11u027r2_pc

DRAFT

MALAYSIAN 11U027R2

STANDARD

STAGE : PUBLIC COMMENT (40.20) DATE : 01/05/2014 - 30/06/2014

Edible cassava starch - Specification (Second revision) OFFICER/SUPPORT STAFF: (FA / )

ICS: 67.180.20

Descriptors: edible cassava starch, specification

© Copyright 2014

DEPARTMENT OF STANDARDS MALAYSIA

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Contents

Page Committee representation ........................................................................................................... ii Foreword ..................................................................................................................................... iii 1 Scope ............................................................................................................................. 1 2 Normative references .................................................................................................... 1 3 Terms and definitions .................................................................................................... 1 4 Quality requirements ..................................................................................................... 1 5 Sampling ........................................................................................................................ 4 6 Grading .......................................................................................................................... 4 7 Hygiene and sanitation .................................................................................................. 4 8 Packaging ...................................................................................................................... 4 9 Labeling ......................................................................................................................... 5 10 Farm requirements…………………………………………………………………………. .. 5 11 Compliance .................................................................................................................... 5 12 Certification mark ........................................................................................................... 5 Annex A Sampling ................................................................................................................. 6

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Committee representation

The Industry Standards Committee on Food, Food Products and Food Safety (ISC U) under whose authority this Malaysian Standard was developed comprises representatives from the following organisations: Department of Agriculture Malaysia Department of Chemistry, Malaysia Department of Islamic Development Malaysia Department of Standards Malaysia Federal Agricultural Marketing Authority Federation of Malaysian Manufacturers Malaysian Agricultural Research and Development Institute Malaysian Association of Standards Users Malaysian Institute of Food Technology Malaysian Palm Oil Association Malaysian Palm Oil Board Ministry of Agriculture and Agro-Based Industry Malaysia Ministry of Health Malaysia Ministry of International Trade and Industry Ministry of Science, Technology and Innovation (National Biotechnology Division) SIRIM Berhad (Secretariat) SME Corporation Malaysia Universiti Kebangsaan Malaysia Universiti Putra Malaysia The Working Group on Starches which developed this Malaysian Standard consists of representatives from the following organisations: Institute for Medical Research

Malaysian Agricultural Research and Development Institute (Food Technology Research Centre) SIRIM Berhad (Secretariat) SIRIM QAS International Sdn Bhd Universiti Kuala Lumpur (Chancelory) Universiti Kuala Lumpur (Malaysian Institute of Chemical Engineering Technology) Universiti Sains Malaysia Universiti Teknologi MARA Co-opted members:

Malaysian Agricultural Research and Development Institute (Rice and Industrial Crops Research Centre)

Universiti Putra Malaysia

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Foreword This Malaysian Standard was developed by the Working Group on Starches under the authority of the Industry Standards Committee on Food, Food Products and Food Safety. Major modifications in this revision are as follows: a) the title has been changed from “Specification for edible tapioca starch (First revision)” to

“Edible cassava starch - Specification (Second revision)"; b) the quality requirements for edible cassava starch have been revised to suit the current

practice; c) the inclusion of hygiene and sanitation requirements, halal compliance, grading; and d) the test methods have been updated. This standard cancels and replaces MS 154:1994, Specification for edible tapioca starch (First revision). Compliance with a Malaysian Standard does not of itself confer immunity from legal obligations.

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Edible cassava starch - Specification (Second revision)

1 Scope This Malaysian Standard specifies requirements for quality, grading, hygiene and sanitation, Halal compliance, labelling, test methods and sampling for edible cassava starch derived from the processing of the root of cassava, Manihot esculenta, intended for food applications.

2 Normative references The following normative references are indispensable for the application of this standard. For the dated references, only the edition cited applies. For undated references, the latest edition of the normative reference (including any amendments) applies. MS 1480, Food safety according to hazard analysis and critical control point (HACCP) system MS 1500, Halal food - Production, preparation, handling and storage - General guidelines MS 1514, Good Manufacturing Practice (GMP) for Food MS 1784, Crop commodities - Good Agricultural Practice (GAP) MS 1876, Starches and derived products - Determination of sulphur dioxide (Tanner method) MS 2410:2011, Refined sago starch - Specification MS 319:1987, Specification for cassava chips as animal feedstuff (First revision) Food Act 1983 and Food Regulations 1985

3 Terms and definitions For the purposes of this standard, the following terms and definitions apply. 3.1 cassava starch Starch in the form of fine powder derived from the root of cassava through the process of extraction and purification, and it is in native form.

4 Quality requirements 4.1 Cassava should be grown in accordance to MS 1784 or equivalent. 4.2 The product shall be in the form of free flowing powder and white in colour in accordance to MS 1876.

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4.3 The product shall be free from extraneous matters and has no objectionable taste or smell. 4.4 The product shall be prepared in accordance to Hazard Analysis and Critical Control Points (HACCP) in accordance to MS 1480. 4.5 The product shall also be prepared in accordance to Halal and toyyiban requirements in accordance to MS 1500. 4.6 Under microscopic examination, the starch granule is in shape, of irregular size ranging from 20 µm to 60 µm (see Figure 1).

Using a light microscope (magnification 400x)

Figure 1. Micrographs of cassava starch granules 4.7 It shall comply with the requirements given in Table 1 and any other requirements stipulated under the Food Act 1983 and Food Regulations 1985 currently enforced in Malaysia.

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Table 1. Quality requirements for edible cassava starch

Physicochemical characteristics

Requirements

Class Method of test

(MS 2410:2011, Annexes)

Premium First Second

Starch content (on dry basis), % by weight, min.

85 83 80 (A)

Moisture, % by weight, max. 13 14 14 (B)

Total ash (on dry basis), % by weight, max.

0.2 0.30 0.5 (D)

pH of aqueous extract 4.5 to 7.0 3.5 to 7.0 3.0 to 7.0 (E)

Crude fibre (on dry basis), % by weight, max.

0.1 0.2 0.3 (F)

Viscosity (6 % dry basis suspension), AU, min.

650 650 650 (G)

Colour („L‟ value), min. 90 85 80 (H)

Particle size through 120 mesh or 125 µm %, min.

99 95 90 (J)

Permitted level of microbial contaminant

Total plate count < 1 x 104 < 1 x 10

4 < 1 x 10

4 (K)

Yeast (CFU/gram) < 100 < 100 < 100

Mold (CFU/gram) < 100 < 100 < 100

Coliforms (CFU/gram) < 10 < 10 < 10

Escherichia coli (CFU/gram) absent absent absent

Staphylococcus aureus

(CFU/gram) absent absent absent

Salmonella (CFU/25 gram) absent absent absent

4.8 The permitted level of metal contaminants in edible cassava starch shall not exceed the limits given in Table 2.

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Table 2. Maximum permitted level of metal contaminants for edible cassava starch

Metal contaminants Maximum permitted level

(ppm)

Method of test

(MS 2410:2011, Annex)

Arsenic 1 (M)

Lead 2

Mercury 0.05

Cadmium 1

Antimony 1

4.9 Cyanide as hydrocyanic acid content shall not exceed 10 ppm, refer Appendix A in MS 319:1987.

5 Sampling Sampling shall be carried out as in Annex A.

6 Grading Edible cassava starch shall be graded based on the total starch content as shown in Table 3.

Table 3. Grading for edible cassava starch

Grade Total starch content

(% on dry basis)

Premium ≥ 85

First grade between 83 to less than 85

Second grade between 80 to less than 83

7 Hygiene and sanitation 7.1 The product shall be processed and packed under hygienic and sanitary conditions in premises licensed in accordance with the public health legislations currently enforced in the country. 7.2 The product shall comply with the provisions of this standard and be prepared and handled in accordance with MS 1514. 7.3 The product shall comply with HACCP as in MS 1480 and Halal and toyyiban requirements in accordance to MS 1500.

8 Packaging The product shall be packed in clean polypropylene or water impermeable paper bags or other suitable water impermeable packaging materials.

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9 Labelling 9.1 The product shall be marked legibly and indelibly or a label shall be attached to the container, as per the labelling requirements. 9.2 The label shall consist of the following: a) name of the product; b) grades i.e. premium or standard; c) code and batch number; d) name and address of miller and/or importer; e) Halal logo; f) HACCP logo; g) date of manufacture; h) minimum weight; and i) trademark (optional).

10 Farm requirements The farm should practice the Good Agricultural Practice as described in MS 1784 or equivalent.

11 Compliance 11.1 General Upon testing, when each of the samples is found to conform to the requirements specified in this standard, the lot, batch or consignment from which the samples have been drawn shall be deemed to comply with this standard. 11.2 Halal compliance The product deemed to comply with this Malaysian standard shall also comply with MS 1500.

12 Certification mark Each product may by arrangement with a recognised certification body, be marked with the certification mark of that body, provided the product conforms to the requirements of this Malaysian Standard.

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Annex A (normative)

Sampling

A.1 General requirements A1.1 Samples shall be stored in such a manner that there is no deterioration of the material. A.1.2 The sampling instrument shall be clean and dry. A.1.3 Samples shall be protected against contamination.

A.2 Sampling, testing and acceptance A.2.1 All containers in a single consignment of the material, drawn from a single batch of manufacture, shall constitute a lot. If a consignment is declared to consist of different batches of manufacture, the batches shall be grouped separately and the containers in each group shall constitute a separate lot. A.2.2 A representative sample of the material shall be drawn from each of the containers selected at random according to Table A.1. A.2.3 Equal quantities of the material, representative of each bag or container selected as prescribed in Clause A.2.1, shall be drawn using an appropriate sampling device if necessary, and mixed together so as to form a composite sample. The sample must be analysed and tested as per requirement (refer Table 1). This composite sample may be reduced if necessary. A.2.4 A representative contract sample taken, shall provide sufficient material to enable all specified tests to be conducted and shall not be less than 450 g. A.2.5 The following table shows the number of containers to be drawn from the lot and the acceptance number.

Table A.1. Sampling lot

Total number of containers in one lot

Minimum number of containers to be sampled

Acceptance number

300 or less

301 to 1 200

1 201 to 2 000

2 001 to 7 000

7 001 to 15 000

15 001 to 24 000

24 001 to 41 000

above 41 000

3

6

13

21

29

48

84

126

0

1

2

3

4

6

9

13

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Acknowledgements Members of the Industry Standards Committee on Food, Food Products and Food Safety Ms Shamsinar Abdul Talib (Chairperson) Ministry of Health Malaysia Ms Nageswary S Iyampillai/ Ms Zainorni Mohd Janis (Secretary) SIRIM Berhad Ms Faridah Aini Muhammad/ Department of Agriculture Malaysia Ms Zaliha Othman Ms Zaiton Ariffin/ Department of Chemistry, Malaysia Ms Marhayani Md Saad Ms Saimah Mukhtar/ Department of Islamic Development Malaysia Ms Hakimah binti Mohd Yusof Pn. Marshitah Bahar Department of Standards Malaysia Mr Ishak Abbas Federal Agricultural Marketing Authority Ms Jasmine Lee Federation of Malaysian Manufacturers Ms Hasimah Hafiz Ahmad/ Malaysian Agricultural Research and Ms Zainun Che Ahmad Development Institute Ms Ratna Devi Nadarajan/ Malaysian Association of Standards Users Ms Mohana Priya Assoc Prof Dr Nik Ismail Nik Daud Malaysian Institute of Food Technology Mr Ong Kim Pin Malaysian Palm Oil Association Dr Tan Yew Ai/ Malaysian Palm Oil Board Dr Nuzul Amri bin Ibrahim Dr Hanisah Hussin/ Ministry of Agriculture and Agro-based Ms Syarizad Mahpar Industry Malaysia Ms Nik Shabnam Nik Mohd Salleh/ Ministry of Health Malaysia Ms Nor Kamilah bt. Mohamad Alwi Mr Norman Peter/ Ministry of International Trade and Industry Mr Azlan Atiman Assoc Prof Dr Azizah Abd Hamid/ Ministry of Science, Technology and Datin Dr Asiah Ahmad Innovation (National Biotechnology

Division Ms Fadzilah Ahmad Din/ SME Corp Malaysia Mr Mohd Izham B. Abdullah Prof Dr Aminah Abdullah/ Universiti Kebangsaan Malaysia Assoc Prof Dr Mohd Yusof Maskat Prof Dr Jinap Selamat/ Universiti Putra Malaysia Prof Dr Nazamid Saar Members of the Working Group on Starches

Prof Dato' Dr Mohamad Azemi Mohd Noor Universiti Kuala Lumpur (Chancelory) (Chairman) Ms Nageswary S Iyampillai/ Ms Farah Asikin A Wahab (Secretary) SIRIM Berhad Dr Mohd Fairulnizal Md Noh/Ms Suraiami Mustar Institute for Medical Research Ms Nor Azmah Umar/Mr Kharis Zahid Malaysian Agricultural Research and Development Institute (Food Technology

Research Centre)

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Acknowledgements (continued) Mr Nurulnahar Esa Malaysian Agricultural Research and Development Institute (Rice and Industrial Crops Research Centre) Ms Norizah Abdul Manaf SIRIM QAS International Sdn Bhd Assoc Prof Dr Abd Manan Dos Mohamed Universiti Kuala Lumpur (Malaysian

Institute of Chemical Engineering Technology)

Assoc Prof Dr Sharifah Kharidah Universiti Putra Malaysia Syed Muhammad Assoc Prof Dr Fazilah Ariffin Universiti Sains Malaysia Assoc Prof Dr Cheow Chong Seng Universiti Teknologi MARA

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