| Personalización: | Disponible |
|---|---|
| Proceso de dar un título: | ISO, FDA, HACCP, kosher |
| Método de ensayo: | HPLC, UV |
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Proveedores con licencias comerciales verificadas
Proveedor Auditado Auditado por una agencia de inspección externa independiente
Specifications
Pea Starch With High Toughness
Vermicelli production
Starch(dry): 96 Above
Good brightness and whiteness
Pea Starch With High Toughness
Pea starch is made by high quality non-GMO pea. Using the most advanced foreign close loop flowing technologh, through teh processed of isolation, rinse, vacuum dehydration and drying. High % of Amylose, eccellent whiteness, good brightness, strong elasticity, high toughness and high viscosity.
| COA | |
| ITEMS | TEST RESULTS |
| Starch Content | ≥ 96% |
| Moisture | ≤ 18% |
| Ash | ≤ 0.5% |
| Protein (N x 6.25) | ≤ 0.5% |
| Fats | ≤ 0.5% |
| pH | 5.0 - 8.0 |
| Whiteness | ≥ 90.0 |
| Sulfur Dioxide Residue | ≤ 30 mg/kg |
| Arsenic | ≤ 0.3 mg/kg |
| Lead | ≤ 0.5 mg/kg |
| Physical Data: | Physical Data: |
| Color | White with crystal gloss |
| Texture | Powder |
| Taste and Odor | land, No Granule |
| Particle Size | 100 Mesh |
| Microbiology | Microbiology: |
| Total Plate Counts | ≤ 10,000 cfu/g |
| Total Coliforms | ≤ 30 MPN/100g |
| Yeasts | ≤ 50 cfu/g |
| Molds | ≤ 50 cfu/g |
| Pathogenic Bacteria | Not Detected |
Applications:
Vermicelli,Bean Jelly,Meat Products,Confectionary Products,Noodles,Extruded Snacks,Thickening.
Pea Starch is a necessary ingredient for Vermicelli production, also the best ingredient in bean jelly making. Aside from that, its excellent gelling properties allow it to be used at a 20-30% lower usage level offering economic advantage to meat and confectionary.
