TAPIOCA STARCH

TAPIOCA STARCH

Parameter Specifications

Appearance: White to Off white powder

Odor & Taste: Neutral

Whiteness: 99%

Fiber Content: 0.30 max

Protein: 0.5% max

Moisture: 13.0% max

Ash: 0.20% max

Starch Content: 85.0% min

SO 2: 10ppm max

5.0 – 7.0

Gelatinization temperature: 62 and 65°C

Acid Insoluble (Sand and Silica): 0.10% Max

Clearness: Negligible dirt and Foreign Matter

Aerobic Plate Count: <500 cfu/g

Yeast&Mold: < 10 cfu/g

Coliforms Bacteria: 10/g max

Bacillus Cereus: 500/g max

E-Coli: Negative

Salmonella: Negative