Ingredion H- 50 - 12175300
Ingredion H- 50 - 12175300 modified food starch is pregelatinized and finely ground. This starch has high viscosity and is primarily designed for instant dessert applications. The starch is characterized by its superior blandness, smoothness, and fast mouth -melt away. This product is produced under Ingredion Incorporated’s TRUETRACE® Identity Preserved Program for non-GM products.
Properties
- Physical Form
- Powder, Solid
- Powder
- Solid
Product families
Applications
- Bakery
- Confectionery
- Dairy
- Desserts & Fruit Preparations
- Savory & Culinary
Product Families
- Starches & Thickeners
Other characteristics
- End Uses
Bread, Brownies, Cakes, Cookies, Dairy Desserts, Dairy Products, Desserts, Doughnut, Dressings, Filling Applications, Muffins, Pies, Puddings, Sauces, Soups
- Features
Free of Major Allergens, Freeze Stability, High Viscosity, Short Texture, Smooth Texture
- Ingredient Name
- Pregelatinized Starch
- Labeling Claims
- Halal, Kosher, Non-GMO
- Halal
- Kosher
- Non-GMO
- Note
- * Not present at level of quantification.
- Markets
- Food & Nutrition
- Shelf LIfe
- 2 Years
- Ingredient
- Modified Maize Starch, Modified Tapioca Starch
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Regulatory Data
- Source
- Waxy Maize (IP-TRUETRACE®), Tapioca
- CAS Number
- Mixture
- 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 Labeling
- Modified Tapioca Starch, Modified Corn Starch
- CFDA Regulation
- Labeling
- Modified Tapioca Starch, Modified Corn Starch
- Storage Condition
This product should be stored in a clean, dry area at ambient temperature and away from heavily aromatic material.. The best before date for H -50 is 24 months from the date of manufacture.
- Chemical Inventories
- DSL (Canada)
- TSCA (USA)
- Benefits and Features
In dispersion, H-50 modified starch is extremely smooth and has a short texture.; It also has exceptionally high viscosity and excellent low temperature stability.; This stability makes H-50 modified starch ideal for use in products that are refrigerated or frozen.; Its bland taste allows H-50 modified starch to be used in delicately flavored formulations.
- Packaging Information
H -50 modified starch is packaged in multi ply kraft paper bags with a net weight of 50 lbs.
- Food Ingredients Features
- Free of Major Allergens
- Freeze Stability
- High Viscosity
- Short Texture
- Smooth Texture
- Certifications and Compliance
- FCC Compliant
- FDA Compliant
- FSSC 22000
- GFSI Certified
- Halal
- ISO 22000
- ISO 9001
- Kosher
- Food and Nutrition Applications
- Bread
- Brownies
- Cakes
- Cookies
- Dairy Desserts
- Dairy Products
- Desserts
- Doughnut
Technical data
Table 1 of 4
3 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Moisture Content | max. 10 | % | — |
| pH (9% w/w slurry) | 4.8 - 7.2 | — | — |
| Viscosity (15 min) | 650 - 1000 | seconds | CML-404 |
Table 2 of 4
4 rows| Characteristic | Value | Unit |
|---|---|---|
| Total Plate Count | max. 10,000 | per g |
| Yeast and Molds Count | max. 200 | per g |
| 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 | 72 | mg/100g |
| Total Carbohydrates | 91.6 | g/100g |
| Dietary Fiber | 0 | g/100g |
| Total Sugars * | max. 0.1 | g/100g |
| Added Sugars | 0 | g/100g |
| Other Carbohydrates | 91.6 | g/100g |
| Protein * | max. 0.1 | g/100g |
| Vitamin D | 0 | mcg/100g |
| Iron | 0.4 | mg/100g |
| Potassium * | max. 10 | mg/100g |
Table 4 of 4
2 rows| Characteristic | Value | Unit |
|---|---|---|
| On U.S.S. #140 Mesh | max. 5 | — |
| Through U.S.S. #200 Mesh | min. 80 | % |
