NATIONAL™ 4302 - TrueTrace® IP - 06452004
NATIONAL™ 4302 - TrueTrace® IP - 06452004 is a modified starch derived from corn. It provides an economical base for the batter system and it is designed to impart a range of textural properties to battered and fried food products, specifically in clear coat batters.
Properties
- Physical Form
- Powder, Solid
- Powder
- Solid
Product families
Applications
- Bakery
- Convenience Foods
- Fruits & Vegetables
- Meat Substitutes
- Meat Poultry & Seafood
- Savory & Culinary
Product Families
- Starches & Thickeners
- Texturizers
Other characteristics
- Brand
- NATIONAL
- End Uses
Breadings, Clear Coatings (Food), Food Batters, Food Coatings
- Features
- Improved Crispiness, Smooth Texture, Texturizing
- Functions
- Texturizing Agent
- Ingredient Name
- Modified Maize Starch
- Labeling Claims
- Halal, Kosher, Non-GMO
- Halal
- Kosher
- Non-GMO
- Note
- * Not present at level of quantification.
- Markets
- Food & Nutrition
- Shelf LIfe
- 24 Months
- Ingredient
- Modified Maize Starch
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Regulatory Data
- Source
- Corn
- 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
NATIONAL™ 4302 should be stored in a clean, dry area at ambient temperature and away from heavily aromatic material.
- Chemical Inventories
- TSCA (USA)
- Benefits and Features
NATIONAL™ 4302 imparts a smooth, clear coating appearance to the fried product and contributes to a tender and crispy texture.. In addition to the textural enhancement provided by NATIONAL™ 4302 to coated products, it also assists with maintaining a crispy texture during extended heat lamp hold time.
- Packaging Information
NATIONAL™ 4302 is packaged in multi ply kraft paper bags with a net weight of 50 lbs.
- 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
- Smooth Texture
- Texturizing
- Food Ingredients Functions
- Texturizing Agent
- Certifications and Compliance
- FCC Compliant
- FDA Compliant
- FSSC 22000
- GFSI Certified
- Halal
- ISO 22000
- ISO 9001
- Kosher
- Food and Nutrition Applications
- Breadings
- Clear Coatings (Food)
- Food Batters
- Food Coatings
Technical data
Table 1 of 4
3 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Moisture Content | max. 15 | % | — |
| pH (9% w/w slurry) | 4.3 - 7.2 | — | — |
| End Viscosity | 100 - 800 | MVU | CML-M207 |
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 | 104 | mg/100g |
| Total Carbohydrates | 89.4 | g/100g |
| Dietary Fiber | 0 | g/100g |
| Total Sugars * | max. 0.1 | g/100g |
| Added Sugars | 0 | g/100g |
| Other Carbohydrates | 89.4 | g/100g |
| Protein | 0.2 | g/100g |
| Vitamin D | 0 | mcg/100g |
| Iron * | max. 0.2 | mg/100g |
| Potassium * | max. 10 | mg/100g |
Table 4 of 4
2 rows| Characteristic | Value | Unit |
|---|---|---|
| Through U.S.S. #100 Mesh | min. 95 | % |
| Through U.S.S. #200 Mesh | min. 85 | % |
