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MALTODEXTRIN

Certificate
of kashrut
2008
Certificate
of kashrut
2009
MALTODEXTRIN MATERIAL SAFETY DATA SHEET

 

1. PRODUCT IDENTIFICATION:

Maltodextrin
LOW-SACCHARIFICATION, MEDIUM-SACCHARIFICATION, HIGH- SACCHARIFICATION

Polish Classification of Products and Services:

15.62.21-30.00

 

PPZ “NOWAMYL”S.A.

ul. Szosa Świdwińska 1

73-150 Łobez

tel. (091)397 40 21

Usage:

An ingredient in all kinds of confectionary products that preserves against hardening and sugar crystallisation, prolongs the freshness of bakery products, stabilises the consistency of mayonnaise, in tablet coatings, as an ingredient in nutritional-health drinks, as a sweetener for diabetics, diet products, as a carrier during the drying of dyes, aromas and juices, in the production of pork-butcher products and frozen creams, as well as powdered products (ice creams, soups, sauces, etc). On account of its filling, thickening and stabilizing properties, maltodextrin is used in the production of food for children (modified milk, nutritional ingredient for infants).

There are no contraindications associated with using this product.

 

2. COMPOSITION AND INFORMATION ABOUT INGREDIENTS:

Maltodextrin is a plain sugar, a product of the enzymatic depolymerization of water suspended potato starches intended for food purposes.

 

Carbohydrate Composition

Low - Saccharification

Medium - Saccharification

High - Saccharification

glucose

0.7 %

1.5 %

4.5 %

maltose

2.0 %

6.5 %

15.0 %

polysaccharide

97.0 %

92 %

80.5 %

 

3. IDENTIFICATION OF RISKS

There are no particular risk factors for people or the environment – this is a food product.

 

4. FIRST AID:

Administered when there is:

- contact with eyes: rinse eyes with lukewarm water.

- inhalation: drinking a large quantity of water is recommended.

This food product does not threaten health.

5. PROCEDURE IN THE EVENT OF FIRE:

Appropriate fire-extinguisher media: carbon dioxide, powder, foam, water extinguisher (mist). There are no special requirements regarding the substances themselves, the product after ignition or other gases. Standard chemical fire procedures should be followed.

 

6. PROCEDURE IN THE EVENT OF UNINTENTIONAL RELEASE INTO THE ENVIRONMENT

 

There are no particular risk factors for people or the environment – this is a food product

7. PROCEDURE FOR STORING THE PRODUCT:

Proceed in accordance with the principles of good hygiene practises. Do not allow for excessive dusting when pouring the product out of the packaging.

In a dry, cool place according to PN-88/A-74705.

Recommended relative air humidity 60-75%, temperature 20oC.

Storage period amounts to 12 months from the production date.

 

8. EXPOSURE CONTROL AND INDIVIDUAL PROTECTION EQUIPMENT

It is recommended that anti-dust masks (eyewear) be used when pouring out the contents of the sacks.

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9. PHYSICOCHEMICAL PROPERTIES:

 

Parameters inspected

Requirements

L

M

H

Moisture

4.5-7.0 %

 

5.0-7.0 %

 

pH content

 

5.0-7.0

DE (reducing sugars)

 

6-11

11-20

20-30

Ash content

 

max.0.4%

Insoluble mineral substances content in 10% HCl

 

0.1%

Mechanical impurities

 

unacceptable

 

 

 

 

 

 

Colour -white to light cream

Appearance and consistency -loose powder, without agglomerates

Scent -no scent and no strange odour

Taste -lightly sweet, no strange aftertaste

Solubility -total

 

 

 

 

General number of aerobes in 1g - max. 50000

General number of yeasts and moulds in 1g - max.100

Bacteria from the coli group in 0.1g -absent

Pathogenic staphylococcus in 0.1 g – absent

Salmonella in 25 g – absent

Clostridium perfringens in 10 g - absent

 

10. STABILITY AND REACTIVITY:

Conditions which should be avoided: protect against moisture (hygroscopic product).

 

11. TOXICOLOGICAL INFORMATION:

The product is not classified as a toxic substance.

 

12. ECOLOGICAL INFORMATION:

There are no particular risk factors for people or the environment – this is a food product

 

13. WASTE PROCEDURES:

N/A

 

14. TRANSPORT INFORMATION:

Carry in a dry and clean means of transport, which at the same time should protect the packaging against damage.

 

15. INFORMATION CONCERNING LEGAL REGULATIONS:

Journal of Laws No. 171, the Law dated 25-08-2006 (item 1225) on Sanitary Conditions for Food and Feed.

Journal of Laws No. 177, Ordinance of the Minister of Health dated 18-09-2008 (item 1094) on Allowed Additions and Substances supporting Food Processing.

Journal of Laws No. 137, Ordinance of the Minister of Agriculture and Rural Development dated 10-07-2007 (item 966) on Marking of Foods and Allowed Additions.

 

16. OTHER INFORMATION:

 

The hereby sheet is the property of PPZ “Nowamyl” S.A. in Łobez and exclusively characterizes the products marked on the label and our company. Using this card with the products of another company is in discordance with the law.

 

 

Journal of Laws No. 220, Regulation of the Ministry of Agriculture and Rural Development from December 16, 2002 (item 1856) on the matter of labelling comestibles and permissible additive substances with later amendments.

 

Journal of Laws No. 94, Regulation of the Ministry of Health from April 23, 2004 (item 933) on the matter of permissible additive substances and substances that aid processing with later amendments.

 

MICROBIOLOGICAL PARAMETERS:

 

ORGANOLEPTIC PROPERTIES:

 
"NOWAMYL" S.A. - Potato Processing Plant 73-150 Lobez, ul. Szosa Swidwinska 1
Sad Rejonowy w Szczecinie XVII Wydzial Gospodarczy Krajowego Rejestru Sadowego, KRS nr 0000030134, NIP 859-000-06-88, Kapiatal zakladowy 10 864 061,65 zl
phone. 0913974021 to 24 fax 0913974592 Email: info@nowamyl.pl|=| Sales Department: zbyt@nowamyl.pl