Corn Starch
 

Corn starch is a hygroscopic white to yellowish powder. It is commonly used for cooking such as instant noodles, ham sausage and ice cream. Corn starch offers a variety of useages in various industries: starch sugar, amino acid, modified starch, beer and papermaking industries.

Execution standard:GB/T8885-2008

Item

Index

Physical index

Grade

Premium grade

First grade

Second grade

Colour and lustre

White maize

White and lustrous

White and lustrous

White

Yellow maize

White with a slight yellow shadow

White with a slight yellow shadow

White with yellow shadow

Flavour

No peculiar smell

No peculiar smell

No peculiar smell

Taste

Sand free teeth

Sand free teeth

Sand free teeth

Impurity

No foreign object

No foreign object

No foreign object

Physical and chemical indexes

Moisture,%

≤14.00

≤14.00

≤14.00

Acidity(Dry basis),T

≤1.50

≤1.80

≤2.00

Ash(Dry basis),%

≤0.10

≤0.15

≤0.18

Protein(Dry basis),%

≤0.35

≤0.45

≤0.60

Spot,piece/cm2

≤0.4

≤0.7

≤1.0

Fineness,%

≥99.5

≥99.0

≥98.5

Fat,%

≤0.10

≤0.15

≤0.20

whiteness,%

White maize

≥97.50

≥96.00

≥95.00

Yellow maize

≥88.0

≥87.0

≥85.0

Sulfur dioxide,mg/kg

≤30.00

≤30.00

≤30.00

Arsenic,mg/kg, As

≤0.50

≤0.50

≤0.50

Lead,mg/kg, Pb

≤1.00

≤1.00

≤1.00

Biological index

Transgenosis

The maximum allowable transgene content limit is 0.9%, and the reliability is 99%.

 

 
 
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