Arsenic (As2O3) can also be present in starch due to contamination from the environment or during processing. Arsenic is a toxic heavy metal that can be harmful to human health if consumed in high amounts over a long period of time. Therefore, it is important to monitor the levels of arsenic in starch to ensure […]

Heavy metals such as lead (Pb) can be present in starch due to contamination during production or processing. These metals can be harmful to human health if they are present in high concentrations. Therefore, it is important to monitor the levels of heavy metals in starch to ensure that they are within safe limits. Regulatory […]

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 […]

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 […]

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 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 whiteness of starch refers to the degree of brightness and clarity of the starch powder. It is an important quality parameter for many applications of starch, especially in the food industry, where a high degree of whiteness is desirable for products such as confectionery, baked goods, and dairy products. Starch is a natural product […]

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. […]

The pH value of starch can vary depending on the plant source, processing method, and any additives used in the production process. However, in general, the pH of starch is typically neutral or slightly acidic, with a range of around 5.0 to 7.0. The pH of starch is important in various applications, such as in […]

The ash content in starch refers to the inorganic mineral content, which is left after complete combustion of the organic material. The ash content in starch can vary depending on factors such as the plant source, processing method, and the specific type of starch. Here are some examples of typical ash content in different types […]