PENCLING® 530 - 06840402
PENCLING® 530 - 06840402 is a modified potato starch with high viscosity, water-holding capacity and binding capability. PenCling® 530 provides stable moisture control while contributing excellent texture for reduced fat emulsified meat products. PenCling® 530 is bland and will not mask subtle flavors of meat products.
Properties
- Physical Form
- Powder, Solid
- Powder
- Solid
Product families
Applications
- Meat Substitutes
- Meat Poultry & Seafood
Product Families
- Binders & Disintegrants
- Starches & Thickeners
- Texturizers
Other characteristics
- Brand
- PENCLING
- Features
Good Binding, High Viscosity, Imparts Moisture Absorption Resistance, Improved Texture, Improved Water Holding Capacity, Improved Yield, Texturizing
- Functions
- Binder, Texturizing 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.
- Markets
- Food & Nutrition
- Shelf LIfe
- 24 Months
- Ingredient
- Modified Potato Starch
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Regulatory Data
- Source
- Potato
- 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 Potato Starch
- CFDA Regulation
- B.16.100, Table XIII
- Labeling
- Modified Potato Starch
- Storage Condition
PenCling® 530 should be stored in a clean, dry area at ambient temperature and away from heavily aromatic material.
- Chemical Inventories
- TSCA (USA)
- Benefits and Features
- Yield Improvement
- Excellent Binder
- Texturizing
- Bland Flavor
- Superior Water Holding Capability
- Very High Viscosity
- Packaging Information
PenCling® 530 can be packaged in multi ply Kraft paper bags and totes.
- Microbiological Limits
Initial testing is done on a single composite sample against a limit of m. If result is above m, the three class sampling and acceptance below is used.. 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
- Good Binding
- High Viscosity
- Imparts Moisture Absorption Resistance
- Improved Texture
- Improved Water Holding Capacity
- Improved Yield
- Texturizing
- Food Ingredients Functions
- Binder
- Texturizing Agent
- Certifications and Compliance
- FCC Compliant
- FDA Compliant
- FSSC 22000
- GFSI Certified
- Halal
- ISO 22000
- Kosher
- Food and Nutrition Applications
- Processed Meat Products
Technical data
Table 1 of 4
3 rows| Characteristic | Value | Unit |
|---|---|---|
| Moisture Content | max. 18 | % |
| pH | 6-8 | — |
| Peak Viscosity | min. 900 | 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 * | max. 0.1 | g/100g |
| Cholesterol | 0 | mg/100g |
| Sodium | 122 | mg/100g |
| Total Carbohydrates | 85.8 | g/100g |
| Dietary Fiber | 0 | g/100g |
| Total Sugars * | max. 0.1 | g/100g |
| Added Sugars | 0 | g/100g |
| Other Carbohydrates | 85.8 | 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 | % |
