| ≥1 piece |
1.high expansibility
2. high transparency
3.high viscosity and film ability
4.high paste stability
CERTIFICATE OF ANALYSIS
| Commodity Waxy Corn Starch | Test Standards GB8885-2008 | ||
| Batch No. DC2011.1.22 | Report Date 26/02/2011 | ||
| Specification | Standards | Test Result | |
| Appearance | White powder with luster | pass | |
| Taste | Have a special smell of corn starch | pass | |
| Moisture | ≤ 14.0% | 13.76% | |
| Particle size | ≥ 99.5% | 99.7 | |
| Speckle | ≤ 1.00/cm2 | 0.30/cm 2 | |
| Acidity ( dry basis ) | ≤ 1.80 | 0.70 | |
| Ash (dry basis) | ≤ 0.15(dry basis) | 0.13 | |
| Protein (dry basis) | ≤ 0.50(dry basis) | 0.23 | |
| Fat (dry basis) | ≤ 0.15(dry basis) | 0.13 | |
| PH | 5.6-8.2 | 6.2 | |
| Amylopectin | ≥ 90.0% | 93.9 | |
| Viscosity | ≥ 600mpa.s | 1700 | |
| Whiteness | ≥ 91.0% | 93.9 | |
| So 2 | ≤ 30 | 24 | |
The waxy corn is originated in China,then spreaded to the world. Compare with native corn starch,
waxy corn starch have the follow 4 advantages. 1.high expansibility, it is 2.5 times to native corn starch.
2. high transparency. 3.high viscosity and film ability. 4.the paste is stable. China have the advanced
cultivated technology and ground of waxy corn. So China have the absolutely advantage of waxy corn
starch both in quality and price. Usually the price of American waxy corn starch is about double to China.
| Product Type: Starch | Primary Ingredient: starch | Max. Moisture (%): 14% |
| Color: white | Form: Powder | Fineness (%): 95% |
| Certification: HACCP, ISO, KOSHER, QS | Packaging: Bag | Weight (kg): 25 |
| Shelf Life: 24 months | Model Number: waxy | type: waxy |