PENBIND® 190 - 06420401
PENBIND® 190 - 06420401 is a superior modified potato starch, designed for use in clear coat batter systems where improved hold time is required. PenBind® 190 is extremely white in color and bland in taste yielding an evenly distributed, invisible moisture barrier in frying applications.
Properties
- Physical Form
- Powder, Solid
- Powder
- Solid
Product families
Applications
- Bakery
- Convenience Foods
- Savory & Culinary
Product Families
- Starches & Thickeners
Other characteristics
- Brand
- PENBIND
- End Uses
Breadings, Clear Coatings (Food), Food Batters, Food Coatings
- Features
Enhanced Shelf Life, Excellent Adhesive Properties, Imparts Moisture Absorption Resistance, Low Viscosity, Smooth Texture
- Ingredient Name
- Modified Potato 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 Potato Starch
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Totes (IBC)
- Regulatory Data
- Source
- Potato
- 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 Potato Starch
- CFDA Regulation
- B.16.100, Table XIII
- Labeling
- Modified Potato Starch
- Storage Condition
PenBind® 190 should be stored in a clean, dry area at ambient temperature and away from heavily aromatic material.
- Chemical Inventories
- TSCA (USA)
- Benefits and Features
- Improves Smoothness
- Extends Hold Time
- Moisture Barrier
- Bland Flavor
- Low Viscosity
- Packaging Information
PenBind® 190 can be packaged in multi ply Kraft paper bags and totes.
- 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
- Enhanced Shelf Life
- Excellent Adhesive Properties
- Imparts Moisture Absorption Resistance
- Low Viscosity
- Smooth Texture
- Certifications and Compliance
- FCC Compliant
- FDA Compliant
- FSSC 22000
- GFSI Certified
- Halal
- ISO 22000
- Kosher
- Food and Nutrition Applications
- Breadings
- Clear Coatings (Food)
- Food Batters
- Food Coatings
Technical data
Table 1 of 4
3 rows| Characteristic | Value | Unit |
|---|---|---|
| Moisture Content | max. 18 | % |
| pH | 6-8 | — |
| Viscosity (Hold) | 200 - 800 | 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 | 163 | mg/100g |
| Total Carbohydrates | 85.5 | g/100g |
| Dietary Fiber | 0 | g/100g |
| Total Sugars * | max. 0.1 | g/100g |
| Added Sugars | 0 | g/100g |
| Other Carbohydrates | 85.5 | g/100g |
| Protein | 0.1 | g/100g |
| Vitamin D | 0 | mcg/100g |
| Iron | 0.6 | mg/100g |
| Potassium * | max. 20 | mg/100g |
Table 4 of 4
1 row| Characteristic | Value | Unit |
|---|---|---|
| On U.S.S. #100 Mesh | max. 2 | % |
