Starch Ingredients of Confetionary Products

Composition on Dry Matter:

   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:

   Color:                                     White with crystal gloss

   Texture:                                 Powder

   Taste and Odor:                    Bland, No Granule

   Particle Size:                         100 Mesh

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

 Applications:

Vermicelli

Bean Jelly

Meat Products

Confectionary Products

Noodles

Extruded Snacks

Thickening

Oriental Pea Starch is a necessary ingredient for Longkou 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.

Cetifications:

Our products have passed several certifications. Such as QS Quality Safty Food Manufacturering Permit, CIQ  registered, ISO 9001:2008, HACP, FDA registered, KOSHER and HALAL.

Shelf Life: 2 Years

Packaging:

Multi-layer plastic-paper compound bag with food grade PE inner bag. 25KG NET

Shipping:

Within 2 weeks