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

     

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