A Certificate of Analysis (COA) is the document that proves a specific lot of starch meets its specification. For B2B buyers it is the single most useful quality document, because it turns a supplier’s claims into lot-level evidence. Here is what a complete native tapioca starch COA should contain — and what each parameter tells you.
Physical inspection
Before any instrument reading, a COA states the result of a straightforward physical check:
- Appearance — a fine, dry powder, free of lumps and foreign matter.
- Colour — white.
- Odour — neutral; a sour or musty smell signals a processing or storage problem.
Physical and chemical parameters
A complete COA lists each parameter with its unit, the guaranteed standard, and the method used to measure it — the same layout as our own Certificate of Analysis (FM-QC-23).
| Parameter | Unit | What it tells you | Typical method |
|---|---|---|---|
| Moisture | % | Affects shelf life and flow. Too high and the starch can cake or spoil; it is controlled to a tight range. | Moisture balance |
| Starch content | % | How much of the product is actually starch versus fibre and other solids. Higher is better for performance and yield. | Calculation |
| Whiteness | % | A proxy for cleanliness and processing quality; native tapioca starch should be bright white. | Kett C130 |
| pH | — | Indicates how neutral the starch is, which matters for sensitive formulations. | pH meter |
| Viscosity | BU | The functional heart of the starch: its thickening power and paste behaviour. Specify how it’s measured (e.g. peak viscosity) so lots are comparable. | Brabender Viscograph E |
| Ash | % | Residual minerals after burning; a low ash level signals thorough washing and refining. | AOAC |
| Pulp | cc/50 g | Residual fibre from the root; affects specks and filterability. | Sieve test |
| Fineness | % | Particle size, which affects dispersion and texture. | Sieve test |
| SO₂ | ppm | Residual sulphur dioxide, which separates food and industrial grades. See our guide to SO₂ grades. | Titration |
Microbiological parameters
For food-grade starch, a COA should also report microbiology — typically total plate count, yeast and mould, and the absence of pathogens such as Salmonella and E. coli — tested against your market’s limits.
Why the supplier’s system matters
A COA is only as trustworthy as the quality system behind it. Starch produced under FSSC 22000, ISO 22000, HACCP and GHP — independently audited by SGS — means every lot is tested against its specification before release, and the testing is part of a certified food-safety management system rather than an ad-hoc check.
Getting a COA
At TQ Industry Starch, detailed specifications and a lot-specific COA are available on request. Contact us with your product grade and destination and we’ll share the specification and a sample.