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TEXFLO® 339 - 06440301
TEXFLO® 339 - 06440301 is an exceptional modified tapioca starch specifically formulated for use in clear coat batter systems that demand improved hold time. This starch is highly effective at creating a smooth and uniformly distributed moisture barrier, which helps maintain a crispy texture even during extended hold times. It serves as a valuable thickener and viscosity modifier in various food applications.
Properties
- Physical Form
- Powder, Solid
- Powder
- Solid
Product families
Applications
Food & Nutrition — Food
- Savory & Culinary
Product Families
Food Ingredients — Texture & Consistency
- Starches & Thickeners
Other characteristics
- Brand
- TEXFLO
- End Uses
- Food Coatings
- Features
- Improved Crispiness, Low Viscosity
- Functions
- Thickener, Viscosity Modifier
- Ingredient Name
- Modified Tapioca Starch
- Labeling Claims
- Halal, Kosher, Non-GMO
- Halal
- Kosher
- Non-GMO
- Note
- * Not present at level of quantification.
- Markets
- Food & Nutrition
- Ingredient
- Modified Tapioca Starch
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Regulatory Data
- Source
- Tapioca
- 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 Tapioca Starch
- CFDA Regulation
- B.16.100, Table XIII
- Labeling
- Modified Tapioca Starch
- Storage Condition
TEXFLO® 339 should be stored in a clean, dry area at ambient temperature and away from heavily aromatic material.
- Chemical Inventories
- TSCA (USA)
- Benefits and Features
- Improves Crispness
- Extends Hold Time
- Reduces Toughness
- Bland Flavor
- Low Viscosity
- Packaging Information
TEXFLO® 339 is packaged in multi ply kraft paper bags with a net weight of 50 lbs.
- Food Ingredients Features
- Improved Crispiness
- Low Viscosity
- Food Ingredients Functions
- Thickener
- Viscosity Modifier
- Certifications and Compliance
FCC Compliant; FDA Compliant; Halal; Kosher; Non-GMO Project Verified; Occupational Safety & Health Administration (OSHA)
- Food and Nutrition Applications
- Food Coatings
Technical data
Table 1 of 4
1 row| Characteristic | Value | Method |
|---|---|---|
| Viscosity (Internal Rise) | 10 - 100 | CML-M112H |
Table 2 of 4
3 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Moisture Content | max. 14 | % | — |
| pH (20% w/w slurry) | 5 - 8 | — | — |
| End Viscosity | 150 - 530 | MVU | CML-M112H |
Table 3 of 4
4 rows| Characteristic | Value | Unit |
|---|---|---|
| Total Plate Count | max. 10,000 | per g |
| Yeast and Molds Count | max. 500 | per g |
| Escherichia coli | Negative | — |
| Salmonella | Negative | /10g |
Table 4 of 4
18 rows| Characteristic | Value | Unit |
|---|---|---|
| Total Fat * | max. 0.1 | g/100g |
| Saturated Fat | 0 | g/100g |
| Trans Fat | 0 | g/100g |
| Cholesterol | 0 | mg/100g |
| Sodium | 53 | mg/100g |
| Total Carbohydrates | 89.1 | g/100g |
| Dietary Fiber | 0 | g/100g |
| Total Sugars * | max. 0.1 | g/100g |
| Added Sugars | 0 | g/100g |
| Other Carbohydrates | 89.1 | g/100g |
| Protein | 0.1 - 0.8 | g/100g |
| Vitamin D | 0 | mcg/100g |
