ULTRA-CRISP® CS - 32106102
ULTRA-CRISP® CS - 32106102 is a cold-water-swelling, waxy maize starch suitable for use in baked cereals, baked crackers, and a variety of snack items where expansion and a range of crispy to crunchy textures are desired. This product is available under Ingredion Incorporated’s TRUETRACE® Identity Preserved Program for non-GM products.
Properties
- Physical Form
- Powder, Solid
- Powder
- Solid
Product families
Applications
- Bakery
- Cereals & Snacks
- Confectionery
Product Families
- Starches & Thickeners
- Texturizers
Other characteristics
- Brand
- ULTRA-CRISP
- End Uses
Breakfast Cereals, Chewy Sweets, Confectionery Products, Crackers, Snacks
- Features
- Neutral Taste, Uniform Expansion
- Functions
- Texturizing Agent
- Ingredient Name
- Waxy 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
- Waxy Maize Starch
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Regulatory Data
- Source
- Waxy Maize
- CAS Number
- 9037-22-3
- United States Meets FCC (Food Chemical Codex) requirements. Labeling : Corn Starch
- Meets FCC (Food Chemical Codex) requirements.
- Labeling
- Corn Starch
- Canada CFDA Regulation
- B.13.011 Labeling : Corn Starch
- CFDA Regulation
- B.13.011
- Storage Condition
ULTRA-CRISP® CS should be stored in a clean, dry area at ambient temperature and away from heavily aromatic material.
- Chemical Inventories
- TSCA (USA)
- Benefits and Features
Can produce a variety of desirable textures depending on the specific application; Because it is a pre-gelatinized starch, it is readily functional at the dough stage without any cooking step; Contributes to uniformity of cell structure in expansion; Facilitates clean cutting immediately after forming; Because of its bland taste, allows a wide variety of flavors to come through cleanly
- Packaging Information
ULTRA-CRISP® CS is packaged in multi wall 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
- Neutral Taste
- Uniform Expansion
- 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
- Breakfast Cereals
- Chewy Sweets
- Confectionery Products
- Crackers
- Snacks
Technical data
Table 1 of 4
3 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Moisture Content | max. 10 | % | — |
| pH (9% w/w Slurry) | 3 - 4 | — | — |
| Viscosity (Hydration Peak) | 700 - 1600 | MVU | CML-M404H |
Table 2 of 4
2 rows| Characteristic | Value | Unit |
|---|---|---|
| Escherichia coli | Negative | — |
| Salmonella | Negative | /10g |
Table 3 of 4
16 rows| Characteristic | Value | Unit |
|---|---|---|
| Calories | 370 | — |
| Calories From Fat | 0 | — |
| Total Fat * | max. 0.1 | g/100g |
| Cholesterol | 0 | mg/100g |
| Sodium | 209 | mg/100g |
| Total Carbohydrates | 92.6 | g/100g |
| Dietary Fiber | 0 | g/100g |
| Total Sugars * | max. 0.1 | g/100g |
| Added Sugars | 0 | g/100g |
| Other Carbohydrates | 92.6 | g/100g |
| Protein * | max. 0.1 | g/100g |
| Vitamin D | 0 | mcg/100g |
Table 4 of 4
1 row| Characteristic | Value | Unit |
|---|---|---|
| Through U.S.S. #200 Mesh | min. 50 | % |
