Ingredion TAPIOCA STARCH - 04400329
Ingredion TAPIOCA STARCH - 04400329 is a food-grade product derived from cassava. It is primarily used as a natural water binding and texturizing agent in various food applications. This tapioca starch is produced under Ingredion Incorporated's TRUETRACE® Identity Preserved Program, ensuring that it is a non-GMO product. Its primary function is as a texturizing agent, contributing to the desired texture and consistency in a wide range of food products.
Properties
- Physical Form
- Powder, Solid
- Powder
- Solid
Product families
Applications
- Bakery
- Cereals & Snacks
Product Families
- Starches & Thickeners
- Texturizers
Other characteristics
- End Uses
Bagels, Biscuits, Bread, Brownies, Cakes, Cookies, Muffins, Rolls, Snacks
- Features
- Improved Water Binding
- Functions
- Texturizing Agent
- Ingredient Name
- Tapioca Starch
- Labeling Claims
- Halal, Kosher, Non-GMO
- Halal
- Kosher
- Non-GMO
- Markets
- Food & Nutrition
- Ingredient
- Tapioca Starch
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Regulatory Data
- Source
- Tapioca
- CAS Number
- 9005-25-8
- United States Meets FCC (Food Chemical Codex) requirements. Labeling : Tapioca Starch
- Meets FCC (Food Chemical Codex) requirements.
- Labeling
- Tapioca Starch
- Canada CFDA Regulation
- Unstandardized Food Labeling : Tapioca Starch
- CFDA Regulation
- Unstandardized Food
- Storage Condition
TAPIOCA STARCH should be stored in a clean, dry area at ambient temperature and away from heavily aromatic material.
- Chemical Inventories
- TSCA (USA)
- Benefits and Features
Tapioca Starch, in cooked dispersion, is quite clear and bland in flavor.; The texture is long and somewhat stringy.; Upon cooling, it may set to soft gel.; Under prolonged heating, and under acidic conditions, the starch will lose most of its thickening ability.
- Packaging Information
TAPIOCA STARCH is packaged in multi ply kraft paper bags with a net weight of 50 lbs.
- Food Ingredients Features
- Improved Water Binding
- Food Ingredients Functions
- Texturizing Agent
- Certifications and Compliance
FCC Compliant; FDA Compliant; FSSC 22000; GFSI Certified; Halal; ISO 22000; Kosher; Non-GMO Project Verified; Occupational Safety & Health Administration (OSHA)
- Food and Nutrition Applications
- Bagels
- Biscuits
- Bread
- Brownies
- Cakes
- Cookies
- Muffins
- Rolls
Technical data
Table 1 of 4
3 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Moisture Content | max. 15 | % | — |
| pH (20% w/w slurry) | 4.3 - 6.2 | — | — |
| End Viscosity | 700 - 1200 | MVU | CML-M105 |
Table 2 of 4
4 rows| Characteristic | Value | Unit |
|---|---|---|
| Total Plate Count | max. 10,000 | per g |
| Yeast and Molds Count | max. 100 | per g |
| 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 | 3 | mg/100g |
| Total Carbohydrates | 87.8 | g/100g |
| Dietary Fiber | 0 | g/100g |
| Total Sugars * | max. 0.1 | g/100g |
| Added Sugars | 0 | g/100g |
| Other Carbohydrates | 87.8 | g/100g |
| Protein | 0.1 | g/100g |
| Vitamin D | 0 | mcg/100g |
| Iron | 0.2 | mg/100g |
| Potassium | 25 | mg/100g |
Table 4 of 4
2 rows| Characteristic | Value | Unit |
|---|---|---|
| Through U.S.S. #100 Mesh | max. 95 | % |
| Through U.S.S. #200 Mesh | max. 85 | % |
