Customization: | Available |
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CAS No.: | 68412-29-3 |
Formula: | Na |
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Introduction
The wheat starch is made from processed flour, by washing off the gluten, depositing liquid flour and filtering water, drying the wet flour and pulverizing it. Characteristics:White color, smooth surface and protein content not exceeding 0.5%. The wheat starch is mainly used as food products' thickening agent, gelling agent, blinding agent or stabilizing agent. In addition to direct use, the wheat starch is also an indispensable material for highstandard restaurants, hotels as well as home cooking and snacks. Besides, it is widely applied hh in the chemical industry and paper-making industry as well.
WHEAT STARCH IS MAINLY USED IN FOOD INDUSTRY TO ACT AS THICKENING AGENT, GELATINIZING AGENT, ADHESIVE OR STABILIZING AGENT. IT IS RAW MATERIAL FOR SHEET JELLY, SILK NOODLES, FRIED RICE NOODLES, QUICK-FROZEN DUMPLING, BISCUIT, INSTANT NOODLES, HAM SAUSAGE AND ICE CREAM. IT IS ALSO A SIGNIFICANT BASIC INDUSTRIAL RAW MATERIAL USED IN FIELDS LIKE STARCH SUGAR, AMINO ACID, ALCOHOL, ANTIBIOTICS, TEXTILE, FOOD AND MEDICINE ETC.
Items | Specifications |
Appearance | White or light yellow crystalline powder, soluble in boiled water |
Heavy metal | ≤ 20ppm |
Residue on ignition | ≤ 0.5% |
Loss on drying (%) | ≤ 12.0 |
PH | 5.0-8.0 |
Water solubility | ≥ 96% |
Microbial limit | Should meet the requirement |
SPECIFICATIONS:
APPEARANCE: White powder
ODOUR: GRAIN FRAGRANCE
MOISTURE: ≤14%
ASH(DRY BASE): ≤0.25%
PROTEN(DRY BASE): ≤0.30%
ACIDITY (DRY BASE): ≤20T
FAT (DRY BASE): ≤0.07%
VISCOSITY: ≥50.0 mpa.s
SPOT: ≤2.0/cm2
WHITENESS: ≥93.0%
FINENESS: ≥99.8%
SO2: ≤30mg/kg
ARSENIC: ≤0.5mg/kg
LEAD: ≤1.0mg/kg
COLIBACILLUS: ≤70 MPN/100g
TOTAL BACTERIAL COUNT: ≤100 CFU/g
Packing : IN 25kg/bag, Or Customized Package.
Storage : Stockpiled at the ventilated place, avoiding rain, moisture and insolation. Please handle with care to prevent bag damage, store away from toxic substances.
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