Native Potato Starch Dealers in Erode

POTATO STARCH Description A flour-like, gluten free substance produced only from the starch of the potato. It is a very fine powder and can be used with other types of flour for baking. It can also be used as a thickening agent. Product Specification Parameter Value pH, 10 % solution ,w/v 5 to 7 Viscosity of 3% solution in Brookfield viscometer @ 800c 200to 1000 CPs Spindle No. 2, RPM: 100 Moisture content, % w/w 16% max Ash content, % w/w 0.50% max Starch, % w/w on DB Min 95 Features - Neutral taste good clarity and transparency, - High binding strength, long texture - A low gelatinisation temperature (approx 60 °C) and high swelling power. - Water binder, Thickener, Anti caking ingredient. - Bulking ingredient, gluing agent Application - Meat industry, Bakeries, Confectionery, Dry blends. - Bread, Pastry, Specialty Sausages. - Soups, Various Potato Dishes, Dry Soup Mixes. - Fresh dairy spreads Fresh dairy desserts and ice cream. - Cured meats and poultry, Pastry and Snacks.

• Apperance: White to Off Color fine Free Flowing Powder
• Solublity: Insoluble in Cold Water & in Alcohol
• Ph 10% Solution (w/v): 5 to 7.5
• Viscosity of 3% solution in Brookfield viscometer LVDV II+PRO Model (Temp: 800c, Spindle No:3, RPM :: 800-1200 cPs
• Moisture Content %w/w: Max 18 %
• Ash Content (w/w) On Db: Max 0.50 %
• Bulk Density, (gm/ml): 0.5 to 1.0
• Sieve Retention (100 Mesh): Max 1%
• Starch, % W/w On Db: Min 95
• Free Acidity, (ml of 0.1N NaOH/100): Max 40.00

native potato starch

Native Starch, Starch Powder, Corn Starch, instant mix, instant halwa mix