| ≥1 piece |
TapioPRO Jasmine Acetylated Starch is produced modification of water suspension of high quality native Tapioca starch.
TapioPRO ™ Jasmine ® Acetylated Starch is produced by means of modification of water suspension of high quality native tapioca starch. Reagents and technological way of processing the starch are chosen in such a way that they prevent grains damage and hydrolysis of polysaccharidic chains in the treatment process. As a result, the produced starch has high degree of substitution that, in combination with crossed "linking", allows bearing of low pH level, high temperature and mechanical effect. The starch paste has high transparency, low pH level resistance, high temperature resistance and intensive processing. That's why our TapioPRO Jasmine Acetylated Starch is suitable for preparation of different kinds of products.
TapioPRO Jasmine Acetylated Starch is widely used as a bounding agent (gelling material) in food industry, for example: in production of ketchups, sauces, mayonnaises, semi-finished products, horticultural preserved products, marmalades, jams, spices, different products made of fruits and ice-cream. As a rule, the starch is used in production of mayonnaises, sauces and ketchups, since amyl acetate of hot swelling ability produced from Potato Starch favourably stands out of grain starches, due to neutral taste and the paste of high viscosity level. Technology of cross linking developed by us gives the starch a property to resist heat treatment at low pH values. Controlling the level of substitution and cross linkage we produce starches the maximum viscosity of which is achieved at different temperatures of heating - sterilization.
Our acetylated tapioca "cross-linked" starch. It is produced in two kinds: distarch phosphates (E1414) and distarch adipate (E1422). It's allowed for application in food production and suitable for use in ketchups, soups, sauces and mayonnaises. Appearance: white powder with slight odour of vinegar.
| Title | Unit | TPR-HAS-302 | |
|---|---|---|---|
| Appearance | | White Crystalline Powder | |
| Whiteness test with KETT C100 | % | 90% min | |
| Moisture | % | 11.0% - 14.0% | |
| pH 3% Sol pH-Meter | | 4.5 - 7.0 | |
| Ash | % | 0.5% max | |
| Speck Count | | 10 max | |
| Mesh size pass through 100 mesh | % | 85% min | |
| Peak Viscosity 6% dry base | BU | 750 BU min | |
| Residues | % | 0.2% max | |
| Degree of Substitution | % | 0.011 - 0.015 | |
| Total Plate Count | cfu/gm | 10,000 cfu/gm max | |
| Yeast and Mold | cfu/gm | 100 cfu/gm max | |
| E.Coli | MPN/gm | 3 MPN/gm max | |
| Smell | | Neutral | |
Identity
CN Code: 3505.10.50
| Product Type: Starch | Primary Ingredient: Acetylated Starch | Max. Moisture (%): 14.0 |
| Color: White Crystalline Powder | Form: Powder | Certification: GMP, HACCP, ISO |
| Packaging: Bag, Bulk | Place of Origin: Thailand | Brand Name: TapioPRO Jasmine |
| Model Number: TPR-HAS-302 | Appearance: White Crystalline Powder | Whiteness (test with KETT C100): 90% min |
| Moisture: 11.0% - 14.0% | pH 3% (Sol pH-Meter): 6.0 +/- 1.04.5 - 7.0 | Ash: 0.5% max |
| Mesh size pass through 100 mesh: 85% min | Viscosity 6% dry base: 750 BU min | Residues: 0.2% max |
| Degree of Substitution: 0.011% - 0.015% | Total Plate Count: 10,000 cfu/gm max |