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Description
POTATO STARCH SPECIFICATIONS:
| Parameter | Specifications |
|---|---|
| Odour | Typical of potato starch, free from foreign odour |
| Taste | Typical of potato starch, free from foreign taste |
| Colour | Pure white, no darker than standard I |
| Colour in CIE, L system | Not less than 93 |
| Moisture | Not more than 20% |
| pH | 5,5-7,5 |
| GMO | The product is not genetically modified, and has not been produced from genetically modified raw materials |
| Allergens | Product is free from allergens |
| Pesticides | There is no residue of the tested active substances of plant protection higher than acceptable |
APPLICATIONS:
- Potato starch mixed with cold water gives a suspension – does not dissolve in it. However, when heated to a predetermined temperature forms pastes with a very high viscosity and high transparency. Natural starch is widely used as a thickener, binder, anticaking and improving texture agent.
- It is used in the food, chemical, paper and textile industries, to starch of clothes in households, for baking cakes, to thicken soups and sauces, desserts, puddings and fruit jellies etc., as well as for technical purposes in various industries. It also can be used as a natural talc and bath additive for allergy sufferers and component powders for children.
Starch is a carbohydrate consisting of a large number of glucose units joined together by glycoside bonds. This polysaccharide is produced by all green plants as an energy store. It is the most important carbohydrate in the human diet. Starch occurs in nature in many ways. It is contained in such staple foods as potatoes, wheat, maize (corn), rice, and cassava. Potato Starch is one starch derived from potatoes in the process of mechanical separation of starch grains from other parts of potato, washing out, purification, drying and sieving. This starch is intended both to food and technical applications.
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