Starch Soluble (Potato)

Starch or amylum is a carbohydrate consisting of a large number of glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants as an energy store. Pure starch is a white, tasteless and odorless powder that is insoluble in cold water or alcohol. It consists of two types of molecules; the linear and helical amylose and the branched amylopectin. Depending on the plant, starch generally contains 20 to 25% amylose and 75 to 80% amylopectin by weight.

Certified Food Grade

• Food Thickener: Adds thickness and texture to soups, sauces, and gravies.
• Baking Ingredient: Used in recipes for cakes, cookies, and bread to improve texture.
• Gluten-Free Flour: Suitable for gluten-free baking and cooking.
• Binding Agent: Binds ingredients together in recipes like meatballs and fish cakes.
• Pie Filling: Thickens fruit pie fillings.
• Dessert Making: Common in puddings, custards, and fruit desserts.
• Coating for Frying: Creates a crispy coating for fried foods.
• Adhesive: Used in papermaking and bookbinding.
• Textile Sizing: Applied to textiles to improve stiffness.
• Pharmaceuticals: Used as a tablet binder and disintegrant.
• Cosmetics: Found in some cosmetic and skincare products.
• Scientific Research: Used in labs for various experiments.
• Biodegradable Plastics: A component in some biodegradable plastics.

Molecular Formula: (C6H10O5 )
Molecular Weight: (162.14)n
Solubility in water (% weight): Insoluble in water
Sensitivity: Passes test
Loss on drying at 105 C: <7.1%
Chloride (Cl): <0.03%
Sulphated ash: <0.2%
Acidity: 1.0 ml N/1% 

Cas Number: 9005-84-9

Einecs Number: 232-679-6

HS Code / Commodity Code: 3505109000

Hazard Phrases: H0001