Download - Tapioca Starch

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

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

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: [email protected] + Internet: www.kmc.dk