Thai Potato Starch For Food Additive

₹ 200 - ₹ 500 / Kilogram

MOQ20 Tons
CuisineThai
Purity100%
SpecialityHigh In Protein
FormPowder
Supply TypeManufacturer, Exporter, Supplier
Preferred Buyer Location All Countries Except India

Company Information

Member Since 2 Years
Nature of Business Exporter
Year of Establishment 2009

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Product Details
Company Details

SpecialityHigh In Protein
CuisineThai
FormPowder
Packaging TypePp Bag
Shelf Life2 Years
Packaging Size25 Kg
ColorWhite
ApplicationFood Additive
Purity100%

Potato starch has unique properties that makes it different from other commercial starches.
Potato starch consists of approximately 80 % amylopectin and 20 % amylose. The starch granules of potato starch are relatively large and oval-shaped. The starch molecules are different from other sources as the average molecular weight and the average chain length are relatively high. Next to that, the amylopectin contains small phosphate side groups. All these characteristics give potato starch its unique features and benefits.

Specification

	Moisture/（%）≤	20
Specification	Ash content(dry basis)/(%)≤	0.30
	Protein(dry basis)/(%)≤	0.10
	Spot/(piece/cm2)≤	3.0
	Fineness, passing rate of 150μm(100 mesh) sieve mass fraction/(%) ≥	99.9
	Whiteness, 457nm blue light reflectivity/(%) ≥	92.0
	Viscosity, 4% (dry matter meter) 700cmg/BU ≥	1300
	Conductivity/(μ s/cm) ≤	100
	pH	6.0-8.0
	Sulfur dioxide(ppm) ≤	30
	Total number of colonies/(CFU/g) ≤	10000
	Coliform group/(CFU/g）≤	1000
	Mold and yeast/(CFU/g）≤	1000
	Salmonella	Not detected
Application	FEATURES	BENEFITS & EXAMPLES
	High viscosity and water binding	Low use levels in various food and technical applications
	Excellent binding and adhesion properties	Very suitable for example for snacks, building and paper adhesives
	Low gelatinization temperature	Functional at low temperatures, easy to cook for instant soups & sauces, instant noodles
	Good clarity	Excellent shine through for clear soups, fruit fillings, confectionery
	Elastic gel building	Suitable texture for confectionery, cheese, noodles
	Low protein and fat content	Low taste profile, very pure starch
	Good film forming	Ideal for coating in food and technical applications such as French fry coating, paper, textile and glass fiber sizing