FIRM-TEX® TRUETRACE® IP - 06863102
FIRM-TEX® TRUETRACE® IP - 06863102 modified food starch is derived from waxy maize. It is used as a binder and texturizer in cooked meat products and other applications where a low gelatinization temperature is required. 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
- Meat Substitutes
- Meat Poultry & Seafood
- Savory & Culinary
Other characteristics
- Brand
- FIRM-TEX
- Features
Enhanced Shelf Life, Improved Viscosity, Improved Water Binding, Low Gelatinized Temperature, Short Texture, Smooth Texture, Texturizing
- Functions
- Binder, Texturizing Agent
- Ingredient Name
- Modified Maize Starch
- Labeling Claims
- Halal, Kosher, Non-GMO
- Halal
- Kosher
- Non-GMO
- Certifications & Compliance
FCC Compliant, FDA Compliant, FSSC 22000, GFSI Certified, Generally Recognized As Safe (GRAS), Halal, ISO 22000, ISO 9001, Kosher
- Note
- * Not present at level of quantification.
- Markets
- Food & Nutrition
- Shelf LIfe
- 2 Years
- Ingredient
- Modified Maize Starch
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Storage Condition
FIRM-TEX® modified food starch should be stored in a clean, dry area at ambient temperature and away from heavily aromatic material.. The best before date for FIRM-TEX® modified food starch is 24 months from the date of manufacture.
- Chemical Inventories
- DSL (Canada)
- Packaging Information
FIRM-TEX ® modified food starch is packaged in multi ply Kraft paper bags with net weight of 50 lbs.
- Food Ingredients Features
- Enhanced Shelf Life
- Improved Viscosity
- Improved Water Binding
- Low Gelatinized Temperature
- Short Texture
- Smooth Texture
- Texturizing
Technical data
Table 1 of 4
3 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Moisture Content | max. 13.0 | % | — |
| pH (20% w/w slurry) | 4.5 - 7.0 | — | — |
| End Viscosity | 340 - 540 | — | CML-M106 |
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 | 148 | mg/100g |
| Total Carbohydrates | 89.9 | g/100g |
| Dietary Fiber | 0 | g/100g |
| Total Sugars * | max. 0.1 | g/100g |
| Added Sugars | 0 | g/100g |
| Other Carbohydrates | 89.9 | g/100g |
| Protein | 0.2 | 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 |
|---|---|---|
| Through U.S.S. #100 Mesh | min. 95 | % |
| Through U.S.S. #200 Mesh | min. 85 | % |
