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• Description : POTATO STARCH
This document specifies requirements for potato starch, intended for food aims. Potato starch is obtained by mechanical separation from other parts of potato, washing, purifying, drying and sifting.
• Requirements
Potato starch is accordance with obligatory Food Legistlation.
2.1 Sensory Parameters
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Lp. No.
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Appearance
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homogeneous white powder
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1.
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Smell
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typical for potato starch
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|
2.
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Taste
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typical for potato starch
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|
3.
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Mechanical impurity
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impermissible
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4.
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Ferromagnetic impurity
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impermissible
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2.2 Physical - Chemical Parameters
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No.
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Parameter
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Value
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Method
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1.
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Moisture , %
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max. 20,0
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PN-84/A-74706
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2.
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pH
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5,5-7,5
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PN-84/A-74706
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3.
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Sulphate ash content in dry mass , %
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max. 0,35
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PN-84/A-74706
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4.
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Content mineral substance insoluble in 10% HCl, in dry mass , %
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max. 0.06
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PN-84/A-74706
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5.
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SO 2 Sulphur dioxide content , mg/kg
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max. 50
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PN-84/A-74706
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6.
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Macroscopic contaminations, number of organic particles with different colour in 1 dm 2
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50 with tolerance to 20%
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PN-84/A-74706
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7.
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Colour in CIE system, L
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min. 93
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8.
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Harmful metals content: mg/kg
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|
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Lead
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max. 0,50
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Wyd.Met. PZH 1996
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|
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Cadmium
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max. 0,1
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Wyd.Met. PZH 1996
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|
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Mercury
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max. 0,03
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Wyd.Met. PZH 1990
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2.3 Microbiological Parameters
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No.
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Examined parameters
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Value
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Method
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1.
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Total plate count in 1g
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max. 50000
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PN-EN ISO 4833:2004
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2.
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Moulds in 1g
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max. 500
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PN-ISO 7954:1999
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|
3.
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Yeasts in 1g
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max. 100
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PN-ISO 7954:1999
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4.
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Bacillus cereus in 1g
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max. 10
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PN-EN ISO 7932:1999
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5.
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Coli titre
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0,01
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PN-ISO 4831:1998
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6.
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Patogenic staphylococcus coagulase+
in 1 g
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(absent)
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PN-EN ISO 6888-1:2001
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|
7.
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Salmonella in 25 g
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(absent)
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PN-ISO 6579:1998
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8.
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Clostridium in 1 g
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(absent)
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PN-93/A-74703
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• Package
Potato starch is package in three- layer valve paper bags a'25 kg or package type Big-Bag with PE insert a'1000 kg. Potato starch may by transported without package, in special tank, on customer's wish.
Packing is marked wit h:
• name and address of producer,
• mark of product according to standard
• net weight in kg
• date of production who is also number of batch
• succeeding number of bag
• best before...... ,
• storage conditions
• Safeguard and Storage
Potato starch must be stored in dry, clean areas, free from foreign smells, protected from rodents and other pests. Relative humidity should be 60 – 75 % and temperature 20ºC. Shelf life 5 years.
• Transport
Conveyances are clean, dry and free from foreign smell .
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