What you can analyse

Characterize maize, potato, wheat, tapioca and other unmodified and modified starches. Standard methods are included for native starches and for chemically (crosslinked, substituted, converted) and physically (pregelatinized, and heat treated) modified starches. RVA tests may incorporate extended periods of high temperature and/or shear to predict starch compatibility with a particular process, and ability to withstand the impact of high shear pumps, mixers, homogenizers and mills during processing. Sample presentation can be customized to evaluate the consequences of different solids content, pH and added ingredients. The RVA can be used as a "mini pilot plant" to evaluate the performance of full formulations at bench scale during the product development process.