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    Potato Starch Phoenix

    Uploaded by

    Robert Conway
    This document provides the product specification for native potato starch. It lists the appearance as a fine white powder with no visible specks. Analytical specifications include a maximum of 0.1% fiber, 0.1% protein, 0.35% ash, and 19% +/- 1.5% moisture. Microbiological standards specify limits for total viable count, yeasts and molds, coliforms, salmonella, E. coli, and Staph. aureus. Other parameters outline results for cold swelling tests, pasting viscosity, and moisture content under varying humidity levels. The starch is packaged in bulk bags weighing 1,000 kg or 25 kg.

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    Potato Starch Phoenix

    Uploaded by

    Robert Conway
    44 views2 pages
    This document provides the product specification for native potato starch. It lists the appearance as a fine white powder with no visible specks. Analytical specifications include a maximum of 0.1% fiber, 0.1% protein, 0.35% ash, and 19% +/- 1.5% moisture. Microbiological standards specify limits for total viable count, yeasts and molds, coliforms, salmonella, E. coli, and Staph. aureus. Other parameters outline results for cold swelling tests, pasting viscosity, and moisture content under varying humidity levels. The starch is packaged in bulk bags weighing 1,000 kg or 25 kg.

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    This document provides the product specification for native potato starch. It lists the appearance as a fine white powder with no visible specks. Analytical specifications include a maximum of 0.1% fiber, 0.1% protein, 0.35% ash, and 19% +/- 1.5% moisture. Microbiological standards specify limits for total viable count, yeasts and molds, coliforms, salmonella, E. coli, and Staph. aureus. Other parameters outline results for cold swelling tests, pasting viscosity, and moisture content under varying humidity levels. The starch is packaged in bulk bags weighing 1,000 kg or 25 kg.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as doc, pdf, or txt
    44 views2 pages

    Potato Starch Phoenix

    Uploaded by

    Robert Conway
    This document provides the product specification for native potato starch. It lists the appearance as a fine white powder with no visible specks. Analytical specifications include a maximum of 0.1% fiber, 0.1% protein, 0.35% ash, and 19% +/- 1.5% moisture. Microbiological standards specify limits for total viable count, yeasts and molds, coliforms, salmonella, E. coli, and Staph. aureus. Other parameters outline results for cold swelling tests, pasting viscosity, and moisture content under varying humidity levels. The starch is packaged in bulk bags weighing 1,000 kg or 25 kg.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
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    Download as doc, pdf, or txt
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    Premium Ingredients International (UK) Ltd.

    Cap House, 9 - 12 Long Lane,


    London EC1A 9HA
    Chemicals Tel: +44 (0)20 7466 5460
    Fax: +44 (0)20 7466 5461
    Oils Tel: +44 (0)20 7466 5470
    Fax: +44 (0)20 7466 5471
    www.premiumingredients.co.uk
    enquiries@premiumingredients.co.uk

    PRODUCT SPECIFICATION
    PRODUCT: Native Potato Starch (Edible Grade)

    Appearance: Fine white powder, no visible specks

    Maximum 0.1% retained on a 150 Micron sieve


    Physical: Bulk Density 820 g/l +/- 2%

    Fibre Max 2.0%


    Protein Max 0.1%
    Analytical: Ash Max 0.35%
    Moisture 19% +/- 1.5%

    Chemical: pH 6.5 - 8.5 (1 : 2 / Starch : water)

    Max 10,000/g
    TVC
    Max 500/g
    Yeasts and Moulds Coliforms
    <10/g
    Salmonella
    Microbiology: Not present in 25 g
    E Coli
    Not present in 1 g
    B cereus
    Maximum 100 / g
    Staph.Aureus
    Not present in 10g

    RVA cold swelling Not present

    RVA Pasting Viscosity 1000 to 1500 cp

    Moisture content at 75%


    Other Parameters: DVS method Relative humidity at 10 min
    22.5 +/- 0.5%

    Moisture content at 98%


    DVS method Relative humidity at 75 min
    30 +/- 1%

    Packaging: Bulk, 1,000 kg and 25 kg Bags

    BRINGING THE RIGHT INGREDIENTS TOGETHER

    Registered Office: 27, Chancery Lane, London WC2A 1PA. Registered in England No. 05763347. VAT Registration No GB 802 0512 91
    Premium Ingredients International (UK) Ltd.
    Cap House, 9 - 12 Long Lane,
    London EC1A 9HA
    Chemicals Tel: +44 (0)20 7466 5460
    Fax: +44 (0)20 7466 5461
    Oils Tel: +44 (0)20 7466 5470
    Fax: +44 (0)20 7466 5471
    www.premiumingredients.co.uk
    enquiries@premiumingredients.co.uk

    BRINGING THE RIGHT INGREDIENTS TOGETHER

    Registered Office: 27, Chancery Lane, London WC2A 1PA. Registered in England No. 05763347. VAT Registration No GB 802 0512 91

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