Parameter

Unit

Min

Typical

Max

Text

Appearance

Fine white powder

Taste/Odour

Typical for potato starch, free from off-smells/taste

Moisture

%

20

pH

5.5

7.5

Whiteness

%

91

Ash

%

0.8

in dry matter

Scorched particles

pcs/dm²

96

SO2

mg/kg

10

Brabender Viscosity

BU

600

Microbiological

Aerobic mesophilic bacteria

CFU/g

10000

Yeasts and moulds

CFU/g

1000

Coliforms

CFU/g

absent in 1g

Salmonella

CFU/g

absent in 25g

Parameter

Result

Odour

loose powder with typical for potato starch odour with a slightly perceptible smell of acetic

Taste

typical for potato starch, free from foreign taste

Colour

white, not less than 91 in CIE L system

Moisture

not more than 20%

pH

4.0-6.5

Water solubility

completely soluble in temperature <70°C

Parameter

Unit

Min

Max

Text

Sensory

Appearance

loose, very fine flakes without

clusters and lumps

Smell/Taste

sweet, neutral, free from foreign smell/taste

Colour

White to light creamy

Physio-chemical Characteristics

Moisture

%

12

pH

6.0

7.0

Protein

Nx6.25 on d.b.

%

0.4

Ash

%

0.5

in dry matter

SO2

mg/kg

10

Granulation (mesh)

%

It is possible to grind the product and adjust product granulation to individual customer needs

Allergens

Product is free from allergens

Microbiological

Mesophilic organisms

CFU/g

100000

Yeasts

CFU/g

1000

Moulds

CFU/g

1000

E.coli

CFU/g

absent in 1g

Salmonella

CFU/25g

absent in 25g

Staphylococcus aureus

CFU/g

absent in 1g