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kosher food rice starch,China Ruishida price supplier

kosher food rice starch
min.order / fob price
≥1 piece
OriginYunnan, China
Production Capacity1000
CategoryFunctional Foods
Update Time2012-04-18
company profile
Puer Yongji Biological Technique Co,Ltd
China
Contact: Ms.Angel Wang
Tel: 86-871-4634112
Number of Employees: 50 ~ 100
Business Type:
product details
Model No:YJ-Str
Standard:ISO, KOSHER, HACCP
Origin:Yunnan, China
Brand:Ruishida

 

Rice starch, food grade

Description

YJ-Sta rch  is a rice starch manufactured from polished broken rice from a specific variety, obtained by wet milling, sieving, enzymolysis, separation, concentration and drying. The process is executed in the best hygienic conditions without using    irradiation and respecting Good Manufacturing Practice.  The product has to be free of foreign odours and flavours and noticeable mould growth and insect infestation. The deliveries shall be executed in the best conditions to preserve the high quality standards.

C haracter istics 

Specific particle structure

Specific pasting properties

Better variability

Totally Non-allergic: Low Antigenic Protein, Non-allergenic;

Non-GM O  protein

Suggested applications

Household duster and clothes sizing agent

Sauce and cooking thickener

Paper and photographic paper coating

Sugar-coated candy and tablets excipients

As a fat substitute used in frozen desserts and frozen meals gravy

Used in the production of various starch sugar

Used in cosmetics

Can be made into various types of modified starch

Storage precautions

  Product has to be stored in its unopened original packaging in a dry place, free   from odours (solvents, combustibles, flavours, ...), insects and rodents. Under   these conditions the product can be stored for  2  years.

Packaging 20 kg  /bag inside plastic lining with outside multiple kraft paper bag .

Figure1    SEM PhotograPh of YJ-Starch

Middle Diameter :   5.43μm

Specific Surface Area :    788.88m 2 /kg

Figure 2   Size Distribution Curve of YJ-Sta

item

min

max

unit

method

Colour and  l ustre

white

Q/PYJ 0001 S--2010

Odour and  F lavour

neutral

Taste

neutral

Discoloured  P articles

3

e/cm 2

Appearance

fine powder

     L ead

/kg

0.4

mg/kg

    A rsenic

0.5

mg/kg

    S ulfur  D ioxide

negative

mg/kg

     B enzoyl  P eroxide

negative

mg/kg

      M elamine

negative

mg/kg

  T otal  B acterial  C ount

10000

cfu/g

  coli group

3.0

MPN/g

   M ycete

50

cfu/g

P athogenic  B acteria

negative

   ----

Physico-chemical measurements

min

max

unit

method

Moisture content

14

%

GB/T 5009.3

Ash(dry basis)

0.3

%/ds

GB/T 5009.4

Protein(dry basis N * 5.95)

0.5

%/ds

GB/T 5009.5

Viscosity

700

cmg/BU

Starch

97

%/ds

Q/PYJ 0001 S--2010

pH (10% solution)

6

7.5

GB/T 22427.9

Sieving<150μm

99.5

%

GB/T 22427.5

Fat

0.3

%

Microbiological measurements

(YJ-Starch )

max

unit

method

Total count

10.000

cfu/g

GB/T 4789.2

Coliforms

30

MPN/100g

GB/T 4789.3

Moulds

100

n/g

GB/T 4789.15

Salmonella

absent

cfu/25g

GB/T 4789.4

Contaminants

max

unit

method

Aflatoxin B1 

absent

μg/kg

GB/T 5009.22

Heavy metals

Lead

0.6

mg/kg

GB/T 5009.12

mercury

absent

mg/kg

GB/ T 5009.13

Arsenic

absent

mg/kg

GB/ T 5009.11

Cadmium

0.9

mg/kg

GB/ T 5009.2003

Rheological measurements

(YJ-Sta )  

Spec/mon

min

max

unit

method

Brabender Starting Gel Point 6%

Spec

74.8

90.8

°C

Q/PYJ 0001 S--2010

Brabender Peak Visc 6%, neutral

Spec

463

742

BU

Brabender End Visc 6%, neutral

Spec

463

984

BU

Brabender curve pH neutral

                                                   

Rheological measurements

(YJ-Sta )

Spec/mon

min

max

unit

method

Brabender Starting Gel Point 6%

Spec

66.4

91.2

°C

Q/PYJ 0001 S--2010

Brabender Peak Visc 6%, neutral

Spec

451

771

BU

Brabender End Visc 6%, neutral

Spec

451

775

BU

Brabender curve pH neutral

Rheological measurements

(YJ-Sta )

Spec/mon

min

max

unit

method

Brabender Starting Gel Point 6%

Spec

63.7

70.2

°C

Q/PYJ 0001 S--2010

Brabender Peak Visc 6%, neutral

Spec

421

1237

BU

Brabender End Visc 6%, neutral

Spec

421

476

BU

Brabender curve pH neutral

Physico-chemical measurements

(YJ-Sta-P)

min

max

unit

method

Moisture content

8

%

GB/T5009.3

Ash

0.5

%

GB/T5009.4

Brabender visc ( 5g/100g , 25℃/BU )

200

BU

GB/T14490

pH (10% solution)

5

8

GB/T97224

Whiteness ( 440nm,luminous reflectance )

80

GB/T 12097

Sieving<150μm

99.5

%

GB/T 12096

Starch pasting    

80

HGT 3922-2007

Technical Support    :  Jiangnan University ,  

The School of Food Science and Technology of  Jiangnan University  is the most authoritative scientific research institution of Chinese food industries and there is also the only state-level laboratory of China’s Food Science where International Forum on Cereal Science was held in 2006.

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