tapioca starch
Post on 02-Oct-2015
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PRODUCT INFORMATION
C TAPIOCA STARCH
Product description
KMC TAPIOCA STARCH is extracted from Vietnamese cassava by means of a process, which
only uses ground water. It is thus possible to achieve an untreated starch with a high degree of
purity - physically, chemically as well as microbiologically.
KMC TAPIOCA STARCH is characterized by giving a very transparent high viscosity paste.
Depending on the concentration it forms a gel or a paste when cooled. .-
KMC TAPIOCA STARCH has a very broad area of application as a thickeningbinding agent, as a
texturizer and as an anti-caking agent.
CATHlAY PIGMENTS A Regulated Colours %. n . o u .
SYDNEY PHONE +61 2 9336 1000 FAX +61 2 9150 6677 MELBOURNE PHONE +61 3 8787 4400 FAX +61 3 9702 8738
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PRODUCT INFORMATION
C TAPIOCA STARCH
Characteristics
Appearance:
Smell and taste:
Moisture:
Protein:
pH value:
- Ash:
Whiteness:
Sulphur dioxide (S02):
Total viable count:
Yeast and mould:
Colifom bacteria:
B. cereus:
Salmonella:
E. coli:
Packaging
Tvpicallv values
white powder
neutral
13.0%
0.2%
6.7
0.1 %
98.0
110 ppm
12,ooo/g
2o/g
< 1 Olg
3 OOIg
absent in 25 g
absent in 1 g
Maximum limits
white powder
neutral
maximum 1 3.5 %
maximum 0.3%
5 - 7
maximum 0.3%
minimum 93.0
maximum 1 5 0 ppm
maximum 30,00O/g
maximum 500/g
maximum 1 O/g
maximum 1,000/g
absent in 25 g
absent in 1 g
25 kg polypropylene sacks.
Stora~e CATHAY PIGMENTS
Regulated COlOurS
Dry and cool. Separated from strong-smelling goods. SYDNEY PHONE +61 2 9336 1000
FAX +61 2 9150 6677
MELBOURNE PHONE +61 3 8787 4400 FAX +61 3 9702 8738
Identi*
Native tapioca starch is a food article and is declared as "Starch"
Apnlication
KMC TAPIOCA STARCH must be heated to be utilized as a thickeninglbinding agent. The starch is mixed with cold water (less than 45C) after which heating can be started.
KMC reserves the right to make changes in the above
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CATHAY PIGMENTS Ld$h Regulated Colours uw c n o m .
SYDNEY PHONE +61 2 9336 1000 FAX +61 2 9150 6677 MELBOURNE PHONE +61 3 8787 4400 FAX +61 3 9702 8738
White powder (KMC-02-04).
Min. 700 BU (6 % slurry starch by Viskograph Brabender - maximum viscosity)
5 -7. (20 g (ds) +- I00 ml of demineralised water).
Moisture content Max. 13,s % (IS0 1666 - oven method).
Sulphur dioxide ( S a ) Max. 30 ppm (IS0 5379).
Min. 93 (KMC-38-00).
Total viable count Max. 30.000/g. Incubation at 30C for 3 days (KMC-10-00).
Yeast and Mould Max. 500/g. Culture at 2SC for 5 days (KMC-11 -OOA and B).
Colifom bacteria Max. 10/g. Incubation at 37OC for 24 hours in RVG and TSA agar
Bacillus cereus Max. 1000 /g (NMLK 67)
S-07-05-01 Udg. OZ
KMC International AIS + Herningvej 60 + DK-7330 Brande + Denmark Tel.: +45 9642 5555 + Fax: +45 9642 5500 + e-mail: kmc@kmc.dk + Internet: www.kmc.dk
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