The Total Plate Count (TPC) in Starch

The total plate count (TPC) is a microbiological test used to determine the number of viable microorganisms present in a sample, including bacteria, yeasts, and molds. In the context of starch, TPC is used to assess the microbiological quality and safety of the starch product. The maximum acceptable TPC in starch may vary depending on […]

Navigating the Realm of Slurry Residue in Starch

In the intricate world of starch production, slurry residue emerges as a noteworthy byproduct, embodying the solid remnants left behind once a starch slurry undergoes the intricate process of extraction and separation from its liquid counterparts. The Starch Production Odyssey The journey begins with the raw materials – be it tapioca, corn, or potatoes. These […]

Sulfur Dioxide (SO2) in Starch

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 […]

The Fineness of Starch

The fineness of starch refers to the particle size distribution of the starch granules. It is an important property of starch that can affect its functional properties, such as its viscosity, gelatinization, and solubility. The particle size distribution of starch can be measured using various methods, such as laser diffraction, microscopy, or sieving. The fineness […]

The Viscosity of Starch

Viscosity refers to the thickness or resistance to flow of a liquid or semi-solid substance like starch. The viscosity of starch is an important characteristic that can impact its functionality and performance in various applications. The viscosity of starch can be influenced by various factors, including the type of starch, its concentration, temperature, and pH. […]