CRISP COAT® UC - 31400B02
CRISP COAT® UC - 31400B02 food blend is made up of high amylose corn starch and tapioca dextrin. CRISP COAT® UC food blend is a starch -based crisping agent designed to impart a range of textural properties to battered and fried food products, particularly french fries.
Properties
- Physical Form
- Powder, Solid
- Powder
- Solid
Product families
Applications
- Bakery
- Convenience Foods
- Fruits & Vegetables
- Meat Substitutes
- Meat Poultry & Seafood
Product Families
- Starches & Thickeners
- Texturizers
Other characteristics
- Brand
- CRISP COAT
- End Uses
- Breadings, Food Batters, French Fries
- Features
High Amylose Content, Improved Crispiness, Texturizing
- Functions
- Crisping Agent, Texturizing Agent
- Ingredient Name
- Texturizing Mix
- Labeling Claims
- Halal, Kosher, Non-GMO
- Halal
- Kosher
- Non-GMO
- Note
* Not present at level of quantification. ** "Total Sugars" in this product may contribute to "Added Sugars" for nutrition labeling purposes in the final consumer product.
- Markets
- Food & Nutrition
- Shelf LIfe
- 2 Years
- Ingredient
- Corn Starch, Tapioca Dextrin
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Storage Condition
CRISP COAT® UC food blend should be stored in a clean, dry area at ambient temperature and away from heavily aromatic material.. The best before date for CRISP COAT® UC food blend is 24 months from the date of manufacture.
- Chemical Inventories
- DSL (Canada)
- TSCA (USA)
- Benefits and Features
CRISP COAT® UC food blend, when incorporated into a batter at low levels, imparts a smooth uniform appearance to the fried product and provides a firm crisp surface. In addition to the textural enhancement provided by CRISP COAT® UC food blend to coated products, it also assists with maintaining a crispy texture during extended storage under heat lamps. Typically, products formulated with CRISP COAT® UC food blend may yield up to 30 minutes or more of crispiness under heat lamp storage
- Packaging Information
CRISP COAT® UC food blend is packaged in multi ply kraft paper bags with a net weight of 50 lbs.
- Microbiological Limits
Note : Where n = # of samples tested; c = maximum allowable number of results between m and M; m = upper target limit; M = maximum acceptable value.
- Food Ingredients Features
- High Amylose Content
- Improved Crispiness
- Texturizing
- Food Ingredients Functions
- Crisping Agent
- Texturizing 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 | Method |
|---|---|---|---|
| Moisture Content | max. 15 | % | — |
| pH (20% w/w slurry) | 3.5 - 6.7 | — | — |
| End Viscosity | max. 50 | — | CML-M206 |
Table 2 of 4
2 rows| Characteristic | Value | Unit |
|---|---|---|
| Escherichia coli | Negative | — |
| Salmonella | Negative | /10g |
Table 3 of 4
17 rows| Characteristic | Value | Unit |
|---|---|---|
| Total Fat | 0.7 | g/100g |
| Saturated Fat | 0.27 | g/100g |
| Cholesterol | 0 | mg/100g |
| Sodium | 12 | mg/100g |
| Total Carbohydrates | 90.3 | g/100g |
| Dietary Fiber | 15.4 | g/100g |
| Total Sugars | 0.2 | g/100g |
| Added Sugars | 0 | g/100g |
| Other Carbohydrates | 74.7 | g/100g |
| Protein | 0.3 | g/100g |
| Vitamin D | 0 | mcg/100g |
| Iron * | max. 0.2 | mg/100g |
Table 4 of 4
2 rows| Characteristic | Value | Unit |
|---|---|---|
| Through U.S.S. #100 Mesh | min. 90 | % |
| Through U.S.S. #200 Mesh | min. 75 | % |
