Pudding Powder is a product from oxidation of potato starch.
Used in food industry for production of puddings and desserts.
Physico-chemical measurements
| Smell: | typical for potato starch, free from foreign smell | | Taste: | typical for potato starch, free from foreign taste
| | Colour: | white to creamy-coloured
| Moisture, %, not more than:
| 20 | PH:
| 5,0 - 7,5 | | Ash content in s.s.,%, not more than: | 0,6
| | Macroscopic impurities, number of organic particles per 1dm2, not more than: | 80 (with 20 % tolerance) | SO2 content in mg/kg, not more than:
| 50 | | Sodium chloride (NaCl) content, %, not more than: | 0,2 | | Carboxyl groups content in dry substance, not more than: | 1,0% | | Minerals content, insoluble in 10% hydrochloric acid (HCl), not more than: | 0,1% | | Harmful metals content: | | arsenic (As), not more than: | 1 mg/kg | lead (Pb), not more than:
| 2 mg/kg | | quicksilver (Hg), not more than: | 0,1 mg/kg
| | | | -
Measurements concerning structure of pudding
| Appearance: | Product solidified in a dish keeps the shape of the dish, has smooth, glossy and countinuos surface. | | Constistency: | coherent, gelatinous, greasy | | Taste: | characteristic, free from foreign taste
| Resistance for syneresis:
| more than 4 h | -
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 pudding powder. Magnetic separators mounted in technological system. Product is packed in 3-ply paper valve bags of 25 kg net.Packings are marked by label or overprint including following data:
- Name and address of producer
- Labelling of product
- Net weight in kg
- Date of production
- Terms of storage
- Shelf life (best before: month, year) Recommended relative moisture of air: 60-75 %
Temperature should not exceed 20°C. Not more than 24 months from the production date in accordance with packing, storage and transport terms. PN - A - 74723,
Rozporządzenie MZ z 12.10.2007 roku Dz. U. Nr 199 poz. 1441
Rozporządzenie MZ z 31.12.2007 roku Dz. U. Nr 8 poz. 51
Rozporządzenie MRi RW z 10.07. 2007 r. Dz. U. 137 poz. 966 |
Pudding powder 
