Specifications

Pea Starch
Vermicelli production
Whiteness: 90 Above
Mositure:16%

Specifications:

 

 

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

 

 

Kosher and Halal Certified:

 

 

  

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 confectionaryindustries.

 

 

Packaging: Plastic-paper compound bag with food grade PE inner bag. 25KG NET.or packing according to customer requirement.

 

Shelf Life: 2 Years