Starch Products

Starch is a carbohydrate that is abundant in many plants and serves as a major storage form of energy. It is a primary component in many foods and industrial product. Starch’s versatility makes it a fundamental ingredient in a wide range of foods and industrial products around the world.

Idhayam Parikshan Labs Limited uses a combination of tests to ensure that starch products meet quality standards, are safe for consumption, and are suitable for their intended applications in the food industry. These tests are crucial for both manufacturers and consumers to guarantee the quality and safety of starch-based food products.

Idhayam Parikshan labs Limited, conducts various tests on starch products to assess their quality, composition, and suitability for consumption and processing. Here are some specific aspects of starch products that are examined in Idhayam Parikshan labs Limited:

Identification and Purity

Chemical Tests

Iodine test is commonly used to identify the presence of starch in food products. Starch turns blue-black in the presence of iodine.

Foreign Matter Analysis

Microscopic analysis is performed to identify any foreign particles or adulterants present in the starch products.

Quality and Composition

Amylose and Amylopectin Content

Starches can have varying proportions of amylose and amylopectin, which affect their properties. Techniques like HPLC (High-Performance Liquid Chromatography) are used to quantify these components.

Gelatinization Temperature

Differential Scanning Calorimetry (DSC) is used to determine the temperature at which starch granules undergo gelatinization, a critical factor in food processing.

Swelling Power and Solubility

These properties indicate how starch behaves when exposed to water or other solvents. They are essential for various food applications and are often measured through specific methods.

Viscosity and Texture

Viscometry

Starch pastes and solutions are tested for their viscosity using viscometers. This property is crucial in applications like sauces, soups, and gravies.

Texture Analysis

Starch products can undergo texture analysis to determine their mouthfeel, texture, and other sensory attributes, which are crucial in food formulations.