VERSUS
MAIZE STARCH |
| Color | Light
yellowish |
Pure
white |
| Paste clarity | Opaque |
Transluscent |
| Viscosity of 2% paste with redwood viscometer No.1 at 167 deg. F | 32
- 34 secs. |
50
- 60 |
| Viscosity 5% paste | 500
cps |
1500
cps |
| Viscosity by brabender | 400
B.U. |
700
B.U. |
| Gelatinisation Temp | 176
Deg. F |
145
Deg.F |
| Retrogradation | possible |
not
possible |
| Amylose % (linear chain) | 28 |
18 |
| Amylopectin % (branch chain) | 72 |
82 |
| Protein | 0.3
- 0.5 |
less
than 0.2% |
| Fat% | 0.3
- 0.5 |
less
than 0.1% |
| Max. Purity possible % | 99 |
99.8 |
| Modification | Not
easy |
Easy |
| Dextrinization time | More |
Less |
PARTICULARS |
MAIZE STARCH |
SPAC's
TAPIOCA STARCH |
ETP | Tapioca starch | SPAC'sTapioca | Technical Specs | Versus Maize | Queries | Versus Others | Applications | CMS | Textile Grade | Enquiry
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