Native corn starch is characterised by stable chemical parameters and high microbiological quality.
| Parameter |
Value |
| Appearance |
Fine powder, white to light yellow |
| Taste and smell |
Odourless, characteristic taste |
| Moisture content |
max 20% |
| Total protein |
max 0.4% |
| Ash |
max 0.5% |
| Free SO₂ |
max 10 ppm |
| pH (20% suspension) |
4.5 – 8 |
| Total number of microorganisms |
max 10,000 cfu/g |
| Moulds |
max 500 cfu/g |
| Yeast |
max 500 cfu/g |
| Salmonella |
Absent in 25 g |
| E. coli |
Absent in 25 g |
Reviews
There are no reviews yet.