Hartalega Coats Nitrile Examination Gloves - Colloidal Oatmeal System
Features:
Fingertip textured
Powder Free
Not made with natural rubber latex
Chemo drugs tested
Lab chemical tested
Ambidextrous
Standard cuff
Dawn blue colour
Tapioca starch is used across a variety of culinary disciplines and is particularly useful for thickening, gelling, binding, and stabilising food products. The tapioca
starch that we manufacture provides:
- Neutral flavour and appearance
- Superior texturizing, mouthfeel, and freeze-thaw qualities
- Crispiness to crumb coats
- Structural resilience to baked goods, noodles, and pastas.
- A great nutritional value since it is rich in calcium and vitamin B12.
Tapioca starch may be applied in various foods including :
-Soups, sauces, and dressings
- Baked items, e.g. pastries and pies
- Extruded foods
- Cooked meats
- Ice cream and Ice cream cone manufacturing
- Noodles and pastas
Parameters:
-Appearance- Free Flowing Cream-White Powder
-pH of 10% Slurry- 5.0 - 7.0
-Moisture Content- Max 12.0%
-Viscosity of 2% solution in Redwood No.1 viscometer at 75C Min 50 sec Viscosity of 5% solution in Brookfield viscometer at 50C -1500cps
-Fibre Content (100 gram)- Max 0.5 ml
-Sieve retention on 100 mesh- Max 1.0%
-Ash Content- Max 0.2%
-Sulphur Dioxide- Max 50 ppm
-Brightness- Min 93.0%
-Free Acidity (10 gram)- Max 1.5 ml
