Complaint
| Items | Test results | Unit | |
| Sense | color | white | |
| Smell | neutral | ||
| Taste | neutral | ||
| impurity | neutral | ||
| Physical | Moisture content | 18.2 | ( %) |
| Chemical | Ph | 6.4 | ppm |
| Speck | 0.0 | (no./cm) | |
| Protein | 0.06 | (%) | |
| Conductivity rate | 43 | (Ms/cm) | |
| whiteness | 92.2 | (%) | |
| Ash content | 0.13 | (%) | |
| Sieve | 99.6 | (%) | |
| Peak viscosity | 1260 | (at 4% dry,700cmg/BU) | |
| Hygiene | SO2 | 0 | (mg/kg) |
| Arsenic | 0 | (mg/kg) | |
| Lead | 0.05 | (mg/kg) | |
| Total aerobic mes.count | 2600 | (CFU/g) | |
| Yeasts& Moulds | 10 | (CFU/g) | |
| Expiry | Mfing Date +36Months | ||
| Packaging | Paper Plastic Bag | ||
1. For Candy In candy, potato starch is mainly used as a filler and participates in the formation of sugar body structure |
| 2. For Pasta Potato starch has low protein content, white color, and natural phosphorescence, which can effectively improve the color of dough. It has the characteristics of high viscosity, good elasticity and strong aging resistance, which can significantly improve the rehydration, tendon toughness and rheological properties of noodles. |
| 3. For Meat products In the production of meat products, the transparency of potato starch after gelatinization is very high, which makes the meat color of the product bright and pleasing to the eye, which can prevent the color change of the product and reduce the use of nitrite and pigment |
