Feature: Emjel EP 820 C distinguishes itself by good viscosity stability and gives in cold water short, medium viscous solutions. Besides this starch has a good, mild acid stability, a good baking and freeze thaw stability. Bakery products manufactured with Emjel EP 820 C show a short, creamy texture and good mouth feeling properties.
Application: Applied as thickening and texturing agent for the manufacture of instant bakery cream powder.
Description
|
Type of Product |
Cold Swelling Modified Potato Starch |
|
EEC NO. |
E1414 |
|
Appearance |
Fine, White Powder |
|
Moisture |
Approx. 7.0% |
|
PH Value(5% conc.) |
Approx. 6.5 |
|
Ash |
Max 1.0% |
Physical and Chemical Property
|
Solubility |
Cold Water Swelling |
|
|
Structure |
Short |
|
|
Taste and Odour |
Neutral |
|
|
Stability |
Good |
|
|
Viscosity |
Approx. 8,000 mPa.s |
|
Hotline
