Raw Materials for the food Industry ןוזמ תיישעתל םלג ירמוח
Pregelatinized Modified Starch EMJEL EP 200 EMJEL EP 200 סמנ דבועמ ןלימע

טרפמ
Emjel EP 200 / EP 300 / EP 1224
Pregelatinized potato starch derivatives, applied as binding and texturing
agents for the manufacture of bakery and fruit fillings,
fruit sauces, deep-frozen foods, creams and ketchup.

Product Specifications
Type of product: cold swelling modified potato starches
EEC No.: E 1414
Appearance: fine, white powders
Moisture:
Emjel EP 200 - max. 60 mg/g
Emjel EP 300 - max. 60 mg/g
Emjel EP 1224 - max. 70 mg/g
pH value (5% conc.): 5,0 - 7,0
Ash: max. 10 mg/g

Physical properties
Solubility: cold water swelling
Structure: short
Taste and odour: neutral
Stability: good
Viscosity:
Emjel EP 200 - approx. 3000 mPa.s
Emjel EP 300 - approx. 10000 mPa.s
Emjel EP 1224 - approx. 4000 mPa.s

Measuring method:
5 g Emjel are premixed with 10 g powdered sugar.
Then under stirring with a mixer 85 ml water are added to the mixture.
Stirring time appr. 2 minutes. After 10 minutes standing at 20 C°
the viscosity is measured with a
Brookfield Viscometer, type HAT, spindle 4, 20 rpm.

Specific functional properties
These starches give in cold water clear, short, medium to high viscous solutions with smooth structure.
Furthermore these products are especially baking, acid and shear stable and have a good freeze-thaw stability.
The application of these products is possible up to a pH-value of approx. 3,5 in combination with a heating process.
With increasing heating viscosity is rising.
Due to the rapid water absorption in cold water these starches have to be mixed
with other ingredients as for example sugar in order to avoid lump formation.
In glucose syrups these Emjel types can be added directly under stirring.

Application
Emjel EP 200 / EP 300 / EP 1224 are applied as binding and texturing agents
with good stabilizing, deep freezing and baking properties for the manufacture
of bakery and fruit fillings, deep frozen foods, ready meals, ketchup and mayonnaise.
As thickening and stabilizing agents with good binding properties the starches can
be used in instant fruit sauces and dressing powders, juice binders for fruit fillings
and as stabilizers for dairy products and cream preparations.

Basic recipes for the manufacture of bakery and fruit fillings
Emjel 40 - 50 g 25 - 30 g
Sugar 80 g 80 g
Carragheen --- 1 - 2 g
Citric acid --- 0,5 - 1 g
Colouring/flavouring as desired as desired
Fruit juice 0,4 l ---
Water --- 0,4 l
Fruits approx. 200 g approx. 200 g


Raw Materials for the food Industry parent Raw Materials for the food Industry



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