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Wheat starch is a white, odorless, and tasteless powder that is made from wheat flour.
Wheat Starch is a carbohydrate that is used as a thickener, binder, and stabilizer in food.
Wheat starch is also used in pharmaceuticals, cosmetics, and industrial applications.
CAS Number: 9005-25-8
Synonyms: Starch;Amylum;Arrowroot starch;W-Gum;Maranta;Meluna;Rice starch;W 13;Trogum;Corn starch;Amaizo W 13;Amylomaize VII;HRW 13;Tapon;Claro 5591;α-Starch;Melojel;Farinex 100;Amylose,mixt. with amylopectin;Sorghum gum;Clearjel;OK PRE-GEL;Maizena;Remyline Ac;CPC 6448;Staramic 747;CPC 3005;Keestar 328;Remyline;Amaizo 310;Hylon;Mira Quick C;Nabond;Stayco S;Impermex;Snowflake 30091;Amigel 12014;Snowflake 12615;Emjel 300;Emjel 200;ST 1500;Amigel 30076;Farinex TSC;Amysil K;Dexylose D 230;Dexylose D 215;Nikkalyco AS 180S;Tapioca (starch);Mogul (polysaccharide);Collamil;Mogul;Amylomaize starch;Pearl R;Potato starch;National Starch 1554;Amaizo 213;Amigel;Amylon 70;Prejel PA 5;Matsunorin CM;Raisio K 55;Hylon 7;Hylon 5;CSP 600;Hi-coastar DE 2;Nittaite DC 30;Hylon V;Amijel VA 160;Atomyl;Eurylon;Globe 3005;Matsunorin M;Hylon VII 20X;Fluidamid DF 12;Globe 03401;Tokiwanol 600;Buffalo 3401;Primotab ET;Era-Tab;Cargill Pearl;Amalean I-A 2131;Amalean I-A 7081;Alphajel KS 37;Eurylon 7;Cellfer 200;Midsol 50;Hwangmi;Suwon 147;Micro Pearl (starch);Micro Pearl;HR 160 (starch);HR 202;HR 160;Kordek 12270;Amyzet TK;Stayco C;Allbond 200;Sta-Rx 1500;Permalose;Amylox 1;Genvis 700;SMP 1100;Supergell;SDU;Empressol NE 25;Saizarin P;Clin-Link 692B;Flogel 40;Melojel 45-0802;Collofilm MS 00;Agglofroid 009;Fondlys 55007;Amilys 100;Agglofroid 313E;Cargill 1000;Definol WN;Hamaco 277;Supergell 1203C;Pregeflo M;Kiyou;9057-05-0;42616-76-2;53112-52-0;53262-79-6;60496-95-9;67674-80-0;75138-75-9;75398-82-2;85746-25-4;118550-61-1;131800-97-0;152987-55-8;154636-77-8;730985-55-4;730985-56-5;730985-57-6;939768-85-1;955949-61-8;1152489-70-7;1309960-29-9;1374255-25-0;2075820-73-2;2247144-19-8;2416312-53-1
Gluten free wheat starch is a specially produced ingredient where the gluten has been removed to a trace level.
Wheat Starch is used by some manufacturers to improve the quality and texture of gluten free products.
Wheat Starch must always appear in the ingredients list if it has been used.
Foods containing wheat starch that are labelled gluten free are suitable for all people with coeliac disease.
In the past, the Codex standard for labelling for gluten free foods was 200 parts per million, a level that people with coeliac disease could not always tolerate.
The law on gluten free must contain no more than 20 ppm.
This means that gluten free foods that contain wheat starch should no longer cause a problem for people with coeliac disease.
Wheat starch is a fine, white powder produced from the endosperm of wheat grains.
Wheat Starch is commonly used as a thickening agent in various culinary applications due to its ability to create a smooth, glossy texture when mixed with liquids.
Wheat starch has a neutral taste and odor, making it an ideal ingredient for both savory and sweet dishes.
Wheat starch adhesive is a trusted method of fixing papers for; long term reversible repairs, mounting and hinging and more uses in conservation.
When cooked correctly PEL wheat starch powder produces a superior and smooth wheat paste adhesive.
Wheat Starch, is a polysaccharide composed of numerous glucose units linked by glycosidic bonds.
Wheat Starch is primarily produced by plants as a means of energy storage and is found abundantly in sources such as potatoes, corn, and wheat.
Starch exists in two main forms: amylose, which is typically linear and helical, and amylopectin, which is branched.
This structural variation influences its physical properties, such as solubility and gelatinization behavior.
Wheat Starch is a white, odorless powder that is insoluble in cold water but can form a gel when heated in water, making it useful in cooking and food processing.
Wheat Starch serves as a thickening agent, stabilizer, and texturizer in various food products.
Additionally, Wheat Starch is utilized in the production of biofuels, biodegradable plastics, and pharmaceuticals.
Wheat Starch's digestibility varies, with some forms being rapidly broken down by enzymes, while others are resistant, contributing to dietary fiber.
Overall, Wheat Starch is a versatile and essential carbohydrate in both food and industrial applications.
Wheat Starch is a basic excipient for oral preparations, mainly used as diluent, disintegrating agent and adhesive for tablets, capsules and granules.
Uses
In the food processing industry, starch can be used directly as a raw material for fans, vermicelli, meat products, ice cream, etc.
Wheat Starch is also the main raw material of dextrin, maltose and glucose.
Wheat Starch is also used as thickener, stabilizer, filler, sugar-free pharmaceutical excipient, etc.
Wheat starch has a wide range of applications in food, pharmaceutical, and various other industries.
In the food industry, Wheat Starch is used to make noodles, pasta, bread, and other baked goods.
Wheat Starch is also used as a thickener in soups, sauces, and gravies.
Wheat starch is used in the pharmaceutical industry to manufacture tablets and capsules.
