PENBIND® 100 - 06450403
PENBIND® 100 - 06450403 is a modified potato starch characterized by its high viscosity and outstanding binding capacity. It also excels in gel formation and stability. Importantly, PenBind® 100 does not interfere with the texture or taste of the final product. This ingredient primarily consists of modified potato starch and functions as a binder and gelling agent. It carries the labeling claims of being Halal, Non-GMO, and Kosher.
Properties
- Physical Form
- Powder, Solid
- Powder
- Solid
Product families
- Meat Substitutes
- Meat Poultry & Seafood
Other characteristics
- Brand
- PENBIND
- Features
Good Binding, Good Gelling Properties, High Shear Resistance, High Viscosity, Improved Stability, Short Texture, Smooth Texture
- Functions
- Binder, Gelling Agent
- Ingredient Name
- Modified Potato Starch
- Labeling Claims
- Halal, Kosher, Non-GMO
- Halal
- Kosher
- Non-GMO
- Certifications & Compliance
FCC Compliant, FDA Compliant, FSSC 22000, GFSI Certified, Halal, ISO 22000, Kosher
- Note
* Not present at level of quantification.. ** "Total Sugars" in this product may contribute to "Added Sugars" fornutrition labeling purposes in the final consumer product.
- Markets
- Food & Nutrition
- Shelf LIfe
- 24 Months
- Ingredient
- Modified Potato Starch
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Storage Condition
PenBind® 100 should be stored in a clean, dry area at ambient temperature and away from heavily aromatic material.
- Chemical Inventories
- DSL (Canada)
- ENCS (Japan)
- IECSC (China)
- KECI (Korea)
- NZIoC (New Zealand)
- PICCS (Phillipines)
- TSCA (USA)
- Benefits and Features
- Excellent Binding Capability
- Very High Viscosity
- Retort and Shear Stability
- Short Body
- Smooth Texture
- Bland Flavor
- Packaging Information
PenBind® 100 can be packaged in multi ply kraft paper bags and totes.
- Food Ingredients Features
- Good Binding
- Good Gelling Properties
- High Shear Resistance
- High Viscosity
- Improved Stability
- Short Texture
- Smooth Texture
- Food Ingredients Functions
- Binder
- Gelling Agent
- Certifications and Compliance
- FCC Compliant
- FDA Compliant
- FSSC 22000
- GFSI Certified
- Halal
- ISO 22000
- Kosher
Technical data
Table 1 of 4
3 rows| Characteristic | Value | Unit |
|---|---|---|
| Moisture Content | max. 18 | % |
| pH | 6-8 | — |
| Viscosity (Hold) | min. 1100 | BU |
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 | 0.1 | g/100g |
| Cholesterol | 0 | mg/100g |
| Sodium | 163 | mg/100g |
| Total Carbohydrates | 84.6 | g/100g |
| Dietary Fiber | 0 | g/100g |
| Total Sugars * | max. 0.1 | g/100g |
| Added Sugars | 0 | g/100g |
| Other Carbohydrates | 84.6 | g/100g |
| Protein * | max. 0.1 | g/100g |
| Vitamin D | 0 | mcg/100g |
| Iron * | max. 0.4 | mg/100g |
| Potassium * | max. 20 | mg/100g |
Table 4 of 4
1 row| Characteristic | Value | Unit |
|---|---|---|
| On U.S.S. #100 Mesh | max. 2 | % |
