The SO2 content in starch can vary depending on the specific product and the processing methods used. In general, the SO2 content in natural starches is typically low, as sulfur dioxide is not used as a processing aid or preservative during their production. However, some modified starches or other starch products may contain added sulfur dioxide as a preservative or processing aid, and their SO2 content may be higher.
The maximum allowable limit for SO2 in starch varies depending on the country and the intended use of the product. For example, the European Union sets a maximum limit of 100 ppm for SO2 in starch, while the United States FDA has established a maximum limit of 50 ppm for most food products, including starch.
If you need specific information on the SO2 content in a particular starch product, it is best to check the product label or contact the manufacturer for more detailed information.
Ppm
PPM stands for “parts per million” and is a unit of measurement used to express the concentration of a substance in a solution. It is used to represent very small amounts of a substance in a larger volume or mass.
PPM is calculated by taking the weight or volume of the substance being measured and dividing it by the total weight or volume of the solution, and then multiplying the result by one million. This gives the concentration of the substance in parts per million.
The ppm of SO2 in starch can vary depending on the specific product and the processing methods used. As mentioned earlier, the maximum allowable limit for SO2 in starch varies depending on the country and the intended use of the product.
Effect
Sulfur dioxide (SO2) is commonly used as a preservative in food processing and can also be used during the manufacturing of some types of starch products. However, excess SO2 content in starch can have negative effects on the product.
High levels of SO2 in starch can lead to off-flavors and undesirable odors in the finished product. In addition, SO2 can react with other compounds in the starch, leading to changes in the starch’s functional properties such as viscosity and gel strength. This can result in reduced product quality and performance.
Therefore, it is important to monitor the SO2 content in starch and ensure that it is within acceptable limits to avoid negative effects on the product.