Global Optimals supplies food‑grade starch (CAS 9005-25-8) that meets both GOST and ISO specifications. Starch is a polysaccharide composed of amylose (linear chains) and amylopectin (branched chains); the ratio of these fractions governs gel formation, retrogradation behavior, and viscosity response during heating and cooling. Corn starch, with moderate viscosity and low enzymatic reactivity, is widely employed in gluten‑free confectionery such as gummies, ice‑cream bases, and glossy glazes, where it prevents ice crystal growth and imparts a smooth mouthfeel. Wheat starch, richer in amylopectin, enhances gas retention and crumb structure in bakery applications, especially when combined with dough conditioners, enzymes, or improvers, extending shelf life and improving volume. Potato starch exhibits strong gelation at relatively low temperatures, making it an excellent stabilizer for fat‑based emulsions, sauces, and mayonnaise, and it is also used in gluten‑free pasta and snack formulations. The granule size distribution of 20–150 µm ensures rapid dispersion in water, consistent viscosity control, and uniform texture in large‑scale processing lines. Low moisture content enables storage at 15–25 °C in environments with relative humidity below 60 %, preserving functional properties over extended periods—a critical factor for manufacturers with high inventory turnover. When specific functional attributes are required, the starch can be partially hydrolyzed, oxidized, or enzymatically pre‑treated to modify its pasting profile, improve freeze‑thaw stability, or tailor its interaction with other hydrocolloids such as pectin or gelatin. The product is supplied in sealed 25 kg bags with batch numbers for traceability, and a complete documentation set (Technical Data Sheet, Safety Data Sheet, Certificate of Analysis) is provided electronically to support quality assurance and regulatory compliance.
| Влажность | ≤14% |
| Зольность | ≤0.2% |
| Белизна | ≥90% |
| Стандарт | ГОСТ/ISO |
Bags 25 kg
To maintain the functional properties of the starch, store it in a dry, well‑ventilated area at temperatures between 15 °C and 25 °C, shielding it from direct sunlight and moisture condensation. When the packaging remains intact, the typical shelf life is up to 12 months. During transport and unloading, avoid impacts, drops, and any contact with water to prevent clumping and changes in particle size distribution. Ensure the packaging stays sealed, undamaged, and free of any signs of moisture ingress.
