Modified
Starch Comparative Properties Chart:
Cook-Up
Starches (must be gelatinized before using)
Procedure:
01 – Mark Out The
Needest Modified Starch Properties In Your
Process.
Note:
The Number
6 Represents The Highest Performance Of
Shown Properties.
Objective:
The Main Purpose Of This Chart Is To Choose
The Best Rate Of Cost/ Effectiveness In
Order To Have The Most Competitive Desired
Final Result For Your Product (Price / Quality).
| |
|
|
Under
100 °C
|
pH:
4.5 – 7,0
|
pH:
4,0 – 6,5 |
ASIA FRUCTOSE MODIFIED
STARCHES
|
FREEZE / THAW STABILITY
|
SHEAR RESISTANCE
|
Stability To Low pH
(3,0 – 4,5)
|
Viscosity To Temperature Under 100
°C
|
Viscosity To Temperature Over
100 °C |
| AF
- 510 |
1 |
3 |
3 |
5 |
3 |
AF
- 511
|
2 |
2 |
2 |
6 |
1 |
AF
- 514
|
2 |
3 |
4 |
5 |
3 |
AF
– 520 (UI)
|
4 |
4 |
5 |
3 |
3 |
AF
– 521 (UI)
|
5 |
4 |
5 |
4 |
4 |
AF
– 531 (UI)
|
4 |
3 |
3 |
4 |
3 |
AF
– 533 (UI)
|
5 |
2 |
3 |
5 |
2 |
AF
– 560
|
4 |
2 |
3 |
5 |
3 |
AF
– 561 (UI)
|
2 |
2 |
4 |
3 |
2 |
AF
– 562 (UI)
|
2 |
2 |
4 |
3 |
2 |
AF
– 564 (UI)
|
4 |
4 |
5 |
3 |
3 |
AF
– 565
|
4 |
2 |
3 |
5 |
2 |
AF
– 566 (UI)
|
6 |
5 |
6 |
4 |
5 |
AF
– 568 (UI)
|
5 |
5 |
5 |
3 |
4 |
AF
– 573 (UI)
|
6 |
2 |
2 |
6 |
1 |
AF
– 574 (UI)
|
5 |
6 |
4 |
2 |
6 |
AF
- 581
|
4 |
4 |
5 |
4 |
4 |
AF
– 582 (UI)
|
6 |
4 |
5 |
4 |
5 |
AF – 583 (UI)
|
6 |
5 |
5 |
4 |
5 |
SCALE:
Number 1 = very low
starch function
Number 2 = low starch function
Number 3 = medium starch function
Number 4 = good starch function
Number 5 = very good starch function
Number 6 = excellent starch function
|
