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TEXTAID®-A
TEXTAID-A is a modified food starch refined TEXTAID-A is primarily recommended as a
from corn. It is an easily dispersible pregelati- texturizer and not as a thickener.
nized starch that imparts a unique "pulpy" or
"grainy" texture to food systems. TEXTAID-A works best when the following
methods of handling and incorporation are
Physical Properties: observed:
The information given and the recommendations made herein are based on our research and are believed to be accurate but no guaranty of their accuracy is made. In every case we urge and recommend that purchasers before using any
product in full scale production make their own tests to determine to their own satisfaction whether the product is of acceptable quality and is suitable for their particular purposes under their own operating conditions. No representative of ours
has any authority to waive or change the foregoing provisions but, subject to such provisions, our engineers are available to assist purchasers in adapting our products to their needs and to the circumstances prevailing in their business.
Nothing contained herein shall be construed to imply the non-existence of any relevant patents or to constitute a permission, inducement or recommendation to practice any invention covered by any patent, without authority from the owner of
this patent. We also expect purchasers to use our products in accordance with the guiding principles of the Chemical Manufacturers Association’s Responsible Care® program.
National Starch and Chemical Company · 10 Finderne Avenue, Bridgewater, NJ 08807 · 908-685-5000 · www.foodinnovation.com
TECHNICAL SERVICE BULLETIN
Page 2.
TEXTAID®-A (continued)
Fruit Products -- When cooked in fruit juices, Baby Foods -- Normally, the processing of
TEXTAID-A produces sauces which simulate such products destroys the natural texture of
the natural texture of crushed fruit. Because of fruit and vegetable components. The use of
its tolerance to low pH and high temperature TEXTAID-A helps maintain texture for both
conditions, TEXTAID-A can be used with fruit appearance and mouthfeel. Unlike the fibrous
juices to make excellent donut and turnover cellulosic material present in vegetables and
fillings without the problems inherent in using fruit which must be strained for baby foods,
fresh or frozen fruit. the pulpy TEXTAID-A can be digested by sali-
vary enzymes.
Drinks -- When used at low levels,
TEXTAID-A enhances the natural "real fruit" TEXTAID-A meets National Food Processors
texture of fruit drinks such as orange or pine- Association standards for thermophilic
apple. spores.