PENBIND® 800 - 05090400
PENBIND® 800 - 05090400 is a modified potato food starch with favorable gelling and texturizing properties. It can be used as an alternative to high cost ingredients for increasing crispness in clear coat and flour based batter systems in French fry applications. It forms firm gel and is suitable for imitation cheese applications. PenBind® 800 is extremely white in color and bland in taste.
Properties
- Physical Form
- Powder, Solid
- Powder
- Solid
Other characteristics
- Brand
- PENBIND
- Features
Cost Effective, Good Gelling Properties, Improved Crispiness, Low Viscosity, Neutral Taste, Neutral flavor, Short Texture, Texturizing
- Functions
- Thickener, Viscosity Modifier
- 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, Non-GMO Project Verified
- 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
- Agriculture & Feed
- Food & Nutrition
- Shelf LIfe
- 24 Months
- Ingredient
- Modified Potato Starch
- Technology
- Animal Feed & Nutrition
- Food Ingredients
- Animal Species
- Pets
- Packaging Type
- Bags
- Totes (IBC)
- Storage Condition
PenBind® 800 should be stored in a clean, dry area at ambient temperature and away from heavily aromatic material.
- Chemical Inventories
- DSL (Canada)
- TSCA (USA)
- Benefits and Features
- Improves Crispness
- Extends Hold Time
- Reduced Toughness
- Bland Flavor
- Short Texture
- Low Hot Viscosity and Forms Firm Gel
- Packaging Information
PenBind® 800 can be packaged in multi ply kraft paper bags and totes.
- Food Ingredients Features
- Cost Effective
- Good Gelling Properties
- Improved Crispiness
- Low Viscosity
- Neutral Taste
- Neutral flavor
- Short Texture
- Texturizing
- Food Ingredients Functions
- Thickener
- Viscosity Modifier
Technical data
Table 1 of 4
3 rows| Characteristic | Value | Unit |
|---|---|---|
| Moisture Content | max. 18 | % |
| pH | 6 - 8 | — |
| Peak Viscosity | 600 - 1350 | 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 |
|---|---|---|
| Calories | 339 | — |
| Calories From Fat | 0 | — |
| Total Fat * | max. 0.1 | g/100g |
| Cholesterol | 0 | mg/100g |
| Sodium | 133 | mg/100g |
| Total Carbohydrates | 84.7 | g/100g |
| Dietary Fiber | 0 | g/100g |
| Total Sugars ** | max. 0.1 | g/100g |
| Added Sugars | 0 | g/100g |
| Other Carbohydrates | 84.7 | g/100g |
| Protein | 0.1 | g/100g |
| Vitamin D | 0 | mcg/100g |
Table 4 of 4
1 row| Characteristic | Value | Unit |
|---|---|---|
| Through U.S.S. #100 Mesh | max. 2 | % |
