PENBIND® 196 - 06400401
PENBIND® 196 - 06400401 is a superior modified potato starch, designed for use in clear coat batter systems to offset the surface roughness caused by other ingredients. PenBind® 196 is extremely white in color and bland in taste. Additionally, PenBind® 196 increases hold time and improves crispness.
Properties
- Physical Form
- Powder, Solid
- Powder
- Solid
Product families
Applications
- Bakery
- Cereals & Snacks
- Convenience Foods
Product Families
- Starches & Thickeners
Other characteristics
- Brand
- PENBIND
- End Uses
- Breadings, Food Batters, Food Coatings, Snacks
- Features
Improved Crispiness, Low Viscosity, Neutral Taste, Neutral flavor
- Functions
- Thickener, Viscosity Modifier
- Ingredient Name
- Modified Potato Starch
- Labeling Claims
Halal, Kosher, Non-GMO, Not Listed In California Proposition 65; Halal; Kosher; Non-GMO; Not Listed In California Proposition 65
- Note
- * Not present at level of quantification.
- Markets
- Food & Nutrition
- Shelf LIfe
- 24 Months
- Ingredient
- Modified Potato Starch
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Totes (IBC)
- Regulatory Data
- Source
- Potato
- 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 Potato Starch
- CFDA Regulation
- B.16.100, Table XIII
- Labeling
- Modified Potato Starch
- Storage Condition
PenBind® 196 should be stored in a clean, dry area at ambient temperature and away from heavily aromatic material.
- Chemical Inventories
- DSL (Canada)
- EINECS (EU)
- ENCS (Japan)
- IECSC (China)
- KECI (Korea)
- NZIoC (New Zealand)
- PICCS (Phillipines)
- TSCA (USA)
- Benefits and Features
- Improves Smoothness
- Extends Hold Time
- Improves Crispness
- Bland Flavor
- Very Low Viscosity
- Reduces Oil Pick-Up
- Packaging Information
PenBind® 196 can be packaged in multi ply kraft paper bags and totes.
- 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
- Improved Crispiness
- Low Viscosity
- Neutral Taste
- Neutral flavor
- Food Ingredients Functions
- Thickener
- Viscosity Modifier
- Certifications and Compliance
- FCC Compliant
- FDA Compliant
- FSSC 22000
- GFSI Certified
- Halal
- ISO 22000
- Kosher
- Non-GMO Project Verified
- Food and Nutrition Applications
- Breadings
- Food Batters
- Food Coatings
- Snacks
Technical data
Table 1 of 4
3 rows| Characteristic | Value | Unit |
|---|---|---|
| Moisture Content | max. 18 | % |
| pH | 6 - 8 | — |
| Viscosity (Hold) | max. 150 | BU |
Table 2 of 4
2 rows| Characteristic | Value | Unit |
|---|---|---|
| Escherichia coli | Negative | — |
| Salmonella | Negative | /10g |
Table 3 of 4
18 rows| Characteristic | Value | Unit |
|---|---|---|
| Calories | 336 | — |
| Calories From Fat | 0 | — |
| Total Fat * | max. 0.1 | g/100g |
| Saturated Fat | 0 | g/100g |
| Unsaturated Fat | 0 | g/100g |
| Cholesterol | 0 | mg/100g |
| Sodium | 67 | mg/100g |
| Total Carbohydrates | 83.9 | g/100g |
| Dietary Fiber | 0 | g/100g |
| Total Sugars * | max. 0.1 | g/100g |
| Added Sugars | 0 | g/100g |
| Other Carbohydrates | 83.9 | g/100g |
Table 4 of 4
1 row| Characteristic | Value | Unit |
|---|---|---|
| Through U.S.S. #100 Mesh | max. 2 | % |
