PENBIND® 850 - 05690400
PENBIND® 850 - 05690400 is a modified potato food starch known for its favorable gelling and texturizing properties. This starch exhibits low viscosity, resulting in a short texture, and it forms a gel that melts when heated. It is prized for its extremely white color and bland taste, making it ideal for various food applications where gelling and textural enhancement are needed.
Properties
- Physical Form
- Powder, Solid
- Powder
- Solid
Product families
Applications
- Dairy
Product Families
- Starches & Thickeners
- Texturizers
Other characteristics
- Brand
- PENBIND
- End Uses
- Cheese, Dairy Products
- Features
Good Gelling Properties, Improved Dispersion, Low Viscosity, Short Texture, Texturizing
- Functions
- Gelling Agent, Texturizing Agent
- Ingredient Name
- Modified Potato Starch
- Labeling Claims
- Halal, Kosher, Non-GMO
- Halal
- Kosher
- Non-GMO
- Note
* Not present at level of quantification.. ** "Total Sugars" in this product may contribute to "Added Sugars" fornutrition labeling purposes in the final consumer product.
- Markets
- Food & Nutrition
- Shelf LIfe
- 24 Months
- Ingredient
- Modified Potato Starch
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Totes (IBC)
- Storage Condition
PenBind® 850 should be stored in a clean, dry area at ambient temperature and away from heavily aromatic material.
- Chemical Inventories
- TSCA (USA)
- Benefits and Features
- Clear Dispersion with Short Texture
- Bland Flavor
- Texturizing
- Forms Reversible Gel
- Low Viscosity
- Packaging Information
PenBind® 850 can be packaged in multi ply Kraft paper bags and totes.
- Food Ingredients Features
- Good Gelling Properties
- Improved Dispersion
- Low Viscosity
- Short Texture
- Texturizing
- Food Ingredients Functions
- Gelling Agent
- Texturizing Agent
- Certifications and Compliance
- FCC Compliant
- FDA Compliant
- FSSC 22000
- GFSI Certified
- Halal
- ISO 22000
- Kosher
- Food and Nutrition Applications
- Cheese
- Dairy Products
Technical data
Table 1 of 4
3 rows| Characteristic | Value | Unit |
|---|---|---|
| Moisture Content | max. 18 | % |
| pH | 5.5 - 8 | — |
| Peak Viscosity | 350 - 850 | BU |
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 | 133 | mg/100g |
| Total Carbohydrates | 84.7 | g/100g |
| Dietary Fiber | 0 | g/100g |
| Total Sugars * | max. 0.1 | g/100g |
| Added Sugars | 0 | g/100g |
| Other Carbohydrates | 84.7 | g/100g |
| Protein | 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 | % |
