Food grade
Starch content : 85% min
Moisture: max : 13%
PH: 5-7
Ash: max 0.2%
whiteness (457nm blue-ray reflectveity): min 96%
Fiber :0.2%max
Protein: max 0.5%
Total plate count: max30000cfu/g
E. coli: max 30MPN/100g
Particle size: min 99% pass 100mesh
E.Coli in 15 G Absent - Conform
Starch, Gelatin & Other None - Not Detected
Food grade
Starch content : 85% min
Moisture: max : 13%
PH: 5-7
Ash: max 0.2%
whiteness (457nm blue-ray reflectveity): min 96%
Fiber :0.2%max
Protein: max 0.5%
Total plate count: max30000cfu/g
E. coli: max 30MPN/100g
Particle size: min 99% pass 100mesh
E.Coli in 15 G Absent - Conform
Starch, Gelatin & Other None - Not Detected
1) Appearance: white fine powder
2) Protein: max 0.5% ( on dry base)
3) Moisture: max 14%
4) Ash: max 0.3%
5) fineness: min99.8% pass 300mesh
6) Total plate count: max 10000CFU/g
7) E.coli: max 3.0 MPN/100g
8) Moulds: max 50MPN/100g Buyer's Request
1) Appearance: white fine powder
2) Protein: max 0.5% ( on dry base)
3) Moisture: max 14%
4) Ash: max 0.3%
5) fineness: min99.8% pass 300mesh
6) Total plate count: max 10000CFU/g
7) E.coli: max 3.0 MPN/100g
8) Moulds: max 50MPN/100g Buyer's Request
Specification
Color : white
Size : 1 - 5 mm
Ingredients : tapioca powder, caramel, water
Starch : 85%
Moisture : 13% max
Admix : 0.5% max
Protein : 0.2% max
Fat : 0.02% max
Dietary fibre : 0.9% max
Ash : 0.4% max
Specification
Color : white
Size : 1 - 5 mm
Ingredients : tapioca powder, caramel, water
Starch : 85%
Moisture : 13% max
Admix : 0.5% max
Protein : 0.2% max
Fat : 0.02% max
Dietary fibre : 0.9% max
Ash : 0.4% max
Corn starch is a fine, powdery substance derived from the endosperm of the corn kernel. It is commonly used as a thickener in puddings, gravies, sauces and fruit compotes, and is gluten-free
We supply both Native and Modified CORN STARCH,POTATO STARCH & TAPIOCA / CASSAVA STARCH such as Modified tapioca starch, Tapioca chips, Tapioca powder, Tapioca pearl.
MODIFIED TAPIOCA STARCH
Type : Acetylated
- Moisture: 13.5% max
- Starch: 85% min
- Ash: 0.2% max
- Whiteness: 90%min
- Viscosity: 800 - 900
- Slurry residue: 0.2% max
- Mesh: 100
- DS: 0.011 - 0.08
- pH: 4 - 7
Type : Oxidized
- Moisture: 13.5% max
- Starch: 85% min
- Ash: 0.5% max
- Whiteness: 90%min
- Slurry residue: 0.5% max
- Mesh: 100 -101
- pH: 4 -7
Type : Cationic
- Moisture: 14% max
- Starch: 85% min
- Ash: 0.2% max
- Whiteness: 90%min
- Slurry residue: 0.2% max
- Mesh: 100
- DS: 0.021 - 0.055
- pH: 4 -7
- N: 0.17 - 0.47% min
We are manufacturing and exporting Native Tapioca Starch. It is ingredient to increase viscosity of soup, used as binder and flavor support in meat balls and fish balls. The product can be processed from 20-50% depending on the quality squid and fish snack products have been processed by using 10-20% tapioca mixed in minced squid as binder. Sheeting, cooking, drying and cut into strips, the product are acceptable in market place.
Specifically MODIFIED TAPIOCA STARCH (5000 MTs/month) is highly controlled for food grade. Some kinds of modified starch - Acetylated Distarch Adipate (E1422), Acetylated Distarch Phosphate (E1414), Distarch Phosphate (E1412), Acetylated Starch (E1420) which is variously applied for sauces (chili, tomato, ketchup), dairy products, mayonnaise, yogurt, coconut milk, sausage, ham, meat/fish ball, jam, canned food and instant noodle, etc. It is flexibly adjusted to achieve each customer's inquiry.
