PENBIND® 853 - 05690402
PENBIND® 853 - 05690402 is a modified potato food starch known for its favorable gelling and texturizing properties. It is characterized by its low viscosity and short texture, and it forms a gel that melts when heated. This starch is extremely white in color and has a bland taste, making it versatile for various culinary applications. Its primary functions are as a gelling agent and texturizing agent, contributing to the desired texture and consistency in food products.
Properties
- Physical Form
- Powder, Solid
- Powder
- Solid
Product families
Applications
- Dairy
Product Families
- Starches & Thickeners
- Texturizers
Other characteristics
- Brand
- PENBIND
- End Uses
- Cheese, Dairy Products
- Features
Good Gelling Properties, Improved Dispersion, Low Viscosity, Short Texture, Texturizing
- Functions
- Gelling Agent, Texturizing Agent
- Ingredient Name
- Modified Potato Starch
- Labeling Claims
- Halal, Kosher, Non-GMO
- Halal
- Kosher
- Non-GMO
- Note
* Not present at level of quantification.. ** "Total Sugars" in this product may contribute to "Added Sugars" fornutrition labeling purposes in the final consumer product.
- Markets
- Food & Nutrition
- Shelf LIfe
- 24 Months
- Ingredient
- Modified Potato Starch
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Totes (IBC)
- Storage Condition
PenBind® 853 should be stored in a clean, dry area at ambient temperature and away from heavily aromatic material.
- Chemical Inventories
- TSCA (USA)
- Benefits and Features
- Clear Dispersion with Short Texture
- Bland Flavor
- Excellent melting properties
- Forms Moderate Gel
- Very Low Viscosity
- Packaging Information
PenBind® 853 can be packaged in multi ply Kraft paper bags and totes.
- Food Ingredients Features
- Good Gelling Properties
- Improved Dispersion
- Low Viscosity
- Short Texture
- Texturizing
- Food Ingredients Functions
- Gelling Agent
- Texturizing Agent
- Certifications and Compliance
- FCC Compliant
- FDA Compliant
- FSSC 22000
- GFSI Certified
- Halal
- ISO 22000
- Kosher
- Food and Nutrition Applications
- Cheese
- Dairy Products
Technical data
Table 1 of 4
3 rows| Characteristic | Value | Unit |
|---|---|---|
| Moisture Content | max. 20 | % |
| pH | 5.5 - 8.5 | — |
| Peak Viscosity | 300 - 500 | 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 | 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 |
| 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 | % |
