PRODUCTS

Double Bear brand’s mixed modified tapioca starch developed by our research and development team is produced from carefully selected modified tapioca starch. It provides comparable characteristics to those of natural arrowroot flour or rough tapioca starch but is more hygienic and more easily dissolved which makes applications more convenient.

Product specification

Physical and Chemical Properties

Modified Tapioca Starch

Measurement Method

Odor & Flavour

No objectionable odours, characteristic of tapioca

Smell

Appearance

fine particles, white powder

Visual

Moisture Content (Max.)

≤14.0%

Moisture Analyzer

pH

4.5-7

pH Meter

Gelatinization Peak Viscosity (Min.)

≥ 500 B.U.

Brabender Viscograph (6%starch)

Particle size, pass 100 mesh. (Min.)

99.0%

Sieve Shaker

Whiteness (Min.)

95.0%

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

 

Microbiological Properties

Modified Tapioca Starch

Measurement Method

Total Plate Count (CFU/g) (Max.)

≤ 10,000

USFDA;BAM Online Chapter 3

Yeast (CFU/g) (Max.)

≤ 100

USFDA;BAM online Chapter18

Mold (CFU/g) (Max.)

≤ 100

USFDA;BAM online Chapter 18