Technical aspects
Native corn starch is characterised by stable chemical parameters and high microbiological quality.
| Parameter | Value |
| Appearance | Fine powder, white to light yellow |
| Taste and smell | Odourless, characteristic taste |
| Moisture content | max 20% |
| Total protein | max 0.4% |
| Ash | max 0.5% |
| Free SO₂ | max 10 ppm |
| pH (20% suspension) | 4.5 – 8 |
| Total number of microorganisms | max 10,000 cfu/g |
| Moulds | max 500 cfu/g |
| Yeast | max 500 cfu/g |
| Salmonella | Absent in 25 g |
| E. coli | Absent in 25 g |
