Food Starches Customer Service Application Questionnaire

 

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Company Name:

 

Contact Name:

 

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Answers to the following questions will assist Technical Service in providing more rapid recommendations on which product to use. Select the description or term that most closely represents the product requirements. Not all questions will apply but answers to the most pertinent (indicated by *) ones will help.

 

1.* In which type of food product will the starch be used? Choose Option Canned Sauce Frozen Dressing Microwaveable Dry (Instant Mixes) Other

 

Please describe as complete as possible:

 

2.* What is the desired function for the starch? Choose Option Thickener Binder Stabilizer Bulking Agent Texturizer Emulsifier (Fat) Emulsifier (Protein) Other

Please describe if other

 

3.* What is the processing method? Choose Option Cooking (Liquid) Dry Mix No-Cook (Liquid) Homogenizing Other

Please describe if other

 

4.* What is the pH of the system? Choose Option Higher Than 4.5 3.5 Less Than 4.5 Other

Please describe if other

 

5.* What is the percent of soluble solids? (Sugar, salt, etc.) Choose Option More Then 45% Less Then 20% Less Then 45% Over 55% Other

Please describe if other

 

6. What is the anticipated shelf life? Choose Option 30 Days Or Less One Year 6 Months Or Less Other

Please describe if other

 

7.* What is the anticipated storage condition for the finished product? Choose Option Frozen (-12C Or -23C) Ambient Temperature Chilled (0oC – 4oC) Other

Please describe if other

 

8. What is the desired product texture? Choose Option Smooth Coarse Other

Please describe if other

 

9. What is the desired eating quality? Choose Option Creamy Gel Fudgy Paste Other

Please describe if other

 

10. What is the desired surface appearance? Choose Option Sheen Dull Opaque Other

Please describe if other

 

11. What method of viscosity measurement is used? (Range – if possible) Choose Option Visco-Amylo-Graph (Brabender) Tuc Viscometer Brookfield (Or Helipath) FMC – Barbender Bostwick Other

Please describe if other

 

12.* Does the process system produce high shear? Such as: Choose Option Homogenization Steam Injection Milling Pumped Over More Then 7.5 Meter Vacuum Other

Please describe if other

 

13.* Could the product be subjected to: Choose Option Hot Fill Slow Freeze Ambient Fill Freeze Quick Refrigerated Reheating (Baking, Microwave, Steam Table) Other

Please describe if other

 

14. What is the type of fat, if used? Choose Option Liquid Solid

 

Percentage, if possible

 

15. Are salts utilized? Choose Option Yes No

 

If so, what type?

 

Percentage, if possible

 

16. Are gums utilized in the product? Choose Option Yes No

 

17. Is the product a dry mix? Choose Option Yes No

 

18. Does the process of the dry mix involve? Choose Option Blending Extruding Agglomerating Other

Please describe if other

 

19. Is the moisture of the starch important? Choose Option Liquid Solid

Percentage, if possible

 

20. What is the anticipated packaging of the dry mix? Choose Option Paper Heat Sealed Wax Coated Poly Lined Other

Please describe if other

 

21. What is the anticipated packaging for non-dry mix product? Choose Option Glass Drum Can Paper Pouch Other

Please describe if other

 

22. How important is ingredient cost? Choose Option Very Depends On Product Quality Not Very Other

Please describe if other

 

23. Do you anticipate utilizing a suggested starch in more then one process or product? Choose Option Yes No

 

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