Native Tapioca Starch Food-Grade Specifications

Now that pro­duc­tion batch­es have been test­ed, CAPLINQ and ANK Gabon can now pub­lish the Phys­i­cal, Chem­i­cal and Micro­bi­o­log­i­cal Require­ments (col­lec­tive­ly known as the Pur­chase Spec­i­fi­ca­tions) to which the Food-Grade Native Tapi­o­ca Starch will adhere. Of course, this means that the starch can also be used for indus­tri­al starch appli­ca­tions, but the qual­i­ty of the starch pro­duced will all meet the below food-grade require­ments. Addi­tion­al, cus­tomer-spe­cif­ic require­ments can also be con­sid­ered.

Food-Grade Native Tapioca Starch Purchase Specifications:

Items to be list­ed on Cer­tifi­cate of Analy­sis (CoA) of every deliv­ery:
Mois­ture: 11- 14% (ISO 1666)
pH: 4.5 — 7
Total aer­o­bic mesophilic count: 10,000 CFU /g (ISO 4833)
Moulds: 250 CFU/g (ISO 7954)
Yeast: 250 CFU/g (ISO 7954)
E. coli or col­iforms: absent (ISO 16654)
Sal­mo­nel­la: absent (ISO 6579)
Shelf-Life: 12 months after deliv­ery date

Items to be mea­sured and sup­plied year­ly to cus­tomer:
Ash: max. 0.3% (ISO 3593)
Dif­fuse reflec­tion Number/Whiteness: min. 90
Vis­i­ble Impu­ri­ties: max. 10
Sieve analy­sis (vibra­tional): max. 0.15%
Pro­tein con­tent: max. 0.2%
Cyanogenic poten­tial : max 10mg HCN/kg (AOAC 1995 915.03 Pyri­dine Pyra­zolone method)
Braben­der vis­cos­i­ty: min. 700 Bu (Conc. 6% ds, 700 cmg, 75 rpm, start temp. 45oC, increas­ing with 1,5 oC/min. till 90 oC, hold for 20 min., Read peak vis­cos­i­ty)
Sul­phite (SO2): max. 10 mg/kg (ISO 5379)
Arsenic (As): max. 0.1 mg/kg (ISO 11212)
Cad­mi­um (Cd): max. 0.1 mg/kg (ISO 11212)
Lead (Pb): 0.5 mg/kg (ISO 11212)
Mer­cury (Hg): 0.05 mg/kg (ISO 11212)

LOOKING FOR AN OFFICIAL PRICE QUOTE? Con­tact us and let us know your required quan­ti­ty and the des­ti­na­tion port.

Click for more infor­ma­tion regard­ing Native Tapi­o­ca (Cas­sa­va) Starch, or please con­tact us for more details.

To learn more about ANK Gabon you can see the pre­sen­ta­tion or the tran­script

ANK Gabon Food Grade Native Tapioca Starch presentation Transcript

Slide 1

An overview of ANK Gabon’s tapi­o­ca starch and flour fac­to­ry in Leconi, Gabon

ANK Gabon Leconi, Gabon, Africa

* An overview of ANK Gabon’s tapi­o­ca starch and flour fac­to­ry in Leconi, Gabon Food Grade Native tapi­o­ca starch

Slide 2

Table of con­tents

* Intro­duc­tion ANK Gabon
* Cas­sa­va starch & flour process chain
* Spec­i­fi­ca­tion sheet for native cas­sa­va food & indus­tri­al grade

Slide 3

At the site of ANK Gabon
From left: Chris Per­abo, Gen­er­al Man­ag­er CAPLINQ Europe BV,
Renee de Schep­per, Prod­uct Engi­neer, CAPLINQ Europe BV,
Ari Bouhadana, Gen­er­al Man­ag­er ANK Gabon[htsP type=“Read More…”]

Slide 4

Advan­tages of the African Equa­to­r­i­al savan­na
* No deforestation:Tapioca is adapt­ed incred­i­bly well to grow in the African savan­na sands
* No water needed:8 months of rainy sea­son pro­vides all the water need­ed
* Near-End­less Plant­i­ng Potential:There are more than 5000 square kilo­me­ters of plateau savan­na in Gabon, and thou­sands more in neigh­bor­ing Con­go

Slide 5

The num­bers IN SHORT

TAPIOCA Pro­duc­tion
* ANK Gabon has 15,000 hectares avail­able in Leconi, Gabon
* Each hectare of plant­i­ng pro­duces an aver­age of 20MT of tapi­o­ca roots
* Tapi­o­ca roots con­tain approx­i­mate­ly 25% starch

Fac­to­ry Capac­i­ty
* 20MT of tapi­o­ca roots per hour pro­duces 5MT starch per hour
* 20 hours/day, 320 days/year
* 32,000MT starch per year

Slide 6

Advan­tages of the African Equa­to­r­i­al savan­na
* No deforestation:Tapioca is adapt­ed incred­i­bly well to grow in the African savan­na sands
* No water needed:8 months of rainy sea­son pro­vides all the water need­ed
* Near-End­less Plant­i­ng Potential:There are more than 5000 square kilo­me­ters of plateau savan­na in Gabon, and thou­sands more in neigh­bor­ing Con­go

Slide 7

Food Grade Tapi­o­ca Starch Spec­i­fi­ca­tion

Appear­ance

Spec­i­fi­ca­tion

Val­ue
Mois­ture

N/A

Fine WhitePow­der
Starch

10 –13.5%
Braben­derVis­cos­i­ty

85% Min
pH

680 BU Min
Pulp

5.0–7.0
Ash

0.02% Max
White­ness

0.2% Max
SO2

98%Min
Shelf Life

Absent
Stor­age Con­di­tion

24 months from pack date
Pack­ag­ing

Cool, dry place
Com­ments

25kg, 50kg, 500kg & 850kg Jum­bo Bags
No SO2content

Slide 8
Slide 9
Slide 10
Slide 11

Food Grade Tapi­o­ca Starch Spec­i­fi­ca­tion

Appear­ance

Spec­i­fi­ca­tion

Val­ue
Mois­ture

N/A

Fine WhitePow­der
Starch

10 –13.5%
Braben­derVis­cos­i­ty

85% Min
pH

680 BU Min
Pulp

5.0–7.0
Ash

0.02% Max
White­ness

0.2% Max
SO2

98%Min
Shelf Life

Absent
Stor­age Con­di­tion

24 months from pack date
Pack­ag­ing

Cool, dry place
Com­ments

25kg, 50kg, 500kg & 850kg Jum­bo Bags
No SO2content

Slide 12

Leconi Gabon Africa
Overview
* Equa­to­r­i­al Africa
* Safe, sta­ble gov­ern­ment
* 1.6 mil­lion inhab­i­tants
* 1000’s of hectares of fer­tile savan­na 8[/htsP]

About Chris Perabo

Chris is an energetic and enthusiastic engineer and entrepreneur. He is always interested in taking highly technical subjects and distilling these to their essence so that even the layman can understand. He loves to get into the technical details of an issue and then understand how it can be useful for specific customers and applications. Chris is currently the Director of Business Development at CAPLINQ.

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