Customization: | Available |
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CAS No.: | N/a |
Formula: | N/a |
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Potato starch is widely used in textile, oil drilling, feed and food industries, especially the international and domestic market opening of food, the high precision of potato starch surge in demand, and potato starch have other irreplaceable natural attribute, makes it the preferred products, starch processing industry at home and abroad have a broad market, the market prospects look good
Items |
Specification (Food Grade) |
Results |
Appearance |
White powder |
-- |
Taste and odour |
Natural |
-- |
Moisture (%) |
20.0 max |
19.20 |
Whiteness (%) |
92.0 min |
94.00 |
Ph value |
6.0-8.0 |
7.30 |
Ash content (%) |
0.3 max |
0.09 |
Protein (%) |
0.1 max |
0.04 |
SO2 (mg/kg) |
10.0 max |
3.0 |
Black specks (No./cm2) |
3.0 max |
1.0 |
Peak Viscosity (at 4% concentration 700CMG) |
1300 B.U min. |
1687 B.U |
Pb (mg/kg) |
0.2 max |
Not dedected |
Total plate count (cfu/g) |
10000 max |
900 |
Yeast and moulds (cfu/g) |
1000 max |
60 |
Coliforms (mpn/100g) |
100.0 max |
<30 |
Conclusion: |
The goods conforms to the GB/T8884 |
1: The first selection of meat products
When the meat is heated, protein because of degeneration and promote the combining ability of moisture, and this part can absorb moisture, starch gelatinization and form stable structure. Compared with other starch and potato modified starch gelatinization temperature is low, products of protein denaturation and starch pasting two roles are almost at the same time, not in the internal form small water "sugar".
2: Good thickening agent of sauce Modified starch as a kind of good thickening agent, is widely used in food sauce dai li classes, the use of modified starch can reduce the production cost; At the same time, because of sauce quality stability, can be stored for a long time not stratified, makes the product appearance luster and delicate taste.
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