HI-SET® 377 - 31461001

Other characteristics

Brand

HI-SET

End Uses

Candies, Confectionery Products, Jellies

Features

Enhanced Shelf Life, Fast Setting, Good Gelling Properties, High Amylose Content, Low Viscosity, Short Texture

Functions

Gelling Agent, Thickener, Viscosity Modifier

Ingredient Name

Modified Maize Starch

Labeling Claims

• Halal, Kosher, Non-GMO
• Halal
• Kosher
• Non-GMO

Note

* Not present at Limit of Quantification.; ** "Total Sugars" in this product may contribute to "Added Sugars" for nutrition labeling purposes in the final consumer product.; Please note that while the above information is typical of HI-SET 377, it should not be considered a specification, since the values may vary slightly between samples. All values are reported on an "as is" basis.; * Moisture: The moisture content of all starches will vary, depending on environmental conditions during storage and manufacture. However, HI-SET 377 will generally have a moisture content of around 12%.; Calories: The calories reported are based on the Atwater factor of 4 for carbohydrates, calculated on an "as is" basis.

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Markets

Food & Nutrition

Shelf LIfe

2 Years

Ingredient

Modified Maize Starch

Technology

Food Ingredients

Packaging Type

Bags

Storage Condition

HI-SET® 377 modified starch should be stored in a clean, dry area at ambient temperature and away from heavily aromatic material.. The best before date for HI-SET® 377 modified starch is 24 months from the date of manufacture.

Chemical Inventories

TSCA (USA)

Benefits and Features

HI-SET® 377 modified starch combines the features of thin -boiling and high amylose starches and can be used as the sole gelling agent in confections.; A unique feature of HI-SET® 377 modified starch is the appreciably lower temperature required for proper cooking.; Unlike traditional high amylose/ fluidity starch blends, it can be cooked at 310°F in a typical candy formulation.; This trait makes it ideally suited for continuously processed jellies made with a jet cooker or tubular heat exchanger.; Another desirable feature is its low hot viscosity.; This characteristic enables the confectioner to formulate quick-setting confections without the problem of tailing.; The jelly candies prepared with HI-SET® 377 modified starch are clear and short textured.; The candies retain their appealing tender bite characteristic without sacrificing the resilience necessary for pan coating.; The shelf stability of jelly candies prepared with HI-SET® 377 modified starch is exceptional.

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