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Product Details:
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| Name: | Hydroxypropyl Distarch Phosphate | Raw Material: | Waxy Corn |
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| Appearance: | White Crystalline Powder | Taste: | Neutral, Not Rancid, Not Musty |
| Odour: | Characteristic Starch Odor,without Off-taste. | ||
| High Light: | Hydroxypropyl Modified Corn Starch,Phosphate Modified Corn Starch,Food Grade Maize Corn Starch |
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HPDSP is manufactured from tapioca starch or waxy maize corn starch with
chemical method;
Appearance: White crystalline powder (whiteness ≥88%)
Taste:Neutral, not rancid, not musty.
Odour: Characteristic starch odor,without off-taste.
High transparency; High temperature resistance; Strong resisting shearing; Acid resistance; Well suited for high viscosity & high acid thickening with perfect foods appearance, ie.: high glossiness with good stability of Sauce.
Label declaration recommendation: Modified starch
PHYSICAL & CHEMICAL DATA
| Item | Min. | Max. | Unit | Method |
| Moisture | 15.0 | % | GB 5009.3-2016 | |
| pH | 5.0 | 7.5 | 20 g in 100ml deionised water | |
| Viscosity (MVA) End | 400 | 900 | mPa.s | NDJ-1, 5% |
| Viscosity (RVA) final neutral | 800 | 1300 | mPa.s | NDJ-1, 5% |
| Viscosity (RVA) top neutral | 500 | 900 | mPa.s | NDJ-1, 5% |
| Viscosity (RVA) final buffer | 1450 | 1900 | mPa.s | NDJ-1, 5% |
| Viscosity (RVA) top buffer | 750 | 1150 | mPa.s | NDJ-1, 5% |
| Ash | 0.5 | % | GB 5009.11-2014 | |
| Brewing temperature: | 30 | % | ||
| Fineness (100mesh) | 98 | % | GB 29931-2013. | |
| Hydroxypropyl (g/100g) | 7.0 | g/100 g | GB 29931-2013 |
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Swelling time: 3-5minutes Resistance to mechanical stress: resistant _Yes_ non-resistant ____ (indicate yes or no)
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MICROBIOLOGICAL DATA
| Item | Max. | Unit | Method |
| Aerobic Plate Count | 10,000 | cfu/g | ISO-4833 |
| Enterobacteriaceae | 100 | cfu/g | ISO-21528-2 |
| Coliforms cfu/g | 10 | cfu/g | ISO-4832 |
| Yeasts | 500 | cfu/g | ISO-21527-2 |
| Moulds | 500 | cfu/g | ISO-21527-2 |
| Lactic Acid Bacteria | 100 | cfu/g | ISO-15214 |
| Aerobic Spore Count | 1,000 | cfu/g | UMA-0319 |
| Sulphite Red. Clos. Spores | 100 | cfu/g | ISO-15213 |
| Escherichia coli | 0 | cfu/g | ISO-16649-1 |
| Nutritional data | Value | Unit | Method |
| Energy | 1,660/388 | kj /kkal per 100g | |
| Fat | max.0.130 | g / 100 g dry basis | Extraction |
| of which saturates | max.0.090 | g / 100 g dry basis | Extractio |
| Carbohydrates | min.82.0 | g / 100 g dry basis | Calculation |
| of which sugar | 0.000 | g / 100 g dry basis | Calculation |
| of which starch | min.82.0 | g / 100 g dry basis | |
| Fibre | 0 | g/100g | |
| Protein | max.0.50 | g / 100 g dry basis | |
| Salt | ＜500 | mg/100g | |
| Minerals | Value | Unit | Method |
| Calcium | 5 | mg / 100g dry basis | |
| Magnesium | 2 | mg / 100g dry basis | |
| Iron | 0.1 | mg / 100g dry basis | |
| Potassium | ＜0.1 | mg / 100g dry basis | |
| Heavy metals | Value | Unit | Method |
| Total heavy metals | 10 | mg/kg | GB 5009.12-2017 |
| Arsenic | 1 | mg/kg | GB 5009.11-2014 |
| Lead | 1 | mg/kg | GB 5009.12-2017 |
| Cadmium | 0.1 | mg/kg | GB 5009.87-2016 |
| Mercury | 0.05 | mg/kg | GB 5009.87-2016 |
ADDITIONAL INFORMATION
Contaminants: Complies with Regulation GB 29931-2013
Pesticides: Complies with Regulation GB 29931-2013
Kosher Certificate: yes
Halal Certificate: yes
Vegan suitable: yes
Preservative used: none
GMO status: NON-GMO
Contact Person: admine
Tel: +8613818067242
