | 88.3 | g/100g |
| Protein * | max. 0.1 | g/100g |
| Vitamin D | 0 | mcg/100g |
| Iron * | max. 0.4 | mg/100g |
| Potassium * | max. 20 | mg/100g |
Table 4 of 4
1 row| Characteristic | Value | Unit |
|---|---|---|
| On U.S.S. #100 Mesh | max. 2 | % |
