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 confectionary.
Packaging: Multi-layer plastic-paper compound bag with food grade PE inner bag. 25KG NET
Shelf Life: 2 Years
Pea Starch
