Starch and Starch Products

Derivatives of Starch, a polysaccharide sourced from maize, wheat and potato have multiple uses in food and and pharma industries. In food sector, its major use is as a food texturizer and stabilizer . Other uses stem from its thickening, bulking, gelling, high viscosity, enhanced water binding and retention properties. It also finds use for in extrusion and in product’s shelf life extension.

Starch Products include Milk & Milk Powder, Cheese, Butter & Spreads, Infant Foods, ghee, paneer, Ice Cream & Desserts, Curd & Yogurt, Condensed Milk, Partly Skimmed Milk, Skimmed Condensed Milk. In view of the omnipresence across dietary profiles quality of milk in raw, semi-processed or processed forms thus assumes considerable significance for safeguarding public health. Product categories are tested for Pathogens, Adulterants, Preservatives, Pesticides, nutritional contents and additives. Digestibility of dietary starch is majorly impacted by its botanical source, food processing mechanisms and digestive and endocrine system variables. UN-FAO and WHO recommend that compositional data for dietary carbohydrates be based on chemical constituents and their nutritional properties.

EFRACs dairy testing acumen emanates from trained and skilled operatives, contemporary technology and highly sophisticated testing and analytical equipment. The food division engage in a wide range of analysis like proximate analysis, nutritional labelling, minerals, vitamins, heavy metals, protein, and fatty acid profiling, using automated protein, fat digestion, and extraction systems.