starch, enzyme-hydrolyzed

FEMA	N/A
CAS	65996-64-7
EINECS	N/A
JECFA Food Flavoring	N/A
CoE Number	N/A
Organoleptic Notes	1. Flavor Type: starchy starchy Odor and/or flavor descriptions from others (if found).
Odor	N/A
Flavor	starchy starchy,
Material Notes	tsca definition 2008: the substance resulting from treatment of starch in aqueous slurry with amylase or carbohydrase under controlled conditions of temperature, pressure, and time. the degree of hydrolysis is usually determined by measurement of viscosity. enzymatic hydrolysis is terminated by destroying the enzyme by raising the temperature or adjusting the ph.

No suppliers are currently related to this material.

Become a FlavScents Supplier