rice starch

Rice starch has by far the smallest particle size and the most angular of all natural starch. Specifications

food grade rice starch 1.GMO-free food grade starch 2.KOSHER, HACCP,food grade rice starch 3.Gluten-free rice starch

Specifications

food grade rice starch 1.GMO-free food grade starch 2.KOSHER, HACCP,food grade rice starch 3.Gluten-free rice starch

food grade rice starch

1.GMO-free food grade starch2.KOSHER, HACCP,food grade rice starch3.Gluten-free food grade rice starch 

K-Starch  Native  Rice starch, food grade

Description

KStarch is a rice starch manufactured from polished broken rice from a specific variety, obtained by wet milling, sieving, enzymolysis, separation, concentration and drying. The process is executed in the best hygienic conditions without using  irradiation and respecting Good Manufacturing Practice. The product has to be free of foreign odours and flavours and noticeable mould growth and insect infestation. The deliveries shall be executed in the best conditions to preserve the high quality standards.

Characteristics 

l Specific particle structure

l Specific pasting properties

l Better variability starch

l Totally Non-allergic: Low Antigenic Protein, Non-allergenic;

l Non-GMO protein

Storage precautions

 Product has to be stored in its unopened original packaging in a dry place, free from odours (solvents, combustibles, flavours, ...), insects and rodents. Under these conditions the product can be stored for 2 years.

Packaging: 20 kg /bag inside plastic lining with outside multiple kraft paper bag.

item	min		max	unit	method
Colour and Lustre	white				Q/PYJ 0001 S--2010
Odour and Flavour	neutral
Taste	neutral
Discoloured Particles			3	e/cm2
Appearance	fine powder
Lead	/kg		0.4	mg/kg
Arsenic			0.5	mg/kg
Sulfur Dioxide	negative			mg/kg
Benzoyl Peroxide	negative			mg/kg
Melamine	negative			mg/kg
Total Bacterial Count		10000		cfu/g
coli group		3.0		MPN/g
Mycete		50		cfu/g
Pathogenic Bacteria	negative			----

Physico-chemical measurements	min	max	unit	method
Moisture content		14	%	GB/T 5009.3
Ash(dry basis)		0.3	%/ds	GB/T 5009.4
Protein(dry basis N * 5.95)		0.5	%/ds	GB/T 5009.5
Viscosity	700			cmg/BU
Starch	97		%/ds	Q/PYJ 0001 S--2010
pH (10% solution)	6	7.5		GB/T 22427.9
Sieving<150μm	99.5		%	GB/T 22427.5
Fat		0.3	%

Microbiological measurements (K-Starch )	max	unit	method
Total count	10.000	cfu/g	GB/T 4789.2
Coliforms	30	MPN/100g	GB/T 4789.3
Moulds	100	n/g	GB/T 4789.15
Salmonella	absent	cfu/25g	GB/T 4789.4

rice starch