N-CREAMER® 46 - 32236103
N-CREAMER® 46 - 32236103 modified food starch is based on waxy maize and is characterized by excellent emulsion stabilizing and encapsulating ability. It is especially suited for use in place of caseinate salts in coffee creamers. 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
- Tea Cocoa & Coffee
- Dairy
- Dairy Substitutes
- Savory & Culinary
Product Families
- Stabilizers
- Starches & Thickeners
Other characteristics
- Brand
- N-CREAMER
- Features
Cold Water Soluble, Emulsion Stabiliser, Stabilizing
- Functions
- Encapsulant, Stabilizer
- 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
- Waxy Maize
- 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
- Quality Standards
- BRCGS
- Storage Condition
N-CREAMER® 46 modified starch should be stored in a clean, dry area at ambient temperature and away from heavily aromatic material.
- Chemical Inventories
- TSCA (USA)
- Benefits and Features
N-CREAMER® 46 modified starch is cold water soluble. Emulsions stabilized with N-CREAMER® 46 modified starch do not separate or increase in micelle size on standing. Spray-dried emulsions reconstitute immediately without lumping.
- Packaging Information
N-CREAMER® 46 modified starch is packaged in multi ply kraft paper bags with a net weight of 60 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
- Cold Water Soluble
- Emulsion Stabiliser
- Stabilizing
- Food Ingredients Functions
- Encapsulant
- Stabilizer
- Certifications and Compliance
- FCC Compliant
- FDA Compliant
- FSSC 22000
- GFSI Certified
- Halal
- ISO 22000
- Kosher
- Food and Nutrition Applications
- Creamer
- Creamer Alternative
- Dairy Products
- Dressings
- Encapsulated Flavors
- Plant Based Dairy Alternatives
- Sauces
- Soups
Technical data
Table 1 of 4
2 rows| Characteristic | Value | Unit |
|---|---|---|
| Moisture Content | max. 10 | % |
| pH (20% w/w slurry) | 3.5 - 4.5 | — |
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 | 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 |
| Iron * | max. 0.2 | mg/100g |
| Potassium * | max. 10 | mg/100g |
Table 4 of 4
2 rows| Characteristic | Value | Unit |
|---|---|---|
| On U.S.S. # 100 Mesh | max. 25 | % |
| On U.S.S. # 200 Mesh | max. 50 | % |
