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Pregelatinized Maize Starch – Food Grade

Applications of Pregelatinized Maize Starch –Pharma Grade

Pregelatinised Starch Food Grade is a cold water swelling starch and has a moderate solubility and viscosity without the need for cooking or high temperatures, which means that the food manufacture does not need to precook the starch. Pregelatinised Starch Food Grade has been chemically or mechanically processed to rupture all or part of the granules in the presence of water and subsequently dried and modified to render them compressible and flow able in character. The pre – gelatinization process provides the ability to form cold gel for native and or modified starches. For the categories of beverages, mats, convenience, dairy products and bakery, pre-gelatinized starches have their functionalities described below.

Functionality
Beverages

Provide consistency to final products in processed that waive cooking and are resistant to processes with heating. Certain starches still have good stability for products that are stored at low temperatures.

Meats:

Provide the final product with body without the need for cooking.

Convenience:

Provide the final products with body and consistency in processes that waive cooking. Certain starches are resistant to processes with heating and have good stability for products that are stored at low temperatures.

Dairy:

Provide the final products with body and consistency in processes that waive cooking. Certain starches are resistant to processes with heating.

Bakery

Provide consistency to final products in processes that waive cooking and are resistant to processes with heating. Certain starches still have good stability for products that are stored at low temperatures.

Mode of packing: 25 kgs net packed in printed HDPE woven bags with Liner.

Product Packing





Specifications of Pregelitinized Maize Starch – Food Grade
S.No CHARACTERISTICS SPECIFICATIONS
1. Moisture Percent by weight (Max.) 10.0 %
2. Sulphated Ash (on dry basis) percent by weight (Max.) 0.5%
3. Ph  of 10% solution 5.0 to 7.0
4. Iron ppm (Max.) 20
5. Oxidizing substances Absent
6. Sulphur Dioxide ppm (Max.) 80
7. Cold water soluble, percent by mass (on dry basis) 10 to 20
8. Viscosity of 5% paste on R V Type Brookefield Viscometer at 500c -
9. Microbiological Analysis  
A Total Bacterial Count CFU/gm. (Max.) N.A
B Total Fungal Count CFU/gm. (Max.) N.A
10 Specific Organisms  
i E.Coli N.A
ii Salmonellae N.A