Potato Starch

Product Specification – STARCH

1. Product Description Starch is a naturally occurring carbohydrate polymer composed of amylose and amylopectin, extracted from a variety of plant sources such as corn, potato, tapioca, wheat, and rice. It appears as a fine, white powder and is widely used for its thickening, binding, and texturizing properties.

2. Common Sources

• Corn (Maize Starch)
• Potato Starch
• Tapioca Starch
• Wheat Starch
• Rice Starch

3. Physical & Chemical Properties

Property Specification Range

• Appearance White to off-white fine powder
• Odor Odorless or mildly characteristic
• Taste Neutral
• Moisture Content Max. 13–14%
• pH (10% solution) 4.5–7.0
• Ash Content Max. 0.2–0.5%
• Protein Content Max. 0.4% (varies by source)
• Whiteness (Reflectance) Min. 90%
• Viscosity High (source-specific)
• Solubility in Cold Water Insoluble
• Gelatinization Temperature 60–80°C (varies by type)

4. Microbiological Standards (Food Grade)

Parameter Limit

• Total Plate Count <1,000 CFU/g
• Yeasts & Molds <100 CFU/g
• Coliforms Absent or <10 CFU/g
• E. coli Absent
• Salmonella Absent in 25g

5. Applications

• Food Industry: Thickener in soups, sauces, puddings; used in baking and confectionery; base for sweetener production (glucose, maltodextrin)
• Pharmaceuticals: Binder and filler in tablet formulation
• Textile Industry: Sizing agent
• Paper Industry: Surface sizing and coating
• Cosmetics: Absorbent and thickening agent

6. Packaging

• Standard: 25 kg or 50 kg polypropylene bags with inner liner
• Bulk packaging available on request
• Packaging is moisture-resistant and hygienically sealed

7. Shelf Life 12–24 months when stored in a cool, dry, and well-ventilated area away from direct sunlight and contaminants.

8. Labeling Each package is clearly marked with:

• Product name and source
• Net weight
• Manufacturer details
• Batch/Lot number
• Production and expiry dates
• Country of origin
• Storage instructions