Food Ingredient Texturizing Agent

Identification

Ingredient Name

Modified Starch

Raw Material Origin

Natural Origin,

Plant Origin

Blend

false

Ingredient Composition

Modified Starch

Single Ingredient

true

Categories

Markets → Food & Nutrition → Applications → Food → Dairy

Markets → Food & Nutrition → Applications → Food → Savory & Culinary

Technologies → Food Ingredients → Product Families → Texture & Consistency → Starches & Thickeners

Technologies → Food Ingredients → Product Families → Texture & Consistency → Texturizers

Benefits & Claims

Labeling Claims

Natural,

Naturally Derived,

Non-Genetically Modified Organism (GMO),

Plant-Based,

Kosher,

Halal

End Uses

Food & Nutrition Applications

Dairy Products,

Dressings,

Sauces,

Soups

Features

Food Ingredients Features

Creamy Texture,

Smooth Texture

Features & Benefits

Features and Benefits

• Food Ingredient Texturizing Agent is bland in flavor. It is recommended for cream based sauces or soups to impart smooth creamy texture with high residual mouthcoating. It can be used to reduce the amount of dairy fat (i.e. cream or butter) used in the formulation while maintaining texture and quality. It can also help to provide opacity.
• Food Ingredient Texturizing Agent disperses easily in water and requires mild to moderate heat processing to obtain its functional properties. Typically, heating to temperatures in excess of 180°F (82°C) are sufficient.
• Food Ingredient Texturizing Agent is also resistant to acid, heat and shear. It is also suitable for products placed under cold storage.

Functions

Food Ingredients Functions

Texturizing Agent

Function

Texturizing Agent

Packaging & Availability

Packaging Type

Bags

Packaging Information

Food Ingredient Texturizing Agent is packaged in multi ply kraft paper bags with a net weight of 50 lbs

Properties

Physical Form

Powder,

Solid

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.

	n	c	m	M
Total Plate Count/g	5	3	10,000	100,000
Yeast/g	5	3	200	1,000
Mold/g	5	3	200	1,000
Enterobacteriaceae	5	3	100	1,000

Where n = # of samples tested; c = maximum allowable number of results between m and M; m = upper target limit; M = maximum acceptable value.

Note

* Not present at level of quantification.

Regulatory & Compliance

Certifications & Compliance

FCC Compliant,

BRC Certified,

Halal,

Kosher,

Non-GMO Project Verified

Regulatory Data

• Source : Waxy Maize
• United States
  • Meets FCC (Food Chemical Codex) requirements.
  • Labeling : Food Starch-Modified
• Canada
  • CFDA Regulation : B.16.100 Table XIII
  • Labeling : Modified Corn Starch

Storage & Handling

Storage Conditions

Food Ingredient Texturizing Agent texture system should be stored in a clean, dry area at ambient temperature and away from heavily aromatic material.