|
1 |
Appearance |
White powder |
|
2 |
Moisture |
Max 14% |
|
3 |
Starch |
Min 85% |
|
4 |
Viscosity |
350 – 450 BU |
|
5 |
pH |
4.5 – 7 |
|
6 |
SO2 |
Max 30ppm |
|
7 |
Whiteness |
Min 88 |
|
8 |
Slurry |
Max 0.03% |
|
9 |
Fiber |
Max 0.5% |
|
10 |
Ash |
Max 0.2% |
Dual Modified Starch which exhibit simultaneously the characteristics and functions of Acetylated Starch and
Cross-linked Starch.
Excellent freeze-thaw stability, better clarity, good resistance to high heat, increased stability in acid and strong agitation. Excellent performance in food processing popularly includes yogurt, soy (chili) sauces, tomato ketchups, soups, gravies, puddings, jellies, ham and sausages, canned foods and frozen foods.
Cross-linked Starch.
Excellent freeze-thaw stability, better clarity, good resistance to high heat, increased stability in acid and strong agitation. Excellent performance in food processing popularly includes yogurt, soy (chili) sauces, tomato ketchups, soups, gravies, puddings, jellies, ham and sausages, canned foods and frozen foods.