Color.................................Qualified Odor....................................Qualified Impurity..............................Qualified Appearance...........................White powder PH.......................................10.8 Moisture.................................10.3% Ash......................................2.33% Fineness....................................200 mesh 99.8% passed MgO content....................................1.41% Spots.......................................0.5/cm2 As.........................................0.21mg/kg Pb............................................0.62mg/kg Stability of hot paste..........................After 120 - 30min cooling, there is no hard lump that can not be crumbled in fingers. Qualitative experiment..............................10 of suspending liquid is changed to purple or blue during the reaction of iodine
Potato starch is a very refined gluten-free starch, containing minimal protein or fat. This gives the powder a clear white color, and the cooked starch has typical characteristics of neutral taste, good clarity, high binding strength, long texture, and a minimal tendency to foam or yellowing of the solution. It is used in food & technical application. Native Potato Starch Used as Thickener, Bulking agent, Stabilizer, Water binder Applications: Thickener in sauce, soup, dairy desserts and snack products
Potato starch is a very refined gluten-free starch, containing minimal protein or fat. This gives the powder a clear white color, and the cooked starch has typical characteristics of neutral taste, good clarity, high binding strength, long texture, and a minimal tendency to foam or yellowing of the solution. It is used in food & technical application. Native Potato Starch Used as Thickener, Bulking agent, Stabilizer, Water binder Applications: Thickener in sauce, soup, dairy desserts and snack products
Tapioca starch is a versatile and widely used product derived from the cassava root, a starchy tuber native to South America. With its fine white powder-like texture, tapioca starch serves as an excellent thickener, stabilizer, and binder in various culinary and industrial applications. Due to its neutral taste and high purity, it is a popular choice for gluten-free and allergen-friendly recipes, making it suitable for individuals with dietary restrictions. In the food industry, tapioca starch is commonly utilized in baking, sauces, soups, and desserts, imparting a smooth and silky texture. Its exceptional binding properties make it an essential ingredient in gluten-free baking, ensuring desirable results. Additionally, tapioca starch finds application in the production of various goods, including adhesives, paper, textiles, and pharmaceuticals, showcasing its adaptability and significance in numerous industries.
- Our corn starch is produced from the finest ingredients and carefully processed to ensure the best quality. It can be used in a variety of applications, such as food processing and household use. - Our Corn Starch specification: Form: Powder Starch Type: Tapioca Flour Powder content: 92% Part: Seeds SO2, GMO: none pH: 5-7 Moisture: 13% max Whiteness: 92% min Shelf life: 12 months Finess: 98% Place of origin: Tay Ninh, VietNam Viscocity: 750 BU min
Sago starch, derived from the pith of various palm trees, is a versatile and valuable ingredient with a wide range of applications in the food and industrial sectors. Here is a comprehensive overview of sago starch: Origin and Production: Sago starch is primarily extracted from the pith, or core, of various types of palm trees, commonly the sago palm (Metroxylon sagu). The extraction process involves several steps, including cutting down the palm, extracting the pith, crushing or rasping it, and then washing and straining to separate the starch granules from other components. Physical Characteristics: Sago starch typically presents as a fine, white powder with a neutral odor and taste. It is known for its excellent water-absorbing properties, forming a smooth and translucent paste when mixed with water.