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Pea starch contains eight kinds of amino acids necessary
Introduction
Pea Starch is produced by selecting top quality and none GMO beans as materials and adopting biological technology combined with modern advanced technologies of centrifugation and cyclone. It is the top product of various kinds of starch because of its physical and chemical indexes including good whiteness, good transparency, low protein, good flexibility and good film-forming property.
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Applications
Vermicelli,Bean Jelly,Meat Products,Confectionary Products,Noodles,Extruded Snacks,Thickening.
Pea Starch is a necessary ingredient for Vermicelli production, also the best ingredient in bean jelly making. Aside from that, its excellent gelling properties allow it to be used at a 20-30% lower usage level offering economic advantage to meat and confectionary.
Product specification
Starch Content |
?≥ 96% |
Moisture |
≤ 18% |
Ash |
≤ 0.5% |
Protein (N x 6.25) |
≤ 0.5% |
Fats |
?≤ 0.5% |
pH |
5.0 - 8.0 |
Whiteness |
?≥ 90.0 |
Sulfur Dioxide Residue |
≤ 30 mg/kg |
Arsenic |
≤ 0.3 mg/kg |
Lead |
≤ 0.5 mg/kg |
Physical Data: |
Physical Data: |
Color |
White with crystal gloss |
Texture |
Powder |
Taste and Odor |
land, No Granule |
Particle Size |
100 Mesh |
Microbiology |
Microbiology: |
Total Plate Counts |
≤ 10,000 cfu/g |
Total Coliforms |
≤ 30 MPN/100g |
Yeasts |
≤ 50 cfu/g?? |
Molds |
≤ 50 cfu/g |
Pathogenic Bacteria |
Not Detected |