CERTIFICATE OF ANALYSYS

Report of analysis issued by Industrial Department of Indonesia

THE FUNCTION OF MODIFIED STARCH

Modified Tapioca Starch

The Description
Modified starch is a food additive which is prepared by treating starch or starch granules, causing the starch to be partially degraded. Modified starch is used as a thickening agent, stabiliser, or an emulsifier. Apart from food products, modified starch is also found in pharmaceuticals.
Starches are modified for a number of reasons. Starches may be modified to increase their stability against excessive heat, acid, and freezing; to change their texture; or to lengthen or shorten gelatinization time.
A modified starch may be an instant starch which thickens and gels without heat; or a cook-up starch, such as Colflo 67, which must be cooked like regular starch.

The Function
Instant Noodles, as a Thickening, Texturing, Stabilizing agent
Confectionary, as a Texturing, Gelling Agent
Yoghurt, Ice Cream, as a Texturing, Stabilizing Agent
Sauces, as a Thickening, Stabilizing Agent
Monosodium Glutamate, as a Bulking Agent, Drying Aid
Paper, as a Surface Treatment, Strengthening Agent
Textiles, as a Sizing Agent, Smoother
Adhesives, as a Bonding Agent
Gypsum Wallboards, as a Strengthening Agent

The Specification
Starch content : 85 (%) min
Moisture : 13 (%) max
Ash : 0.34 (%) max
Pulp : 0.25 (%) max
PH : 5.0 – 7.0
Viscosity : 2000 – 2500 B.U min
Whiteness : 90 (%) min