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- Product description from supplier
STABIFLO-TS-CWS-623 is a modified E-1442 hydroxypropyl distarch phosphate derived from tapioca starch, specifically designed for the dairy and food processing industries. This cold water soluble starch functions as a thickening agent, stabilizer, and emulsifier in various food applications. Especially in dairy products, it enhances the viscosity of items like cottage cheese, yogurt, and ice cream, providing improved mouthfeel and texture. STABIFLO-TS-CWS-623 exhibits excellent process resistance and shelf-life stability, effectively maintaining quality and texture under high temperatures and shear conditions. Notably, it works well in recipes requiring freeze/thaw stability, ensuring consistent flavor retention and visual appeal, making it a key component in frozen and shelf-stable foods. In bakery items, it contributes to increased baking stability in fillings, further expanding its utility across food production methods. Its versatility and performance make it an indispensable ingredient for manufacturers aiming to improve their product quality and consumer satisfaction.
Key Features
| Features | Description |
|---|---|
| Type | Modified E-1442 Hydroxypropyl Distarch Phosphate |
| Derived from | Tapioca Starch |
| Solubility | Cold Water Soluble |
| Applications | Dairy, Frozen Products, UHT, Retorted Products, Bakery |
| Shelf Stability | High |
| Flavour Release | Excellent |
| Freeze/Thaw Stability | Superior |
| Texture Characteristics | Rich creamy mouthfeel and heavy-bodied texture |
| Process Resistance | Excellent in high temperature and shear processing |
| Compatibility | Good with milk proteins and emulsions |
| Attributes | Description |
|---|---|
| Form | Powder |
| Packaging | 25 kg bags |
| Storage Conditions | Cool, dry place |
| Usage Ratio | Varies based on application |
| GMO Status | Non-GMO |
| CAS Number | 9005-25-8 |
| pH Level | Neutral |
| Viscosity | Instant, solvent-based |
| Odor | Odorless |
| Color | White to Off-white Powder |
*Disclaimer: This above description has been AI generated and has not been audited or verified for accuracy. It is recommended to verify product details independently before making any purchasing decisions.
Brand: StaBiFlo-TS-CWS-623
Country of Origin: India
DAIRY PRODUCTS
In the dairy industry, STABIFLO- TS –CWS- 623 is used in the production of cottage cheese, cream, yogurt and ice cream, providing instant viscosity to the final products. STABIFLO-TS-CWS623 is widely used in dairy applications where excellent process resistance and shelf life stability is required. STABIFLO- TS –CWS- 623 had good compatibility with milk proteins, excellent flavour release and superior freeze/thaw stability, hence it is widely recommended for cream and spreadable processed cheese applications. The excellent process resistance makes it very suitable for those applications that include direct steam injection at high temperatures, homogenisation or aeration. STABIFLO- TS –CWS- 623 provides a rich creamy mouthfeel and heavy bodied, short texture which are desirable characteristics of dairy products.
INSTANT AND FROZEN PRODUCTS
STABIFLO- TS –CWS- 623 is widely used in frozen products such as ice cream or ready meals due to its very good freeze-thaw properties. Using STABIFLO- TS –CWS- 623 enhances flavour retention, maintaining uniform texture and colour after freezing and thawing.
UHT AND RETORTED PRODUCTS
STABIFLO- TS –CWS- 623 can be widely used in ""high stress"" food processing systems where high temperatures combined with high shear conditions are used and starch granule integrity is required to obtain the optimal rheological results. STABIFLO- TS –CWS- 623 has found applications in a wide variety of processed foods and is particularly recommended as a stabiliser and thickener in the production of emulsified sauces, dressings and spreads where high shear emulsification equipment is used. It is also used as an ingredient in many canned fish, vegetables and fruits.
BAKERY PRODUCTS
In UHT bakery fillings, STABIFLO- TS –CWS- 623 combines excellent shear resistance with a good flavour release and short textures. STABIFLO- TS –CWS- 623 offer increased bake stability of bakery fillings.
"DAIRY PRODUCTS
In the dairy industry, STABIFLO- TS –CWS- 623 is used in the production of cottage cheese, cream, yogurt and ice cream, providing instant viscosity to the final products. STABIFLO-TS-CWS623 is widely used in dairy applications where excellent process resistance and shelf life stability is required. STABIFLO- TS –CWS- 623 had good compatibility with milk proteins, excellent flavour release and superior freeze/thaw stability, hence it is widely recommended for cream and spreadable processed cheese applications. The excellent process resistance makes it very suitable for those applications that include direct steam injection at high temperatures, homogenisation or aeration. STABIFLO- TS –CWS- 623 provides a rich creamy mouthfeel and heavy bodied, short texture which are desirable characteristics of dairy products.
INSTANT AND FROZEN PRODUCTS
STABIFLO- TS –CWS- 623 is widely used in frozen products such as ice cream or ready meals due to its very good freeze-thaw properties. Using STABIFLO- TS –CWS- 623 enhances flavour retention, maintaining uniform texture and colour after freezing and thawing.
UHT AND RETORTED PRODUCTS
STABIFLO- TS –CWS- 623 can be widely used in ""high stress"" food processing systems where high temperatures combined with high shear conditions are used and starch granule integrity is required to obtain the optimal rheological results. STABIFLO- TS –CWS- 623 has found applications in a wide variety of processed foods and is particularly recommended as a stabiliser and thickener in the production of emulsified sauces, dressings and spreads where high shear emulsification equipment is used. It is also used as an ingredient in many canned fish, vegetables and fruits.
BAKERY PRODUCTS
In UHT bakery fillings, STABIFLO- TS –CWS- 623 combines excellent shear resistance with a good flavour release and short textures. STABIFLO- TS –CWS- 623 offer increased bake stability of bakery fillings. "
Specifications
pH OF 5% (aqu. Soln)
5 TO 7
APPEARANCE
WHITE TO OFF WHITE COLOUR FINE FREE FLOWING POWDER
SOLUBILITY
INSOLUBLE IN COLD WATER
VISCOSITY
600 - 900 cP
MOISTURE CONTENT (w/w)
Max 13%
BULK DENSITY (gms/ ml)
0.55 TO 0.7
PARTICLE SIZE (100 MESH)
MIN. PASS 99 %
ASH CONTENT (w/w)
Max 0.5%
Inclusive of all taxes
You Save: -127538.48
Prices converted to INR (Indian Rupees) are approximate and may vary based on current currency exchange rates.