Product description

Made from non-GMO local potatoes with >=16 % native starch, processed by purely physical methods to preserve natural functionality.

* Amylopectin around 80 %, Amylose around 20 %

* Protein residue <= 0.1 %

* Fully complies with GB/T 8884-2017 “Edible Potato Starch” standard and meets international Food-Grade requirements.

Key Features

1. High viscosity

  * Gelatinization temperature range 58-65 °C; and the viscosity can reach over 2000BU. It is suitable for scenarios with high thickening requirements such as meat products and instant noodles.

2. High transparency

  * The transparency of the solution is >=90%, which can enhance the appearance quality of dairy products and candies.

3. Superior water-holding property

  * Its water absorption capacity can reach 398 to 598 times its own weight, effectively extending the shelf life of baked goods.

Applications

Food industry

* Meat & poultry: As an adhesive and water-retaining agent, it enhances the elasticity and tenderness of sausages and hams, and reduces the amount of starch used.

* Bakery: Adjust the toughness of the dough, delay aging and improve softness.

* Dairy products: Enhance the viscosity and stability of yogurt and pudding.

Other industrial Uses

* Textile printing and dyeing: It is used for sizing fabrics to improve the uniformity of dyeing.

* Paper making industry: Improve the surface strength of paper and reduce the amount of sizing agent used.

Packaging & Logistics

* Standard pack: 25 kg multi-wall paper bag with food-grade PE liner; 1 000 kg FIBC (big-bag) on request.

* Shelf life: 24 months when stored in a clean, dry warehouse (<=25 °C, RH <=65 %).

* Transport: protect from odours, moisture, and aggressive chemicals; use closed trucks or containers.