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 that is typically extracted from plant sources such as cassava, corn, wheat, and potatoes. However, the natural color of starch can vary depending on the source and processing conditions used. For example, some types of starch may have a yellowish or grayish tint, which can affect their suitability for certain applications.
To improve the whiteness of starch, various processes can be used, such as bleaching or purification methods. These processes can remove impurities and improve the brightness and clarity of the starch powder. In addition, some types of starch are naturally more white than others, such as tapioca starch or waxy maize starch.
The whiteness of starch can be measured using various methods, such as spectrophotometry or colorimetry. The whiteness index (WI) is a common measure of starch whiteness, which is expressed as a percentage relative to a standard reference material. In general, a higher whiteness index indicates a brighter and more visually appealing starch product.
There are no specific regulations or standards on the whiteness of starch. However, in many industries such as food, pharmaceuticals, and paper, a high degree of whiteness is desirable for starch products.
To ensure that starch products meet the required specifications and quality standards for the intended use, many manufacturers and suppliers of starch specify a minimum level of whiteness for their products. The whiteness specification may depend on the intended application of the starch and the customer’s requirements.
Tapioca starch is generally considered to be one of the whitest and brightest types of starch. This is due to the fact that tapioca starch is derived from the cassava plant, which has a naturally white color. In addition, the processing methods used to extract tapioca starch typically involve a high degree of purification and refining, which can further improve the whiteness of the final product.
The whiteness of tapioca starch can be measured using various methods, such as spectrophotometry or colorimetry. The whiteness index (WI) is a common measure of starch whiteness, which is expressed as a percentage relative to a standard reference material. Tapioca starch typically has a high whiteness index, ranging from 90 to 95 or higher, depending on the specific processing conditions and the measuring method used.
The high degree of whiteness of tapioca starch makes it a preferred choice in many applications, such as in the food industry for products such as baked goods, snacks, and noodles, as well as in the paper and textile industries.