CRISP FILM® - 06460B07
CRISP FILM® - 06460B07 is a modified high amylose corn starch, designed to enhance the structure and texture of snacks. It possesses good film-forming characteristics, which makes it particularly valuable when used as a coating for fried foods, including battered or breaded meats. Its primary function is as a gelling agent, contributing to the desired texture and quality of these food products, especially when used as a coating for frying.
Properties
- Physical Form
- Powder, Solid
- Powder
- Solid
Product families
Applications
- Bakery
- Cereals & Snacks
- Convenience Foods
- Meat Poultry & Seafood
- Savory & Culinary
Product Families
- Starches & Thickeners
- Texturizers
Other characteristics
- Brand
- CRISP FILM
- End Uses
Breadings, Breakfast Cereals, Crackers, Food Batters, Food Coatings, Processed Meat Products, Snacks
- Features
Fast Setting, Film Forming, Good Gelling Properties, High Purity, Improved Crispiness, Neutral Taste, Provides Structure, Texturizing, Uniform Texture
- Functions
- Gelling Agent
- Ingredient Name
- Modified Starch
- Labeling Claims
- Halal, Kosher, Non-GMO
- Halal
- Kosher
- Non-GMO
- Note
- * Not present at level of quantification.
- Markets
- Food & Nutrition
- Shelf LIfe
- 24 Months
- Ingredient
- Modified Starch
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Regulatory Data
- Source
- High Amylose Corn
- 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 Corn Starch
- CFDA Regulation
- B.16.100 Table XIII
- Labeling
- Modified Corn Starch
- Storage Condition
CRISP FILM ® should be stored in a clean, dry area at ambient temperature and away from heavily aromatic material.
- Chemical Inventories
- DSL (Canada)
- Benefits and Features
- Batters & Breadings :
- Baked Crackers and Snacks :
- Packaging Information
CRISP FILM ® is packaged in multi ply kraft paper bags with a net weight of 50 lbs.
- 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
- Fast Setting
- Film Forming
- Good Gelling Properties
- High Purity
- Improved Crispiness
- Neutral Taste
- Provides Structure
- Texturizing
- Food Ingredients Functions
- Gelling Agent
- Certifications and Compliance
- FCC Compliant
- FDA Compliant
- FSSC 22000
- GFSI Certified
- Halal
- ISO 22000
- Kosher
- Non-GMO Project Verified
- Food and Nutrition Applications
- Breadings
- Breakfast Cereals
- Crackers
- Food Batters
- Food Coatings
- Processed Meat Products
- Snacks
Technical data
Table 1 of 4
2 rows| Characteristic | Value | Unit |
|---|---|---|
| Moisture Content | max. 15 | % |
| pH (20% w/w Slurry) | 4.5 - 7.0 | — |
Table 2 of 4
2 rows| Characteristic | Value | Unit |
|---|---|---|
| Escherichia coli | Negative | — |
| Salmonella | Negative | /10g |
Table 3 of 4
18 rows| Characteristic | Value | Unit |
|---|---|---|
| Calories | 361 | kcal/100g |
| Calories From Fat | 7 | kcal/100g |
| Total Fat | 0.8 | g/100g |
| Saturated Fat | 0.32 | g/100g |
| Trans Fat | 0 | g/100g |
| Cholesterol | 0 | mg/100g |
| Sodium | 155 | mg/100g |
| Total Carbohydrates | 88.6 | g/100g |
| Dietary Fiber | 0 | g/100g |
| Total Sugars * | max. 0.1 | g/100g |
| Added Sugars | 0 | g/100g |
| Other Carbohydrates | 88.6 | g/100g |
Table 4 of 4
2 rows| Characteristic | Value | Unit |
|---|---|---|
| Through U.S.S. #100 Mesh | max. 90 | % |
| Through U.S.S. #200 Mesh | max. 80 | % |
