Date of GSO Board of Director’s Approval : 1415(H)-06-13 (1994-11-16)
Issuing Status : Standard GSO STANDARD GSO 853/1997
CUSTARD POWDER
1- SCOPE AND FIELD OF APPLICATION
This standard is concerned with the requirement and methods of test for custard powder.
2- COMPLEMENTARY REFERENCES 2.1 GSO 9/1995 “Labelling of Prepackaged Foods”. 2.2 GSO 20/1984 “Methods for the Determination of Contaminating Elements in Foodstuffs”. 2.3 GSO 21/1984 “Hygienic Regulations for Food Plants and Their Personnel”. 2.4 GSO 22/1984 “Methods of Test for Colouring Matter Used in Foodstuffs”. 2.5 GSO 382/1993 “Maximum Limits for Pesticide Residues in Agricultural and Food Products – Part 1”. 2.6 GSO 383/1994 “Maximum Limits for Pesticide Residues in Agricultural and Food Products – Part 2”. 2.7 GSO 193/2000 “Methods of Test for Wheat Flour”. 2.8 GSO Standard on “Methods of Test for Edible Starch”. 2.9 GSO Standard on “Edible Starch”. 2.10 GSO 988/1998 “Limits of Radioactivity Levels Permitted in Foodstuff – Part1 2.11 GSO 841/1997 “The Maximum Limits of Mycotoxins in Agricultural and Food Products”. 2.12 GSO Standard on “Methods of Determination of Pesticide Residues in Foodstuffs”. 2.13 GSO 1016/1998 “Microbiological Criteria for Foodstuffs – Part 1”. 2.14 GSO Standard on “Flavouring Matters”. 2.15 GSO Standard on “Corn Flour”.
3- DEFINITIONS 3.1 Custard powder: A food product fit for human consumption, essentially made from corn starch to which suitable colouring and flavouring matters have been added. 3.2 Jelly: Flexible solid matter in which the liquid stopped from movement by the water particles which responsible for jelling.
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4- REQUIREMENTS The following requirements shall be met in product: 4.1 It shall be homogeneous and free from blocks. 4.2 It shall have a characteristic taste, colour and flavour before and after the preparation according to make up instructions declared on the label. 4.3 All materials used in manufacturing shall conform to their relevant GSO standards. 4.4 It shall be free from pig products. 4.5 The production shall be carried out according to GSO standard mentioned in item 2.3. 4.6 It shall be clean, free from impurities, foreign matter, life insects, fungus and insects infection, and rodents contamination. 4.7 Moisture content shall be not more than 12.5%. 4.8 Total ash content shall be not more than 0.5 % (on dry weight basis). 4.9 Acid insoluble ash shall be not more than 0.05 % (on dry weight basis). 4.10 Sulphur dioxide shall be not more than 100 ppm. 4.11 It shall satisfy the requirements of gelling power test. 2.12 Limits of radiation shall not exceed the levels prescribed in the GSO standard mentioned in item (2.10). 4.13 Pesticide residues shall not exceed the limits prescribed in the GSO standards mentioned in items (2.5) and (2.6). 4.14 Contaminating metallic limits shall not be more than the following limits: Arsenic 1 ppm Copper 5 ppm Lead 2 ppm 4.15 Microbiological limits shall be not more than permitted limit mentioned in item (2.13). 4.16 Corn starch shall not be less than of 80%. 4.17 Microscopic shape and size of starch particles shall be comply with item (2.9). 4.18 The following optional ingredients can be added: 4.18.1 Egg powder. 4.18.2 Milk powder. 4.18.3 Starch improvers such as modified starch. 4.18.4 Edible salt.
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5- PACKAGING The product shall be packed in clean and suitable containers never used before, moisture proof so as to avoid change in its properties.
6- TRANSPORTATION AND STORAGE
The product shall be transported and stored in clean, well ventillated places which kept and protected the product from damage high temperature and moisture any weather affects insects and rodents infections contamination of chemical pesticides.
7- SAMPLING Samples shall be taken according to GSO standards mentioned under (2.8).
8- METHODS OF TEST 8.1 Detection of impurities and insect: shall be carried out according to GSO standard mentioned under (2.7). 8.2 Determination of moisture, ash, sulphur dioxide: shall be carried out according to GSO standard mentioned under item (2.8). 8.3 Determination of contaminating elements: shall be carried out according to GSO standard "under item (2.2)". 8.4 Determination of limits or radio active levels: shall be carried out according to item (2.10). 8.5 Determination of pesticide residues: shall be carried out according to (2.12). 8.6 Determination of microbiological limits: according to item (2.13). 8.7 Determination of colouring matter: according to item (2.4). 8.8 Determination of flavouring matter according to item (2.14). 8.9 Microscopic trial and determination of particles size shall be carried out according to item (2.8). 8.10 Test for gelling power: Weight 4g of the powder in porcelain dish. add 50 ml of cold water and mix. Heat to boiling over a bunsen burner, stirring the contents constantly. Boiling shall not exceed one minute. Remove the flame when the paste is transparent and begins to forth, cool to room temperature. The sample shall be regarded to have satisfied the requirements of the test if the paste formed on cooling shall be smooth of uniform consistency and free from lumps.
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9- LABELLING Without prejudice to the requirements mentioned in GSO Standard No. 9/1995 "Labelling of Prepackaged Foods", the following information shall be declared: 9.1 Name of product and its trade mark. 9.2 Ingredients. 9.3 Method of application. 9.4 Production and expiry date (month and year), the expiry date shall not exceed 18 months from the production date.
