A-A-20064
December 9, 1986
COMMERCIAL ITEM DESCRIPTION
STARCHES, EDIBLE
The U.S. Department of Agriculture has authorized the use of this Commercial Item Description in preference to Federal Specification N-C-541.
Salient characteristics.
Type I- Starch, corn. Type I corn starch shall be a pure, unmodified, pulverized, white, free flowing powder derived from dent corn (maize). On heating, it shall thicken just prior to holding. It shall posses a bland to slight corn cereal flavor, characteristic of maize.
Type II- Starch, pregelatinized, modified. Modified, pregelatinized starch shall be white, free flowing, waxy maize food starch. It shall be practically free of birefingent granules, with little or no granule fragmentation and will produce a cold water viscosity. It shall not show consistency losses at high cooking temperatures and pH of 3.5 to 4.2.
Type III- Starch, modified. The starch shall be white, free flowing, odorless, and finely pulverized. The starch shall be a modified waxy maize starch requiring cooking to gelatinize. The starch shall demonstrate initial viscosity development in the temperature range of 140o to 170o F and a typical viscosity (be fully hydrated) at common retort temperatures. The starch shall resist breakdown at low pH, under shear stress, and under conditions of cold storage. Fruit fillings and sauce prepared with this thickener shall have good clarity and a smooth stable texture and body.
Analytical requirements. When tested in accordance with methods as prescribed in Official Methods of the Association of Official Analytical Chemists (AOAC), the starches shall adhere to the requirements in Table I.
TABLE I. Chemical and physical requirements.
|
Type |
Minimum percent starch |
Maximum percent moisture |
Particle size 1/ |
|
I |
85 |
14 |
90 percent through No. 100 Sieve |
|
II |
88 |
10 |
95 percent through No. 80 Sieve |
|
III |
85 |
14 |
90 percent through No. 100 Sieve |
DISTRIBUTION STATEMENT A. Approved for public release; distribution is unlimited.
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