- Grain Applications
- Dough Rheology
- Grain Falling Number
- Gluten Determination
- Handling and Sampling
- Protein & Moisture
- Food & Dairy
- Soil, Science & Environment
Analysis instruments for starch producers
Perten Instruments provides analytical tools for raw material testing, process enhancement, and verification of the finished product quality.
Our unique combination of functional and compositional testing assists starch manufacturers in being efficient and producing the right quality starches.
Native starch pasting quality is assessed, the modifications made to starch can be observed and characterized, and starch performance in food formulations and process considerations for food manufacture can be evaluated.
NIR instruments for at-line as well as on-line use make process optimization easier than ever. Any type of sample can be analyzed – grains, powders, slurries, liquids and more.
Analysis instruments for starch producers
Rapid Visco Analyser
A flexible heating, cooling and variable shear viscometer to ascertain the gelatinization characteristics of native and modified starches and starchy products. Combining hastiness, accuracy, adaptability and automation, the RVA is a standalone tool for product development, quality and process control and quality maintainance. Read more about the RVA.
DA 7200 NIR Analyzer
In 6 seconds the DA 7200 calculates moisture, starch, protein, fat and more in raw materials, intermediates, finished starch and by-products. Grains, powders, slurries, liquids and more are analyzed as they are, with no sample preparation required. Read more about the DA 7200 NIR.
Applications of Perten analyzers in starch production
Native starch pasting quality is readily ascertained in the RVA using the 13 minute Standard 1 profile. Pasting tests have been reported using the RVA to characterize maize, potato, wheat, tapioca and other unchanged starches.
Native starches lack the flexibility to function appropriately in a wide range of products, so starch is often modified to create starches that are more ideal for specific applications. Modified starches are used in a variety of applications, including mining, paper making, textile weaving, adhesive manufacturing and numerous processed food applications such as confectionary, dairy products, bakery and extruded products, batters and breadings, fillings and frostings, meat and surimi products, sauces, gravies, soups, dressings and beverages. The variety of the modern food industry and the enormous range of food products require that starch be tolerant to a wide range of processing techniques as well as various distribution, storage and final preparation states. Modified starches may be readily tested using the RVA to differentiate starches with different degrees of modification and check whether they are within requirements for their prospective use.
RVA methods are available for routine characterization of chemically and physically altered starches, including pregelatinized starches.
Moisture and starch levels of raw materials determine their starch production potential. Monitoring process intermediates helps you enhance and improve efficiency.
What you can Analyse
Ascertain the properties of maize, potato, wheat, tapioca and other unmodified and modified starches. Standard methods are included for native starches and for chemically (crosslinked, substituted, converted) and physically (pregelatinized, and heat treated) modified starches. RVA assessments may incorporate extended periods of high temperature and/or shear to predict starch compatibility with a specific process, and ability to bear the impact of high shear pumps, mixers, homogenizers and mills during processing. Sample presentation can be altered to evaluate the consequences of different solids content, pH and added ingredients. The RVA can be used as a “mini pilot plant” to test the performance of full formulations at smaller scale during the development process.
Improve your competitiveness
The changes made to starch need to be observed and characterized. The RVA can be used to identify different starch modification types and to quantify the level of modifications, either in-process or as a quality testing tool. The RVA can be used for quality control of the starch modification process, to predict results that have previously been obtained from fluidity and various other testing methods.
The RVA is cheaper, less time consuming for technicians, free from erroneous results caused by lack of calibration equipment and operator changes and provides quick analytical response times. Utilising RVA testing in-process puts delivery of test results in phase with production, allowing the grade of large batches of product to be secured.
More precise starch product specification has economic bonuses for both starch manufacturers and buyers. For manufacturers, tightly controlled product specification gives a competitive advantage. For buyers, it ensures ingredient viscosifying properties are ideal for the intended purpose, contributing precisely to texture, viscosity, gel formation, emulsion stabilization, adhesion, binding, moisture retention, film formation, product homogeneity and fat replacement.
It also ensures ingredient functional characteristics such as the ability to bear the heat, shear and acids associated with various foods and food-processing conditions. Up-front testing of ingredients gives savings to time and money in the product development and manufacturing process.
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