Waxy Corn Starch (Unmodified)
Waxy Corn Starch consists of very little amylose and mostly amylopectin that had a shorter average branch chain length than normal corn amylopectin, is used in food applications for bakery filling, batter & breading, cheese sauces, gravies & sauces.
Product Specification:-
Color White to off White (>93)
Form Fine Powder
pH 5.0 – 7.0
Moisture 9.0 - 13.0%
Ash 0.5% max.
Granulation U.S. 100 mesh 2.0 max.
Sulfur Dioxide <10 ppm
Microbiology
TPC 10,000 max. (cfu/g)
Yeast 500 max. (cfu/g)
Mold 500 max. (cfu/g)
Color White to off White (>93)
Form Fine Powder
pH 5.0 – 7.0
Moisture 9.0 - 13.0%
Ash 0.5% max.
Granulation U.S. 100 mesh 2.0 max.
Sulfur Dioxide <10 ppm
Microbiology
TPC 10,000 max. (cfu/g)
Yeast 500 max. (cfu/g)
Mold 500 max. (cfu/g)