November 30, 2015
Potato Starch Muffins
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Potato starch is particularly well suited for use in the food industry as a substitute for fat or as a thickening and filling agent; it is also used as a carrier of flavours and as a stabilising agent when used in emulsions. Potato starch is also used as a water binding agent in the food industry.
Two special features of potato starch are its white colour and neutral flavour as well as its high viscosity.
Potato starch is obtained by mechanical separation from potatoes components, washing out, purification, drying and sieving. Product is destinated for food and technical purposes.
Used in a food, chemical, paper and textile industries, to starch of clothes in householding, for baking, thickening of soup, sauces, etc. and also for technical purposes in different branches of industry.
Product free from genetic modification.
Product free from allergens.
No remains of pesticides higher than permissible.
Magnetic separators mounted in technological system.
Product is packed in 3-ply paper valve bags of 25 kg net. Other type of packing is possible after agreement with recipient.
Recommended relative moisture of air: 60-75 % Temperature should not exceed 20°C.
5 years from date of production.
| Smell and taste | typical for potato starch, free from foreign smell and taste |
| Colour | pure white, not darker than standard I |
| Macroscopic impurities, number of organic particles per 1 decimetre 2, not more than | 50 (with 20 % tolerance) |
| Moisture, %, not more than | 20% |
| PH | 5.5 – 7.5 |
| Ash content in s.s.,%, not more than: | 0.35 |
| Minerals content, insoluble in 10% hydrochloric acid (HCl), in dry substance (m/m), not more than | 0.06 |
| SO2 content in mg/kg, not more than | 10 |
| 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 |
| Cadmium (Cd), not more than | 0.1 mg/kg |
Limit in 1g (m* & M*)
| Type of microorganisms | n* | c* | 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 | 1,000 |
*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
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