Delicastar series, the heat-moisture treated starch, are modified using only water and heat.
They have characteristics comparable to that of other chemically modified starch,
while retaining “natural” properties of native starch.
They have superior shelf-life stability and resistance against heat and acid.
Sanwa has developed H-100 to improve the texture of frozen fries and other foods, and H-200 to improve the texture and increase the viscosity of custard, and various sauces. For H-100, a high degree of heat-moisture treatment is carried out in order to minimize the swelling of the starch granules suspended in water during heating, and it therefore offers excellent resistance to heat, acid and shear. For H-200, the degree of heat-moisture treatment is lower than H-100 in order to achieve higher viscosity.
| Item | H-100 | H-200 |
|---|---|---|
| Appearance | Slightly yellowish white powder | Slightly yellowish white powder |
| Moisture | 14% max. | 14% max. |
| Crude protein | 0.35% max. | 0.35% max. |
| pH | 5.0 ± 1.0 | 5.0 ± 1.0 |
| Viscosity * Measured at 95 and conc. of 7.0% |
100 BU max. | 250±150 BU |
| Arsenic | 1ppm max. | 1ppm max. |
| Heavy metals | 10ppm max. | 10ppm max. |
| Common live bacteria | 1000pcs/g max. | 1000pcs/g max. |
| Heat resistant bacteria | 300pcs/g max. | 300pcs/g max. |
| Coliform bacilli | Negative | Negative |
