|
Spomix is a product which swells in cold, obtained by oxidation and thermical treatment of potato starch. Product is destinated for thicken of food products and used in desserts, ice-creams, creams, sauces, etc.
Physico-chemical measurements
| Appearance and smell: | loose, very fine flakes without clusters and lumps, neutral smell, free from foreign smell | | Taste: | sweet, neutral, free from foreign taste
| | Colour: | white to light creamy - coloured
| Moisture, %, not more than:
| 12 | PH:
| 6,0 - 7,0 | Ash content in s.s.,%, not more than:
| 0,5 | | SO2 content, mg/kg, not more than: | 10
| | Chlorine (Cl) content: | impermissible | | Sodium chloride (NaCl) content, not more than: | 0,30%
| | Granulation – remains on the sieve of mesh side: | 0,10 mm not more than 60%
0,16 mm not more than 80% | | 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 gel obtained from Spomix
| Smell: | sweet, neutral, free from foreign taste | | Constistency: | coherent, gelatinous, jagged, light airy, with visible bubbles | | Solubility: | good
| Time of solidification, (in min.),
not more than: | 20 | Resistance for syneresis, not more than
| 8 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 Spomix. Magnetic separators mounted in technological system. Product is packed in 3-ply paper bags 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
- Net weight in kg
- Date of production
- Shelf life Recommended relative moisture of air: 60-75 %
Recommended temperature should not exceed 20°C. 12 months from the production date in accordance with packing, storage and transport terms. ZN-06/ZETPEZET - 01
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 |
SPOMIX - E1404 
