N-CREAMER® 2000 - 32136101
N-CREAMER® 2000 - 32136101 modified food starch is based on waxy maize and is characterized by excellent emulsion stabilizing and encapsulating ability It is recommended for replacement of eggs in salad dressings and caseinate salts in coffee creamers and for partial to full replacement of egg yolks typically used in dressings and sauces.
Properties
- Physical Form
- Powder, Solid
- Powder
- Solid
Other characteristics
- Brand
- N-CREAMER
- End Uses
Creamer, Dips, Dressings, Salad Dressing, Sauces, Soups, Spreads
- Functions
Egg Substitute, Emulsifier, Encapsulant, Stabilizer, 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
- Storage Condition
NCREAMER ® 2000 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® 2000 modified starch is cold water soluble. Emulsions stabilized with N-CREAMER® 2000 modified starch do not separate or increase in micelle size on standing. Spray-dried emulsions reconstitute immediately without lumping.
- Packaging Information
N-CREAMER® 2000 modified starch is packaged in multi ply Kraft paper bags with a net weight of 60 lbs.
- Food Ingredients Features
- Cold Water Soluble
- Emulsifying
- Emulsion Stabiliser
- Stabilizing
- Texturizing
- Food Ingredients Functions
- Egg Substitute
- Emulsifier
- Encapsulant
- Stabilizer
- Texturizing Agent
- Certifications and Compliance
- FCC Compliant
- FDA Compliant
- FSSC 22000
- GFSI Certified
- Halal
- ISO 22000
- ISO 9001
- Kosher
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 | % |
