Starch-based ingredients are widely preferred by food developers for their ability to provide thickness, texture, and bulk at a relatively low cost and with greater ease in handling compared to hydrocolloids. However, starch may not be the ideal thickening or gelling agent for all food applications, making quality assessment crucial for product success.

At SIMA LABS, we offer comprehensive testing services for a wide range of starch products, ensuring they meet regulatory and quality standards. Below are some key starch-based food products and the typical parameters we analyze:

Corn Flour:
Produced by finely grinding whole corn kernels, corn flour retains all the natural components—protein, fiber, starch, vitamins, and minerals such as B vitamins, iron, and magnesium. Our testing covers key indicators including moisture, total ash, acid-insoluble ash, starch content, protein, pH, alcoholic acidity, and heavy metals like arsenic, lead, copper, zinc, and tin.

Custard Powder:
A popular dessert ingredient, custard powder generally comprises cornflour, salt, riboflavin (vitamin B2), and flavorings. We test for essential parameters like moisture, total ash, acid-insoluble ash, sulfur dioxide, and gelling agents to ensure its safety and performance.

Flours and Blends:
From wheat to nut- and root-based flours, these powders form the foundation of many staple foods around the world. SIMA Labs conducts thorough testing on moisture content, starch, protein, ash values, acid-insoluble matter, sulfated ash, cold water extract, and traces of heavy metals such as iron, lead, and arsenic.

Our rigorous testing protocols help manufacturers maintain product integrity, comply with safety regulations, and meet consumer expectations for quality and nutrition.