PRODUCTS

Rough tapioca starch provides most qualities of tapioca starch but offers superior viscosity and stability. Hence, it is suitable for applications where viscosity is required.

Product specification

Physical and Chemical Properties

Rough Starch

Measurement Method

Odor& Flavour

Soft acidic odor, characteristic of fermented tapioca.

Smell

Appearance

Coarse and flake
white to cream colour

Visual

Moisture Content (Max.)

14.0%

Moisture Analyzer

pH

3-5

pH meter

Gelatinization Peak Viscosity (Min.)

500 B.U.

Brabender Viscograph (6%starch)

Particle size, pass 3 mm. (Min.)

97.0%

Sieve Shaker

Whiteness (Min.)

90.0%

Whiteness Meter

Sulphur Dioxide (Max.)

30 ppm

Titration

Carbohydrate (Min.)

85.0%

Proximate Analysis

Protein (Min.)

0.3%

Proximate Analysis

Ash (Max.)

3.0%

Proximate Analysis