Food Ingredient Catalog 2007-2008 - Food Product Design
Food Ingredient Catalog 2007-2008 - Food Product Design
Food Ingredient Catalog 2007-2008 - Food Product Design
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60˚ F<br />
80˚ F<br />
VISCOSITIES VISCOSITIES (POISES) (POISES)<br />
100˚ F<br />
MOISTURE %<br />
120˚ F<br />
PROTEIN %<br />
140˚ F<br />
160˚ F<br />
ASH %<br />
180˚ F<br />
PH<br />
Find ADM ingredient MSDS and technical and support documentation at<br />
www.admworld.com/productsearch.<br />
SO2 (PPM)<br />
Box 1470<br />
Decatur, IL 62525<br />
217-424-5200 · 800-553-8411<br />
Fax: 217-424-5978<br />
CHARACTERISTICS APPLICATIONS<br />
— 1,800 400 110 40 18 — Bland, non-sweet, Non-dairy coffee creamers<br />
high viscosity<br />
8,000 1,800 380 100 38 16 7 More viscous than 42/43 Ice creams, hard candies, cough drops<br />
and less hygroscopic<br />
5,000 1,000 210 70 25 10 5 Medium viscosity Candies, jams, jellies, fountain and<br />
table syrups<br />
3,200 600 150 45 18 8 4 Medium viscosity, high color stability, Candies, jams, jellies, ice creams<br />
low hygroscopicity<br />
2,500 550 120 40 16 7 3 Less viscous than 42/43, Marshmallows, gum drops, nougats<br />
slightly sweeter<br />
2,000 400 90 30 12 5 2 Sweeter and less viscous Baked goods, nougats, fondants<br />
than 42/43<br />
7,000 1,300 250 80 25 9 4 Slightly higher viscosity Baked goods, nougats, fondants<br />
than 62/43<br />
— — — 0.36 0.25 0.18 — High sweetness and Fermentation, baked goods<br />
high fermentability<br />
— — 60 15 7 3 2 High sweetness and high Fermentation, baked goods<br />
fermentability<br />
CORN STARCHES<br />
PRODUCT<br />
COLOR<br />
PARTICLE SIZE %<br />
(THRU 200 MESH)<br />
APPLICATIONS<br />
185 11 0.4 0.1 5.75
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