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Alpha starch has a long and storied history, emerging from traditional food processing long before chemistry broke down its composition. Early societies didn’t call it "alpha starch," but they sure understood its thickening power when they cooked grains or roots. The switch from using raw starches pulled from corn, potatoes, and wheat to purposefully modifying them marked a turning point. Researchers in the twentieth century discovered heat and water unlock new characteristics in starch. By heating starch in water, the granules rupture, and the tightly packed crystalline regions unravel, giving rise to alpha starch. Bakeries, brewers, and textile mills learned how to use this cooked starch, not just for food, but for sizing fabrics and clarifying beer. Over time, the production of alpha starch left the home kitchen and entered factories, setting the stage for food manufacturing on a massive scale and changing how people eat and produce everyday goods.
Alpha starch refers to a form of starch that has already undergone at least partial gelatinization. That means someone already added heat and water, converting it from raw, gritty powder to something smooth and swelling. This pre-cooked version dissolves easily in cold or hot water, making it a reliable thickener and stabilizer for soups, sauces, instant noodles, and even paper adhesives. Manufacturers often turn to alpha starch because it saves time and energy—much less effort standing at the stove or tuning large processors for long cooking cycles. The food industry values this time-saving ingredient, as do makers of pharmaceuticals and textiles.
Unlike native starch, alpha starch feels softer, and when mixed with water, it creates a viscous paste instead of staying granular. Physically, its granules swell, break apart, and the usual birefringence seen under a microscope vanishes. Chemically, the main carbohydrate backbone stays intact, but hydrogen bonds inside the granules become disrupted, leading to a significant drop in crystallinity. That loss of order translates to increased water absorption, great for soups and batters needing consistent texture. Its molecular weight largely holds steady unless acid or enzymes chop it down further, but the change from a tight garden of glucose spirals to an open, tangled mass gives it new properties food scientists prize.
Producers often label alpha starch by source—corn, potato, wheat—since dietary restrictions and allergen concerns drive purchasing decisions. Technical specifications list moisture content (often beneath 14%), viscosity profile, (measured by rapid visco analyzers), pH, and microbial counts. Regulatory agencies watch for residual solvents, heavy metals, and pesticide levels, so suppliers run those tests regularly. Food-grade alpha starch labels clearly mark it for use in edible applications, along with batch numbers, shelf life, and storage recommendations. Industrial versions sometimes feature added information about particle size or suitability for certain adhesives.
Making alpha starch at commercial scale usually means using drum dryers or spray cookers. The raw starch meets heated water, forming a slurry, which then moves across a heated drum or through a high-pressure nozzle. Heat blasts the granules, splitting their internal structure. The dried film lifts off, ground down, and sifted into uniform powder ready for packaging. Some plants use steam-jet cooking or continuous cookers to process tons at a time. At home, a simple pot and stove can do the job: dissolve flour or starch in water, then bring it to a boil, stirring constantly until the mixture thickens and turns semi-transparent. The science behind this cooking process unlocks the action of alpha starch, whether on small scale or at tonnage levels.
Alpha starch acts as an excellent platform for further chemical modifications. Chemists can add acids to break its chains into dextrins for improved solubility, or they use oxidizing agents to create low-viscosity starch for paper and textile coatings. Etherification and cross-linking reactions introduce functional groups that toughen the starch against heat, acid, or repetitive freeze-thaw cycles. Each modification draws from the pre-gelatinized state of alpha starch, giving rise to products suited for thickened dairy desserts, edible films, or water-retaining agents for agriculture. The unique chemistry set loose by heat and water makes these reactions faster and more predictable compared to starting with raw starch.
Alpha starch hides under many labels in different industries. In baking and brewing sectors, phrases like "pregelatinized starch," "soluble starch," or "cooked starch" often appear. Multi-lingual packaging may list "amidon alpha" in French-speaking markets or "Gelklisterstärke" in Germany. Sometimes, companies brand their specific blends for bakery shelf life or noodle chewiness, leading to dozens of trade names. What matters most to users is recognizing its easy-dissolving, pre-cooked character, which separates it from more traditional raw or modified starches.
Alpha starch turns up in foods for infants and the elderly, so manufacturers pay close attention to safety. Plants adopt Good Manufacturing Practice and Hazard Analysis Critical Control Point systems. Quality teams screen batches for microbial contamination, mycotoxins, and pesticide residues. Occupational health rules recommend dust control to protect lungs, plus proper storage in cool, dry warehouses to prevent spoilage or clumping. Regulatory agencies check for allergen risks, especially with wheat-derived alpha starch, and require clear labeling. Food operators keep equipment sanitized, and regular audits ensure compliance. Following these guidelines matters just as much as developing new products.
Alpha starch finds its way into instant soup mixes, pie fillings, baby foods, and sports supplements as a smooth thickener that kicks in without high heat. The cosmetics industry uses it to modify texture in face powders and creams. It glues paper together in bookbinding and sizes textiles to strengthen fibers for weaving. Some companies use it as the base for biodegradable packaging. In pharmaceuticals, alpha starch serves as a binder or a disintegrant in tablet manufacturing. Its adaptability speaks to its value—not just for food scientists, but for anyone needing a fast-acting, easy-to-handle functional ingredient.
Labs keep pushing the boundaries of what alpha starch can do. Scientists look for new sources, like cassava or ancient grains, aiming to improve shelf life or create gluten-free options for sensitive consumers. Researchers test enzyme treatments to fine-tune molecular structure, hoping to match textures demanded by plant-based foods. Advanced testing, from differential scanning calorimetry to rapid viscometry, maps how processing impacts performance, fueling constant fine-tuning. Sustainability teams assess ways to cut water or energy in production, hoping to green the supply chain without sacrificing product quality. Academic groups work with food technologists and ingredient suppliers to develop hybrid starches that keep sauces creamy, even after freezing and thawing, or to tweak digestibility for customized nutrition.
Safety stands as a cornerstone for any common food ingredient, and alpha starch is no different. Studies on acute and chronic toxicity find little evidence of harm at even high consumption rates, as it digests to glucose like other starches. Regulatory reviews by agencies such as the FDA and EFSA continue to affirm its safety in approved uses. Researchers do monitor for side products, such as residual solvents or allergenic proteins, especially in sensitive groups. When starch is modified further or used as a carrier for other chemicals, toxicologists screen for unexpected effects. Public concern over highly processed foods keeps transparency high; data shows that properly manufactured alpha starch remains among the safest thickeners and texturizers in food technology.
Looking ahead, alpha starch isn’t standing still. Plant-based diets, convenience food innovations, and demand for sustainable packaging drive new uses. Biodegradable plates, compostable bags, and even pharmaceutical-grade capsules made with alpha starch signal a shift from single-use plastics. Expect to see more specialty versions tuned for fiber enrichment or slower glucose release, supporting health-focused products for diabetes and sport nutrition. Startups and established giants both invest in finding new botanical sources to make starch production less resource-hungry. Researchers hunt for ways to recycle waste starch streams from food plants or breweries, turning what once got tossed into valuable pre-cooked starch. As technology, health demands, and sustainability priorities shift, alpha starch’s blend of history and versatility makes it a staple worth watching in the next decade.
Alpha starch popped onto my radar while baking bread with my grandmother. She showed me how this powder worked wonders in thickening soup and smoothing out gloppy gravies. It turns out, alpha starch is more than a kitchen sidekick—it’s everywhere, and it plays a bigger role than most of us notice.
Bakers often swear by alpha starch for the soft, light texture in cakes and buns. It helps bread rise, holds together sauces, and gives certain candies their chewy bite. The science here feels almost magical: heating raw starch with water unlocks the alpha form, making it easy for our bodies to digest. This is why you’ll find it in breakfast cereals, instant puddings, soups, and so many other foods. Studies show a processed, easily digested starch boosts the energy punch in sports drinks and meal replacements, hitting the bloodstream a lot faster than raw starch.
Paper factories might look nothing like a bakery, but alpha starch works quietly in the background. It helps paper stay tough and crisp, stops ink from bleeding, and even smooths out recycled paper fibers. Textile mills have a similar trick: a quick alpha starch treatment lets threads glide through machines without catching or breaking. This use stretches back generations, and it hasn’t faded with all the talk of synthetic chemicals.
Pharmaceutical companies mix alpha starch into tablets as a binder. It shapes pills and keeps the active stuff even throughout the batch. Surgeons use medical-grade versions in wound care too—alpha starch helps stop bleeding and supports healing without much risk of allergic reactions. Farmers and zookeepers feed it to animals that need a simple energy source in their diets.
I see more people thinking about where things come from and what happens to leftovers. Alpha starch, coming mostly from plants like corn or potatoes, lines up with the push for greener materials. Biodegradable packing peanuts and compost-friendly cutlery often rely on this ingredient. It breaks down easily, so swapping in alpha starch helps cut down on plastic pollution. Eco-minded companies spot the demand for cleaner manufacturing, and alpha starch stands out as a solid option.
Some folks worry about genetically modified corn or trace chemicals used in big factories. Studies and food safety authorities put their stamp on pure alpha starch, but questions keep ticking when it’s produced on a huge scale. Getting transparency in where the starch comes from helps. Simple labeling and trusted certifications can steer people toward reliable options, especially for those with gluten allergies hunting for gluten-free sources.
Alpha starch won’t steal spotlights, but the world runs smoother with it. Whether whisked into food, stamped in packaging, or tucked into medicine cabinets, it helps regular people and companies solve everyday problems. Investing in cleaner production and simple information goes a long way. I’ve seen how one common ingredient shapes a lot more than taste. It brings energy, comfort, and even a shot at less waste—all from a powder in a bag on the pantry shelf.
Alpha starch shows up on ingredient lists for everything from snacks to bakery goods. Food companies use it for texture and consistency, but it’s fair to step back and ask: is it safe to eat? I’ve always been interested in what goes into my food. After having family members who deal with food allergies and concerns over additives, unraveling how safe something is became second nature.
Starch comes from crops like corn, potatoes, and tapioca. In science class, I learned the “alpha” form means it’s gone through heating with water, which gelatinizes it. This form becomes soft and easy to digest, unlike raw starch which tends to resist breaking down in our stomach. Manufacturers use alpha starch because it blends seamlessly into processed foods. You’ll find it as a thickener or stabilizer in everything from soups to candies.
Long before a new food ingredient reaches my plate, regulators like the FDA and EFSA review clinical and lab evidence. Corn, potato, and tapioca starches—once cooked or processed into alpha starch—show up on the FDA’s list as “generally recognized as safe” (GRAS). This label isn’t a rubber-stamped shortcut; it means experts with actual food science credentials have reviewed toxicology reports and human consumption data. No troubling links to allergies or chronic health issues have cropped up at levels you’d see in usual diets.
Looking back over studies, I noticed researchers even use alpha starch as a control in nutrition trials. They know folks can digest it without problems. As a parent, I pay close attention to new research on children’s health. Nothing published signals any specific threat, unless someone has starch intolerance or serious metabolic concerns.
I understand why questions come up. The world seems flooded with processed ingredients and additives, and every few months another “hidden hazard” makes headlines. With alpha starch, the concern sometimes centers around processing aids—like chemicals or enzymes—used during manufacturing. Companies have to stick to food-grade standards, and they don’t get a free pass from government oversight. Transparent labeling goes a long way here. I always say: read the label, check what other brands use.
Some folks, like those with rare genetic issues such as congenital sucrase-isomaltase deficiency (CSID), struggle to break down starches. People living with celiac disease or gluten intolerance should know: pure starches from potatoes or tapioca don’t contain gluten. Cornstarch usually tests below gluten thresholds, though cross-contamination can happen. Every person’s gut works a bit differently. If bloating or discomfort crops up after eating foods heavy in starch, it makes sense to ask your doctor for advice.
Processed foods often use ingredients like alpha starch to save time in home kitchens. Cooking from scratch with whole potatoes or rice skips some additives, but not everyone has hours to spare. Sticking to moderation seems realistic. I prioritize fruits, vegetables, whole grains, and homemade meals most days. If I grab a snack bar with alpha starch now and then, knowing the science and history behind its use helps me feel comfortable.
Plenty of fuss surrounds unfamiliar food names, but alpha starch doesn’t carry the risks people associate with artificial preservatives or colorants. Food safety hinges on evidence, not online chatter. With solid oversight, informed choices, and a little self-awareness, people can include foods containing alpha starch in their diets without unnecessary worry.
People use starch every day, probably without thinking about it. Open any kitchen cabinet or take a look at food packaging—there’s a strong chance starch is there in some form. When a package says “Alpha Starch,” the story gets narrower. Alpha Starch rarely strays from its plant-based foundation, and most of it starts with one of three major crops: corn, potatoes, or cassava. Corn seems to dominate in places like the United States, while cassava covers more ground in parts of Africa and Asia.
Starch comes from the seeds, tubers, or roots of these plants. Factories wash the raw plants, crush or mill them, and separate out the starchy bits—leaving behind the parts not needed, like fiber and protein. The magic happens in the next step: drying and filtering. Water does most of the heavy lifting in this procedure. Clean water allows for a purer, whiter end product, something food companies demand. Health risks rise when the water or raw plants aren’t free of contaminants, according to the World Health Organization. The journey from farm to finished powder runs smoother when water quality and plant health stay at a high standard.
Most pure Alpha Starch doesn’t need much else to make the grade, though producers sometimes add a little extra for processing. Food-grade starch often includes small traces of anti-caking agents such as calcium carbonate or magnesium stearate. These agents help prevent clumps during storage. A few companies add preservatives or acidity regulators—citric acid, for instance—to keep the starch from breaking down or turning yellow over time.
Consumers often worry about “hidden” ingredients, so transparency matters. Credible brands share their ingredient lists, supporting the European Food Safety Authority’s push for clearer food labeling. Studies from Harvard’s School of Public Health suggest food manufacturers that list sources plainly build more trust among customers and regulators. Allergens don’t usually come into play unless cross-contamination happens during processing, though folks with known allergies should check packaging or reach out to the company for details.
Over the years, I’ve seen how poor controls in sourcing and handling can hurt both taste and safety. If producers use subpar water, odd flavors end up in the starch, and spoiled batches become more frequent. Stories about contaminated imports remind us why every step in the supply chain matters. The FDA and equivalent agencies test for heavy metals and pesticide residues in samples from overseas. It’s a slow process, but even finding one tainted batch can save a lot of trouble for those of us who might be cooking or baking at home.
There’s a practical side, too—anything added to the mix needs to make sense for the end use. Pure Alpha Starch works well thickening sauces or baking, but modified starches—made by introducing new molecules—find their niche in big industrial bakeries or the pharmaceutical world where texture and stability count. The rise in consumer focus on clean labels means the big brands stick with simple, recognizable components in most home-use starches.
Produce cleanly, source plants from reputable farms, use safe water, and keep consumer needs in plain sight. Improved traceability and honest labeling build public trust and reduce health risks. After all, the simpler the ingredient list, the easier it gets for people to make good choices for themselves and their families.
Alpha starch finds its way into many kitchens, bakeries, and factories, but most folks don’t give much thought to storage beyond tossing a bag on a shelf. That’s a mistake that can turn a perfectly fine ingredient into a clumpy, contaminated mess. Starch looks innocent and durable, yet it’s surprisingly picky about its environment.
The biggest problem for alpha starch is moisture. Starch soaks up water from the air like a sponge, so a humid room quickly leads to lumps, caking, and spoilage. Even a few drops of water sneaking past a loose lid can ruin a whole batch. I still remember opening a container of starch that I had carelessly left unsealed in the pantry. What came out looked more like bread dough than powder. Not only did I waste money, but I created a risk for mold and bacteria. Research from food safety groups backs this up — most spoilage incidents with starch-based products, in both home and factory environments, come from excess humidity leaking in.
Heat speeds up every bad process you can imagine in food. Starch breaks down, attracts insects, and increases the risk of odors and chemical changes if left in a hot spot. Storing starch away from stoves, heaters, or direct sunlight keeps the product closer to its original state for months. Food scientists recommend temperatures below 25°C (77°F) whenever possible. A pantry shelf or a cool storeroom works well enough, while locations like garages and top cabinets often stay too warm.
Every time starch products get exposed to open air, they start to lose quality. I’ve found that transferring starch into airtight, food-grade jars or sturdy plastic containers beats keeping it in the manufacturer’s paper bag. Bugs and rodents have an easier time breaking into bags, but containers with tight lids keep them out. Pests are more of a risk than most people admit—especially for those storing large quantities or buying in bulk. Using containers that seal well means starch stays safe from contamination, odor absorption, and accidental spills.
All starch storage areas need regular cleaning. Dust, food scraps, and spills attract moisture and critters. I make a habit of wiping shelves, checking container seals, and tossing any old or questionable starch. U.S. Department of Agriculture recommendations stress routine cleaning and checking for signs of spoilage or infestation. It takes just minutes but saves money and keeps kitchens and storerooms safer.
Best practice for storing alpha starch looks like this: use airtight containers, keep them in dry and cool rooms, and check often for leaks, pests, or signs of spoilage. Don’t let it sit near strong-smelling foods—starch picks up odors easily. Buy only the amount you’ll use within a reasonable time. Alpha starch costs less than replacing entire recipes or cleaning up after contamination. Most importantly, small changes like switching to containers with reliable lids or storing supplies in a pantry instead of under a hot sink bring results right away. Good starch keeps baking and cooking reliable, safe, and affordable—something everyone benefits from.
Alpha starch goes by many names in the food world, from modified food starch on an ingredient label to simple “starch” in bakery recipes. Most commercial alpha starch comes from corn, wheat, or potatoes. Every manufacturer has their source, but corn and wheat remain most common worldwide. This origin matters more than most people realize. You can’t tell from the name alone whether a product contains traces of wheat, and somebody with celiac disease can’t take shortcuts with their health by guessing.
Plenty of people move through life without thinking too hard about obscure ingredients. That changes fast if you have allergies, or love someone who does. Wheat—one of alpha starch’s sources—carries one of the eight top allergens identified by the FDA. Just a crumb can ruin a day for someone with a wheat allergy or gluten intolerance. In my own experience, helping a close friend with celiac disease navigate grocery aisles developed a close-up understanding of what vigilance really means. She won’t buy anything with ambiguous starch labeling unless the package directly states “gluten-free.”
Even if a product claims “starch” on the ingredient list, unless it specifies the source (corn starch, potato starch) or carries a gluten-free certification, those with allergies still have to dig deeper. Wheat starch can sometimes slip under the radar if labeling isn’t clear or if the starch has been processed to remove gluten, but contamination risk never fades completely. Manufacturers often process starches in plants that handle multiple grains or allergens, introducing room for cross-contact.
In the United States, the FDA lays out clear rules: any ingredient from a major allergen like wheat must appear on the label. That has improved safety for shoppers over the past two decades, but not every country matches that standard. Imported foods arrive with less clear labels, and not every “starch” on a worldwide product guarantees a safe experience for someone allergic to wheat or other grains. In some regions, loose regulations allow companies to leave out specific information about allergenic sources, putting more pressure on consumers to demand transparency.
Alpha starch itself doesn’t trigger allergies out of nowhere—it’s the plant source that decides its risk. Corn and potato, for example, cause fewer allergic reactions, but wheat changes the story completely. Sometimes, a product starts as wheat starch but goes through extra processing to reduce gluten below safe thresholds. Even then, gluten-sensitive people remain wary, since the FDA allows “gluten-free” on foods as long as gluten sits below 20 parts per million. People with extreme sensitivity may not consider that safe enough.
Clearer labels help build trust. Adding the plant source wherever starch appears helps shoppers breathe easier. For companies, full transparency isn’t just about legal compliance; it’s about earning loyalty from families who already read ingredient lists until their eyes blur. Companies can also invest in dedicated allergen-free production lines and regular allergen testing, especially as more shoppers learn about food allergies each year.
For anyone managing an allergy, the only reliable step is research. Call or email the manufacturer if the source of an ingredient isn’t clear from the label. Double-check imported foods, which might not follow domestic laws. Trusting brands with good transparency pays off, especially for families juggling more than one allergen concern. Alpha starch seems simple, but for many people it brings up important questions about food safety, honesty, and taking care of each other at the table.
| Names | |
| Preferred IUPAC name | Polylinin(1→4)-α-D-glucopyranosyl |
| Other names |
Native Starch Cassava Starch Tapioca Starch |
| Pronunciation | /ˈæl.fə stɑːrtʃ/ |
| Preferred IUPAC name | α-D-Glucan |
| Other names |
Alpha Starch Powder Pre-gelatinized Starch Pregel Starch |
| Pronunciation | /ˈæl.fə stɑːrtʃ/ |
| Identifiers | |
| CAS Number | 9005-25-8 |
| Beilstein Reference | 3119534 |
| ChEBI | CHEBI:28017 |
| ChEMBL | CHEBI:28017 |
| ChemSpider | 4444650 |
| DrugBank | DB09412 |
| ECHA InfoCard | 08d858dc-b035-4dc0-ae12-c6576ece5f06 |
| EC Number | 232-679-6 |
| Gmelin Reference | 41581 |
| KEGG | C00159 |
| MeSH | D013203 |
| PubChem CID | 24836963 |
| RTECS number | VX9648000 |
| UNII | 1C3QWIS1II |
| UN number | UN 2215 |
| CAS Number | 9005-25-8 |
| Beilstein Reference | 3930348 |
| ChEBI | CHEBI:28017 |
| ChEMBL | CHEMBL1201644 |
| ChemSpider | 4586113 |
| DrugBank | DB09413 |
| ECHA InfoCard | 06d98b09-3ba3-4ed0-ab98-55ea632825d7 |
| EC Number | 232-679-6 |
| Gmelin Reference | Gmelin Reference: 172486 |
| KEGG | C00159 |
| MeSH | D013203 |
| PubChem CID | 24836961 |
| RTECS number | YU3500000 |
| UNII | DXI3R865HQ |
| UN number | UN3077 |
| Properties | |
| Chemical formula | (C6H10O5)n |
| Molar mass | Molar mass: 162.14 g/mol |
| Appearance | Fine, white, odorless powder |
| Odor | Odorless |
| Density | 0.45 - 0.65 g/cm³ |
| Solubility in water | Insoluble in cold water |
| log P | 2.3 |
| Acidity (pKa) | 4.5 |
| Basicity (pKb) | 12.0 |
| Refractive index (nD) | 1.50 |
| Viscosity | 4.5% solution; 45-65 mPa.s |
| Dipole moment | 0.00 D |
| Chemical formula | (C6H10O5)n |
| Molar mass | Molar mass: 162.14 g/mol |
| Appearance | White to off white fine powder |
| Odor | Odorless |
| Density | 0.55 - 0.65 g/cm³ |
| Solubility in water | Insoluble in cold water |
| log P | 1.75 |
| Acidity (pKa) | 12.2 |
| Basicity (pKb) | 10.2 |
| Magnetic susceptibility (χ) | Diamagnetic |
| Refractive index (nD) | 1.50 – 1.53 |
| Viscosity | Moderate |
| Dipole moment | 4.8 D |
| Thermochemistry | |
| Std molar entropy (S⦵298) | 510.5 J/mol·K |
| Std enthalpy of formation (ΔfH⦵298) | -1275 kJ/mol |
| Std enthalpy of combustion (ΔcH⦵298) | -4180.7 kJ/mol |
| Std molar entropy (S⦵298) | 354 J/(mol·K) |
| Std enthalpy of formation (ΔfH⦵298) | -1275.0 kJ/mol |
| Std enthalpy of combustion (ΔcH⦵298) | “-4108 kJ/mol” |
| Pharmacology | |
| ATC code | A11CC07 |
| ATC code | A11HA59 |
| Hazards | |
| GHS labelling | GHS07, GHS08 |
| Pictograms | GHS07 |
| Hazard statements | Hazard statements: Not classified as hazardous according to GHS. |
| Precautionary statements | Keep container tightly closed. Store in a dry place. Avoid breathing dust. Wash hands thoroughly after handling. If inhaled: Remove person to fresh air and keep comfortable for breathing. If in eyes: Rinse cautiously with water for several minutes. |
| Autoignition temperature | 210 °C |
| Explosive limits | Upper: 63 g/m³, Lower: 30 g/m³ |
| LD50 (median dose) | LD50 (median dose): >5,000 mg/kg (rat, oral) |
| NIOSH | AA1638000 |
| PEL (Permissible) | 15 mg/m³ |
| REL (Recommended) | 30 g |
| GHS labelling | GHS07, GHS08 |
| Pictograms | GHS07, GHS08 |
| Hazard statements | Hazard statements: Not a hazardous substance or mixture according to the Globally Harmonized System (GHS). |
| Precautionary statements | Keep container tightly closed in a dry and well-ventilated place. Store in a cool, dry place. Avoid contact with eyes, skin, and clothing. Wash thoroughly after handling. |
| NFPA 704 (fire diamond) | 1-1-0 |
| Flash point | Above 200°C |
| Autoignition temperature | 410°C |
| Explosive limits | Explosive limits: 30–2000 g/m³ |
| LD50 (median dose) | > 10,000 mg/kg (Rat, oral) |
| NIOSH | RP3550000 |
| PEL (Permissible) | 15 mg/m3 |
| REL (Recommended) | 100 – 200 kg/ha |
| Related compounds | |
| Related compounds |
Tapioca dextrin Pregelatinized starch Corn starch Potato starch Wheat starch |
| Related compounds |
Cassava Starch Tapioca Starch Modified Starch Pregelatinized Starch |
