| ≥1 piece |
|
Name
|
Photo
|
Quotation FOB xingang
|
||
|
Potato Starch
|
USD/MT
|
|
||
|
Sensory indexes
|
Item
|
Index
|
||
|
Superior class
|
First class
|
qualified class
|
||
|
Color
|
Pure white
|
|||
|
Smell
|
no objectional odor
|
|||
|
Taste
|
No sand
|
|||
|
Impurity
|
No foreign substance
|
|||
|
Physiochemical index
|
moisture%
|
18.00-20.00
|
≤20.00
|
|
|
Ash content dry basis %≤
|
0.30
|
0.40
|
0.45
|
|
|
protein dry basis %≤
|
0.10
|
0.15
|
0.20
|
|
|
spot /c ≤
|
3.00
|
5.00
|
9.00
|
|
|
fineness 150um(100mesh)passing rate % w/w ≥
|
99.90
|
99.50
|
99.00
|
|
|
Whiteness 457nmblue light reflexs rate %≥
|
92.0
|
90.0
|
88.0
|
|
|
viscosity 4% dry matter count 700cmg,BU≥
|
1300
|
1100
|
900
|
|
|
conductivity us≤
|
100
|
150
|
200
|
|
|
PH Value
|
6.0-8.0
|
|||
|
Health indicators
|
Sulfur dioxide mg/kg≤
|
10
|
15
|
20
|
|
arsenic(As) mg/kg≤
|
0.30
|
|||
|
Pb Pb mg/kg≤
|
0.50
|
|||
|
aerobic bacterial count cfu/g≤
|
5000
|
10000
|
||
|
Mold and yeast count cfu/g≤
|
500
|
1000
|
||
|
coliformsMPN/100g≤
|
30
|
70
|
||