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Wheat Starch is a native plant carbohydrate isolated from wheat flour through the thorough physical separation of gluten proteins and refined to a high state of purity. It is valued for its unique swelling properties, clean white appearance, and its ability to form soft, opaque gels upon cooking. It acts as a critical thickening, binding, and texturizing agent in bakery products, prepared soups, and processed meats, while also serving as a premium carbohydrate source in calf milk replacers.
Wheat Starch is a native carbohydrate isolated from wheat flour through separation of gluten proteins. It has good swelling properties and forms soft, opaque gels upon cooking. Allergen Disclosure: Contains Wheat / Gluten.
| Description | Value |
|---|---|
| Appearanc | tasteless white powder |
| Ash | 0.25% |
| Protein | 0.35% |
| Moisture | 14% |
| pH | 5.0-7.5 |
| SO2 | 20mg/kg |
Full specification ranges are available in the technical datasheet.
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