| Test Item | Standard | Results |
| Appearance | From white to light yellow | Result |
| Particle size(mesh) | 95% minthru 80 mesh | From white to light yellow |
| Hot water insoluble matter(%) | ≤1 | 80 mesh |
| Ash(%) | ≤4 | 0.16 |
| Ash(acid-insoluble)(%) | ≤0.5 | 3.15 |
| Gelatin | Not detectable | ≤0.5 |
| Moisture(%) | ≤15 | Not detectable |
| Water absorption(ml) | ≤75 | 10.8 |
| Gelstrength(1.5%w/w, 0.2%KCl) | ≥900 | Pass muster |
| Starch testing | Iodineblue test is not significant | 950 |
| PH level | 6~8 | Not blue |
| Heavy metal(countbyPbppm) | ≤20 | 7.22 |
| Lead(ppm) | ≤1 | Conforms |
| Arsenic content(ppm) | ≤1 | ＜1 |
| Dextrines | Not detectable | Conforms |
| Maltodextrine | Not detectable | Not detectable |
| Sucrose | Not detectable | Not detectable |
(1) Food Industry: as gelatinizing and stabilizing agent used in candy, jelly, yokan, canned food, ham and sausages. As thickening and stablilizing used in jam, peanut butter, sesame soy. As stablilizing agent used in ice cream, popsicle etc. As stage-defluocculant used in fruit juice and beverage. As clarigying agent used in wine, soy sauce, vinegar.
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