FLOJEL® G - 05060002

FLOJEL® G - 05060002 is a specially prepared modified maize starch derived from corn. It is ideally suited for use in food systems that necessitate specific characteristics, such as low hot viscosity and gelling. This ingredient primarily functions as a gelling agent and viscosity modifier. It is also labeled as Non-GMO, Halal, and Kosher, meeting various dietary and cultural requirements.

Properties

Physical Form: Powder, Solid
Powder
Solid

Product families

Applications

Food & Nutrition — Food

Bakery
Confectionery

Product Families

Food Ingredients — Texture & Consistency

Starches & Thickeners
Texturizers

Other characteristics

Brand: FLOJEL
End Uses: Candies, Confectionery Products, Fudge, Nougat, Toffee
Functions: Gelling Agent, Viscosity Modifier
Ingredient Name: Modified Maize Starch
Labeling Claims: Halal, Kosher, Non-GMO
Halal
Kosher
Non-GMO
Markets: Food & Nutrition
Shelf LIfe: 2 Years
Ingredient: Modified Maize Starch
Technology: Food Ingredients
Packaging Type: Bags
Storage Condition: FLOJEL® G modified starch should be stored in a clean, dry area at ambient temperature and away from heavily aromatic material.. The best before date for FLOJEL® G is 24 months from the date of manufacture.
Chemical Inventories: DSL (Canada)
TSCA (USA)
Benefits and Features: Preparations of FLOJEL® G modified starch are thin and fluid when hot and set to soft, tender gels upon cooling.; These characteristics enable FLOJEL® G modified starch to be used at higher starch solids than conventional starches.; This benefit allows the formulator the flexibility of using the required amount of starch to obtain gels of various degrees of firmness.
Packaging Information: FLOJEL® G modified starch is packaged in multi ply Kraft paper bags with a net weight of 50 lbs.
Food Ingredients Functions: Gelling Agent
Viscosity Modifier
Certifications and Compliance: FCC Compliant
FDA Compliant
FSSC 22000
GFSI Certified
Halal
ISO 22000
ISO 9001
Kosher
Food and Nutrition Applications: Candies
Confectionery Products
Fudge
Nougat
Toffee

Technical data

Table 1 of 4

3 rows

Characteristic	Value	Unit	Method
Moisture Content	9 - 13	%	—
pH (20% w/w slurry)	4 - 7	—	—
Viscosity (Water Fluidity)	64 - 70	MVU	CML-120

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	29	mg/100g
Total Carbohydrates	89.1	g/100g
Dietary Fiber	0	g/100g
Total Sugars	0.1	g/100g
Added Sugars	0	g/100g
Other Carbohydrates	89	g/100g
Protein	0.3	g/100g
Vitamin D	0	mcg/100g
Iron *	max. 0.2	mg/100g
Potassium *	max. 10	mg/100g

Table 4 of 4