No: SP.
01
Starch Industry
PRODUCT SPECIFICATION
’’JABUKA’’ Issue changes C; September 2012
CORN STARCH
Pančevo
Page 1 of 2
1. Product identification
Product name: Corn Starch
Barcode: 8606105499019
Organoleptic properties: Fine powder, odorless, white to bright yellow, with the characteristic flavor. Easily absorbs other
scents.
Chemical composition: Corn Starch is a carbohydrate, synthesized in plants through polymerization of the molecule D-
glucose ((C6H10O5)n) that are linked together by (1,4) and (1,6) glycosidic bonds. It is manufactured in the wet milling
process of corn and contains about 28% of amylosis (linear fraction) and 72% amylopectine (branched fraction).
2. Physical and chemical characteristics
NAME / unit VALUE LIMIT ANALYSIS METHOD
Moisture (%) max 14 - MI.21- SRPS EN ISO 1666
Total protein (%) max 0.4 - MI.22 - SRPS EN ISO 3188
Ash (%) max 0.1 - MI.25 - SRPS EN ISO 3593
Fat (%) max 0.1 - MI.23 - SRPS EN ISO 3947
Free SO2 (mg/kg) max 10 - MI.26 - Acidimetry
Amylose/amylopectin (%) 28/72 - MI.20 - Internal method
pH-value (20% suspension) 5.5 4.5 – 6.8 MI.24 - Potenciometry
Heavy metals content
Lead (mg/kg) - max 0,4 ICP/MS
Arsenic (mg/kg) - max 0,5 ICP/MS
Cadmium (mg/kg) - max 0,05 ICP/MS
Mercury (mg/kg) - max 0,03 ICP/MS
Microbiological critertia
Molds (CFU/g) - max 100 ISO/FDIS 21527-2
Enterobacteriaceae (CFU/g) - max 10 SRPS ISO 21528-1
Number of aerobic colony (CFU/g) - max 10000 SRPS EN ISO 4833
3. Legal Acts
The product is in accordance with these regulations:
3.1 Regulation of the quality of starch and starch products for food industry
Official Gazette of the SRJ no. 33/95; Official Gazette of the SCG no. 56/03, 4/04
3.2. Regulations on quality and conditions of use of additives in food and other requirements for additives and their mixtures
Official Gazette of the SCG no. 56/03; 5/04; 16/05
3.3 Law on Food Safty
Official Gazette of the RS no. 41/09
3.4 Regulation on general and special conditions of hygiene of food at any stage of production, processing and trade
Official Gazette of the RS no. 72/10
3.5 Regulations on food hygiene requirements
Official Gazette of the RS no. 73/10
3.6 Regulation on the maximum allowable residues of pesticides in food and animal feed and of food and animal feed which
is determined by the maximum allowable amounts of residues of plant protection
Official Gazette of the RS no. 25/10, 28/11
3.7 Guide for the application of microbiological criteria for food (first published June 2011) chapter IV.
3.8 Regulations on the general declaration and marking of packed foodstuffs
Official Gazette of the SCG no. 4/04, 12/04 and 48/04
3.9 Law on Genetically Modified Organisms
Official Gazette of the RS 41/2009
3.10 Law on safety of Foods and objects for general use Official Gazzete of the RS no. 92/2011
3.11 Ordinance on the limits of radioactive contamination of persons working and living environment and how the
implementation of decontamination
Official Gazette of the SRJ no. 38/11
Made by: Approved:
Name Quality team Ljubica Nedeljković
Signature
Date
AD.IDUSTRIJA SKROBA „Jabuka“ PANČEVO; Industrijsko naselje Skrobara bb, P. Fah 85, Pančevo; Tel:013/2317-701;
www.skrobara.rs; E-mail: kvalitet.skrobara@gmail.com
No: SP.01
Starch Industry
PRODUCT SPECIFICATION
’’JABUKA’’ Issue changes C; September 2012
CORN STARCH
Pančevo
Page 2 of 2
4. Packaging
Paper, multi layer valve bags (20 – 50 kg); big bags.
5. Marking / labeling
In accordance with the rules on declaration and labeling of packed food
Official Gazette of the SCG 4/04
Official Gazette of the SCG 12/04
Official Gazette of the SCG 48/04
6. Storage conditions / Transport
Packed: Dry, well ventilated rooms with relative humidity up to 70%, on the pallets covered with plastic foil, away from the
chemicals and material with specific scent.
Bulk packaging: Silos
Transport: Closed vehicles.
7. Validity
Two years
8. Application
The characteristics of starch represent the function of its nature, appearance (cold or hot solvate) and the parameters of
reaction: concentration, temperature, pH environment, presence of other ingredients etc. The corn starch can not be
dissolved in cold water but it can be kept in suspension by mixing. With the rising of the temperature, or in the alkali
environment, starch granules absorb water, bubble and form a viscose dispersion. The total decomposition happens on the
0
temperature from 100 – 160 C.
Food Industry
The function of the corn starch in the food products is: thickening, binding, texture carrier, food stabilization. It is used in the
production of pudding, soups, salad dressings, pastries, candies, meet products.
Pharmaceutical Industry
Corn starch is used for the fermentation substrate and tabletting.
Paper Industry
Corn starch improves the mechanical properties of paper. It is also used as a basic raw material for corrugated cardboard
glue.
Textile Industry
One of the basic functions of corn starch, starching function, can find its usage in the textile industry and in domestic usage.
Animal Nutrition
Corn starch is used in feed preparation.
9. Information for Special Needs Customer Group
Unintended
Used as ingredient
Allergenic constituent presence
Yes/No Nature of the constituent Yes No
Peanuts and products thereof No - -
Crustaceans and products thereof No - -
Fish and products thereof No - -
Eggs and products thereof No - -
Nuts and products thereof No - -
Milk and products thereof (including lactose) No - -
Soybeans and products thereof No - -
Cereals containing gluten and products thereof
No - -
(*)
Sulphur dioxide and products thereof (**) SO2 <10ppm
Yes - -
(not a classical allergen)
Celery and products thereof No - -
Sesame seeds and products thereof No - -
Mustard and products thereof No - -
Mollusks and products thereof No - -
Lupin and products thereof No - -
(*) Refer to wheat, rye, barley, rice, oats, kamut or their hybridised strains
(**) In technological process of corn steeping, SO2 is component of steeping water;
Made by: Approved:
Name Quality team Ljubica Nedeljković
Signature
Date
AD.IDUSTRIJA SKROBA „Jabuka“ PANČEVO; Industrijsko naselje Skrobara bb, P. Fah 85, Pančevo; Tel:013/2317-701;
www.skrobara.rs; E-mail: kvalitet.skrobara@gmail.com
