Native wheat starch

Native wheat starch is derived from high quality wheat flour produced at our plant. Being a pure natural polymer wheat starch has a very broad range of application in various industries performing thickening, stabilizing functions as well as acting as energy source. Wheat is the most widespread source of starch in Europe. Properties of starch are determined by its granular structure, polysaccharide composition (amylose/ amylopectin ratio), amounts of non-polysaccha50 m 50 m ride components (proteins, lipids). Wheat starch is composed of three classes of granule fractions with diameter varying from small (< 1 m) to medium (4-7 m) till large (> 15 m). Due to different morphology of granules, pasting behavior/retrogradation of wheat starch while heating and cooling is quite different from that of potato starch, but matches with corn starch, which allows replacement of corn starch by wheat starch in most of food applications. 50 m

corn starch

wheat starch

potato starch

TyPICal

uSES

For its typical characteristics, wheat starch is applied as raw material in a wide range of industries, including, but not limiting to paper, corrugation, construction, textiles, chemical modification, medicine, food and feed production and many more. IN FooD SECToR WhEaT STaRCh IS uSED IN ThE FolloWING aPPlICaTIoNS: Dairy products (e.g. pudding, custard). Ready to use flours, mixtures for bakeries, cakes and cookies. Beer, as a source of carbohydrate for fermen Glucose and confectionary industry. Sausages, canned meat and other meat products as binding agent for water and fat. In soups, sauces and salad dressings as a binding agent and to obtain a smooth, creamy structure of the end product. Infant food, spread, preserves, dry spice mixes and snacks as a binding agent. tation. Fermentation, as a medium. In meat industry it is used as a texturizer, absorbent of water (1:2), meat replacer. It is added up to 4% of mass in the recipes. The starch is added at the end of cuttering at 10C.

PaCkaGING:
Bulk shipments; Multiply paper sacks of 25 kg net; Big bags of max. 1000 kg.

SToRaGE:
Dry, even temperature, pesticide free area. To be kept away from smelling substances. Best before: 24 months

Native wheat starch

QualITy
Characteristic Chemical: Moisture ash content (dry matter) Total protein content (dry matter) Wet screening (dry matter, residue on 125m) ph (50/50) Microbiological : Total bacteria count yeasts and moulds Salmonella E. coli Nutrition information 100g: Energy Protein Carbohydrate: of which sugar of which fibre Fat Sodium 348/1454 0,35 86,30 0,48 0,005 1,0 13 kcal/kJ g g g g g mg max 1000 max 200 negative negative cfu/g cfu/g 25g cfu/g ISo 4833 ISo 7954 ISo 6579 ISo 16649-2 Max 13,0 Max 0,25 Max 0,35 Max 0,005 6,0 7,0 % % % % ISo 1666 ISo 3593 ISo 3188 IST 4703166-14 IST 4703166-13

PaRaMETERS
Value unit Method

amilina is both ISo 9001 and ISo 22000 certified. also we have kosher and halaal certificates.

oThER

QualITy

PaRaMETERS

analysis of starch paste rheology allows to predict its behavior during a thermal treatment, which is important for starch application in food production. Rheology tests of starch are usually performed by Brabender Viscograph . Starch of different botanical origin, as well as wheat starch obtained from different wheat species, is characterized by a quite different profile of viscosity changes during a typical heating/cooling regime. From the viscogram some certain starch paste quality parameters important for an end-product preparation and quality may be obtained: temperature of gelatinization, maximum paste viscosity, setback as a viscosity increase and gelling strength under the cooling, etc. Typical viscogram of amilina wheat starch is presented below.

Native wheat starch

BRaBENDER
Moisture Sample weight Water Speed Start temperature Max. temperature End temperature : : : : : : :

VISCoGRaPh
12,7 [%] 35 [g] 450 [ml] 75 [1/min] 40 [C] 93 [C] 50 [C]

version 2.4.11 Correction Corr. to 0% Corr. to 0% Meas. range heat./Cool. rate upp. hold. time Fin. hold. time : : : : : : : 0 [%] 40 [g] 445 [ml] 350 [cmg] 3,0 [C/min] 20 [min] 15 [min]

MEaSuRING RaNGE : 350 [cmg]

1000 900 800 700 TORQUE [BU] 600 500 400 300 200 100 0 0,0 A 7,0 14,0 21,0 B 28,0 35,0 42,0 49,0 56,0 63,0 70,0 TIME [min] C D E F 100 90 80 70 60 50 40 30 20 10 0 TEMPERATURE [C]

EValuaTIoN Point a B C D E F B-D E-D Name Beginning of gelatinization Maximum viscosity Start of holding period Start of cooling period End of cooling period End of final holding period Breakdown Setback Time [hh:MM:SS] 00:13:15 00:23:00 00:17:40 00:37:40 00:52:00 01:07:00 Torque [Bu] 13 430 206 403 906 920 27 498 Temperature [C] 78,5 92,8 91,8 92,7 50,9 50,8

Native wheat starch

Qa/QC

aND

R&D

CaPaBIlITIES

IN

aMIlINa

PIloT SCalE laBoRaToRy: equipment for pilot scale production of starch and gluten from wheat grain (milling, mixing, homogenization, separation, gluten formation, etc.) pilot-scale jet-cooker for modelling of enzymatic starch hydrolysis (for paper sizing, liquefaction, saccharification, etc.) aNalyTICal laBoRaToRy: basic analyses (moisture content, fibre content (dry & wet screening), ash content) total protein content by automated kjeldahl method and elemental analysis (Dumas, ChNo-S) particle size distribution (Beckman Coulter light scattering) zeta-potential analysis for the particles NIR-analyzers Nutritional values (Big 8) pasting properties by Brabender Viscograph rheology by an oscillating rheometer viscosity of starch hydrolysates by Brookfield with different cells (CP, cylinder) hPlC-SEC system for analysis of molecular mass distribution of dextrins in starch hydrolysates hPlC control of saccharide content in glucose syrups, Neocuproine method for DE determination of glucose syrups starch content determination by polarimetry by Ewers method thermal analysis by DSC optical microscopy, with phase contrast and fluorescence options wet chemistry & uV-VIS spectrophotometry: amylose/ amylopectin, damaged starch, phosphorus content, etc.

SuBCoNTRaCTED SERVICES FoR PoSSIBlE CoNTaMINaNTS: Microbiology (TB, pathogens, yeasts, mold) heavy metals (ICP oES, XRF WDS) Mycotoxins (ElISa) Subcontracted services analytical lab (hPlCMS/MS or GC-MS/MS) Dioxins & PCB (GC-hRMS) Gluten (gliadin) content (allergen testing by ElISa method)