| ≥1 piece |
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
l Specific particle structure
l Specific pasting properties
l Better variability
l Totally Non-allergic: Low Antigenic Protein, Non-allergenic;
l Non-GM O protein
Suggested applications
l Household duster and clothes sizing agent
l Sauce and cooking thickener
l Paper and photographic paper coating
l Sugar-coated candy and tablets excipients
l As a fat substitute used in frozen desserts and frozen meals gravy
l Used in the production of various starch sugar
l Used in cosmetics
l 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.