UNI-PURE® FR - 05071001
UNI-PURE® FR - 05071001 modified starch is a specially prepared thin boiling food starch refined from corn. It is recommended for use in pharmaceutical and food systems that require the properties of low hot viscosity and gelling from starch. This product is available under Ingredion Incorporated’s TRUETRACE® Identity Preserved Program for non-GM products.
Properties
- Physical Form
- Powder, Solid
- Powder
- Solid
Other characteristics
- Brand
- UNI-PURE
- Features
- Good Gelling Properties, Improved Viscosity
- Functions
- Filler, Gelling Agent, Viscosity Modifier
- Labeling Claims
- Halal, Kosher, Non-GMO
- Halal
- Kosher
- Non-GMO
- Certifications & Compliance
FCC Compliant, FDA Compliant, FSSC 22000, GFSI Certified, Halal, ISO 22000, ISO 9001, 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.
- Shelf LIfe
- 24 Months
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Storage Condition
UNI-PURE® FR modified starch should be stored in a clean, dry area at ambient temperature and away from heavily aromatic material.
- Benefits and Features
Preparations of UNI-PURE® FR modified starch are a thin and fluid when hot, then set to soft, tender gels upon cooling. These characteristics enable UNI-PURE® FR modified starch to be used at higher starch solids than conventional starches. It also allows the flexibility to obtain gels of various degrees of firmness.
- Packaging Information
UNI-PURE® FR modified starch is packaged in four wall ply Kraft paper bags with a net weight of 100 lbs.
- Food Ingredients Features
- Good Gelling Properties
- Improved Viscosity
- Food Ingredients Functions
- Filler
- Gelling Agent
- Viscosity Modifier
- Certifications and Compliance
- FCC Compliant
- FDA Compliant
- FSSC 22000
- GFSI Certified
- Halal
- ISO 22000
- ISO 9001
- Kosher
Technical data
Table 1 of 4
11 rows| Characteristic | Value | Unit |
|---|---|---|
| pH | 4.3 - 6.7 | — |
| Residual Solvents | Passes | — |
| Identification | Passes | — |
| Foreign Matter | Passes | — |
| Loss on Drying | max. 13 | % |
| Sulfated Ash Content | max. 0.5 | % |
| Protein | max. 0.5 | % |
| Iron | max. 10 | ppm |
| Oxidizing Substances | max. 20 | ppm |
| Sulfur Dioxide | max. 10 | ppm |
| Water Fluidity | 69 - 74 | — |
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 | 358 | — |
| Calories From Fat | 0 | — |
| Total Fat * | max. 0.1 | g/100g |
| Cholesterol | 0 | mg/100g |
| Sodium | 29 | mg/100g |
| Total Carbohydrates | 89.1 | g/100g |
| Dietary Fiber | 0 | g/100g |
| Total Sugars ** | 0.1 | g/100g |
| Added Sugars | 0 | g/100g |
| Other Carbohydrates | 89 | g/100g |
| Protein | 0.3 | g/100g |
| Vitamin D | 0 | mcg/100g |
Table 4 of 4
1 row| Characteristic | Value | Unit |
|---|---|---|
| Through U.S.S. #80 Mesh | min. 90 | % |
