Acetylated Distarch Starch 
- The cross-linked starch through the process of acetyl formation of more stable,this product is also known as dual-modified starches, and it shows at the same timethe characteristics and functions of acetylated starch and phosphate chemical.
- Acetylated Distarch phosphte create remarkable stability of freeze-thaw, bettertransparency and high heat resistance, increased durability in acid and strong whenshaken.
- Very effective when used in the food processing sector as popular as: yogurt,chili sauce, tomato sauce, soups, cakes, jellies, sauces,, Puding cake, ham,sausages, canned food andfrozn food
Packing: 25/50kgs with PP/PE or multiwall paper bag. 500/850/1000kgs...with jumbo bag.
|
No.
|
Quality Indicator
|
Acetylated Distarch Phosphate
|
|
1
|
Appearance
|
Fine white powder
|
|
2
|
Starch content (%)
|
85% Min
|
|
3
|
Humidity (%)
|
14% Max
|
|
4
|
Viscosity (BU)
|
300 ~ 750BU (6% ds, Brabender)
|
|
5
|
Replacement level ( DS)
|
0.020 ~ 0.060 (At the request of customer ).
|
|
6
|
PH
|
4.5 ~ 7.0
|
|
7
|
SO2 ( ppm)
|
30ppm Max
|
|
8
|
Whiteness (%)
|
90% Min (Kett whiteness meter )
|
|
9
|
Tạp chất (%)
|
0.10% Max
|
|
10
|
Packaging
|
25kg
|
|
11
|
Expiry
|
24 Months
|
|
12
|
Storage
|
Stored in a cool and dry place
|
|
No.
|
Quality Indicator
|
Acetylated Distarch Phosphate
|
|
1
|
Appearance
|
Fine white powder
|
|
2
|
Starch content (%)
|
85% Min
|
|
3
|
Humidity (%)
|
14% Max
|
|
4
|
Viscosity (BU)
|
300 ~ 750BU (6% ds, Brabender)
|
|
5
|
Replacement level ( DS)
|
0.020 ~ 0.060 (At the request of customer ).
|
|
6
|
PH
|
4.5 ~ 7.0
|
|
7
|
SO2 ( ppm)
|
30ppm Max
|
|
8
|
Whiteness (%)
|
90% Min (Kett whiteness meter )
|
|
9
|
Tạp chất (%)
|
0.10% Max
|
|
10
|
Packaging
|
25kg
|
|
11
|
Expiry
|
24 Months
|
|
12
|
Storage
|
Stored in a cool and dry place
|
