Adamix HS is an acetylated distarch adipate obtained by chemical treatment. It is a mixture of anhydride of acetic acid and adipic acid, destinated for thickening and stabilization of food products. Soluble in hot water. Particulary recommended for ketchups, dinner concentractes in powder, mayonnaise, salad sauces, vegetable sauces, vegetable-meat sauces, reduced-calorie margarine, milk drinks, puddings and curd cheese. Physico-chemical measurements
| Smell: | typical for potato starch,
free from foreign smell | | Taste: | typical for potato starch,
free from foreign taste
| | Colour: | white in CIE system, not less than 91
| | Moisture, %, not more than: | 20 | | PH: | 5,5 - 7,5 | | Ash content in s.s.,%, not more than: | 0,8 | Macroscopic impurities, number of organic particles per 1 decimetre 2, not more than:
| 96
| SO2 content in mg/kg, not more than:
| 10%
| | Acetyl content, not more than: | 2,5%
| Adipate content, not more than:
| 0,135% | Viscosity in °Bu, not less than:
| 600
| | Solubless in cold water: | insoluble | | Harmful metals content: | | arsenic (As), not more than: | 0,1 mg/kg | lead (Pb), not more than:
| 0,2 mg/kg | | quicksilver (Hg), not more than: | 0,01 mg/kg
| | |
| -
Microbiological measurements
Type of microorganisms:
| n* | c*
| Limit in 1g | | m* | M*
| Mesophilic organisms,
| 5
| 2
| 10 000 | 100 000
| E - Coli,
| 5 | 2
| 0(0,1g)
| 0(0,01g) | | Salmonella, | 5
| 0
| 0(25g)
| -
| | Staphylococcus aureus, | 5 | 0
| 0(0,1g)
| -
| Moulds and Yeasts
| 5
| 2
| 500
| 1000 | | | | | | | *M - accepted threshold value, over this value all results are disqualified
*m - steady value or below this value all results are acceptable
*n - number of samples analised in batch
*c - number of samples in batch with results between m and M Product free from genetic modification. Product free from allergens. Pesticides are marked in starch which is raw material in production of Adamix CS. Magnetic separators mounted in technological system. Product is packed in paper bag with polyethylene liner of 30 kg net. Other type of packing is possible after agreement with recipient.Packings are marked by label or overprint including following data:
- Name and address of producer
- Labelling of product
- Batch number
- Bag number
- Net weight in kg
- Date of production
- Shelf life Recommended relative moisture of air: 60-75 % Temperature should not exceed 20°C. 24 months from the production date in accordance with packing, storage and transport terms. ZN-06/ZETPEZET-05
Rozporządzenie MZ z 12.10.2007 roku Dz. U. Nr 199 poz. 1441
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Rozporządzenie MR i RW z 10.07. 2007 r. Dz. U. 137 poz. 966 |
