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 μm
ride components (proteins, lipids). Wheat starch
is composed of three classes of granule fractions
with diameter varying from small (< 1 μm) to medium (4-7 μm) till large (> 15 μm). 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 μm
corn starch
T y pic a l
50 μm
wheat starch
potato starch
u ses
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.
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 10°C.
„„ Infant food, spread, preserves, dry spice mixes
and snacks as a binding agent.
P a c k a ging :
„„ Bulk shipments;
„„ Big bags of max. 1000 kg.
„„ Multiply paper sacks of 25 kg net;
S t o r a ge :
Dry, even temperature, pesticide free area. To be kept away from smelling substances.
Best before: 24 months
Native wheat starch
Q u a l it y
p a r a meters
Characteristic
Value
Unit
Method
Moisture
Max 13,0
%
ISO 1666
Ash content (dry matter)
Max 0,25
%
ISO 3593
Total protein content (dry matter)
Max 0,35
%
ISO 3188
Wet screening (dry matter, residue on 125µm)
Max 0,005
%
IST 4703166-14
Chemical:
pH (50/50)
6,0 – 7,0
IST 4703166-13
Microbiological :
Total bacteria count
max 1000
cfu/g
ISO 4833
Yeasts and moulds
max 200
cfu/g
ISO 7954
Salmonella
negative
25g
ISO 6579
E. coli
negative
cfu/g
ISO 16649-2
348/1454
kcal/kJ
Protein
0,35
g
Carbohydrate:
86,30
g
Nutrition information 100g:
Energy
of which sugar
0,48
g
of which fibre
0,005
g
Fat
1,0
g
Sodium
13
mg
Amilina is both ISO 9001 and ISO 22000 certified. Also we have Kosher and Halaal certificates.
Ot h er
q u a l it y
p a r a meters
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
VISCOGRAPH
Moisture
Sample weight
Water
:
:
:
12,7 [%]
35 [g]
450 [ml]
Speed
Start temperature
Max. temperature
End temperature
:
:
:
:
75 [1/min]
40 [°C]
93 [°C]
50 [°C]
version 2.4.11
Correction
Corr. to 0%
Corr. to 0%
:
:
:
0 [%]
40 [g]
445 [ml]
Meas. range
Heat./Cool. rate
Upp. hold. time
Fin. hold. time
:
:
:
:
350 [cmg]
3,0 [°C/min]
20 [min]
15 [min]
MEASURING RANGE : 350 [cmg]
C
D
E
100
F
900
90
800
80
700
70
600
60
500
50
400
40
300
30
200
20
100
10
0
0,0
A
7,0
14,0
B
21,0
28,0
35,0
42,0
49,0
56,0
63,0
70,0
0
TIME [min]
Evaluation
Point
A
Name
Beginning of gelatinization
Time
[HH:MM:SS]
Torque [BU]
Temperature
[°C]
00:13:15
13
78,5
B
Maximum viscosity
00:23:00
430
92,8
C
Start of holding period
00:17:40
206
91,8
D
Start of cooling period
00:37:40
403
92,7
E
End of cooling period
00:52:00
906
50,9
End of final holding period
01:07:00
920
50,8
F
B-D
Breakdown
27
E-D
Setback
498
TEMPERATURE [°C]
TORQUE [BU]
1000
Native wheat starch
QA/QC
a nd
R&D
c a p a bi l ities
in
Ami l in a
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)
„„ HPLC-SEC system for analysis of molecular
mass distribution of dextrins in starch hydrolysates
„„ HPLC control of saccharide content in glucose
syrups,
„„ particle size distribution (Beckman Coulter
light scattering)
„„ Neocuproine method for DE determination of
glucose syrups
„„ zeta-potential analysis for the particles
„„ NIR-analyzers
„„ starch content determination by polarimetry
by Ewers method
„„ Nutritional values (Big 8)
„„ thermal analysis by DSC
„„ pasting properties by Brabender Viscograph
„„ optical microscopy, with phase contrast and
fluorescence options
„„ rheology by an oscillating rheometer
„„ viscosity of starch hydrolysates by Brookfield
with different cells (CP, cylinder)
„„ wet chemistry & UV-VIS spectrophotometry:
amylose/ amylopectin, damaged starch, phosphorus content, etc.
Subcontracted services for possible
contaminants:
„„ Microbiology (TB, pathogens, yeasts, mold)
„„ Dioxins & PCB (GC-HRMS)
„„ Heavy metals (ICP OES, XRF WDS)
„„ Gluten (gliadin) content (allergen testing by
ELISA method)
„„ Mycotoxins (ELISA)
„„ Subcontracted services į Analytical lab (HPLCMS/MS or GC-MS/MS)