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    CXS 301re

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    Tryanisa Ridla Amalia

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    CXS 301re

    Uploaded by

    Tryanisa Ridla Amalia
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    CXS_301Re

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    CXS 301re

    Uploaded by

    Tryanisa Ridla Amalia

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    © All Rights Reserved
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    of 3

    REGIONAL STANDARD FOR EDIBLE SAGO FLOUR

    (Asia1)

    CXS 301R-2011

    Adopted in 2011.

    1Members of the Codex Alimentarius Commission in the Region of Asia are indicated on the Codex website at
    https://www.fao.org/fao-who-codexalimentarius.
    CXS 301R-2011 2

    1. SCOPE
    This Standard applies to Edible Sago Flour obtained from the processing of the pith or soft core of palm tree
    (Metroxylon sp.) intended for direct human consumption. This Standard does not apply to products obtained
    from cassava tubers (tapioca), which are called sago flour in some region.
    2. DESCRIPTION
    2.1. Product Definition
    Edible Sago flour is the product prepared from the pith or soft core of palm tree be like sago palm (Metroxylon
    sp.) by a mechanical treatment (pounding, grinding, milling) followed by soaking and settling, then drying.
    3. ESSENTIAL COMPOSITION AND QUALITY FACTORS
    3.1. Quality Criteria – General
    3.1.1. Edible Sago flour shall be free from off-flavours and odours;
    3.1.2. It must be free from filth (impurities of animal origin including dead insects) and other extraneous matters.
    3.2. Quality Criteria – Specific
    3.2.1. Moisture content 13% m/m max
    3.2.2. Ash Inorganic extraneous matter 0.5% m/m max
    3.2.3. Acidity (mg KOH/100 g) 220 max
    3.2.4. Starch content 65% m/m min
    3.2.5. Crude fibre 0.1% m/m max
    3.2.6. Particle size not less than 95% flour shall pass through a 100 mesh sieve
    3.2.7. Colour from white to light-brown
    4. FOOD ADDITIVES
    Flour treatment agents used in accordance with Tables 1 and 2 of the General Standard for Food Additives
    (CXS 192-1995) in Food Category 06.2.1 “flours” are acceptable for use in foods conforming to this Standard.
    5. CONTAMINANTS
    The products covered by this Standard shall comply with the maximum levels of the General Standard for
    Contaminants and Toxins in Food and Feed (CXS 193-1995).
    The products covered by this Standard shall comply with maximum residue limits for pesticides established by
    the Codex Alimentarius Commission.
    6. HYGIENE
    6.1. It is recommended that the product covered by the provisions of this Standard be prepared and handled in
    accordance with the appropriate sections of the General Principles of Food Hygiene (CXC 1-1969), and other
    relevant Codex texts such as codes of hygienic practice and codes of practice.
    6.2. The products should comply with any microbiological criteria established in accordance with the Principles and
    Guidelines for the Establishment and Application of Microbiological Criteria Related to Foods (CXG 21-1997).
    7. LABELLING
    The products covered by the provisions of this Standard shall be labelled in accordance with the General
    Standard for the Labelling of Prepackaged Foods (CXS 1-1985). In addition, the following specific provisions
    apply:
    7.1. Name of the Product
    The name of the product to be shown on the label shall be “Edible Sago Flour”.
    7.2. Labelling of Non-Retail Containers
    Information for non-retail container shall either be given on the container or in accompanying documents,
    except that the name of the product, lot identification and the name and address of the manufacturer or packer
    shall appear on the container. However, lot identification and the name and address of the manufacturer or
    packer may be replaced by identification mark, provided that such a mark is clearly identifiable with the
    accompanying documents.
    CXS 301R-2011 3

    8. PACKAGING
    8.1. Edible Sago Flour shall be packaged in containers which will safeguard the hygienic, nutritional, technological,
    and organoleptic qualities of the product.
    8.2. The containers, including packaging material, shall be made of substances which are safe and suitable for
    their intended use. They should not impart any toxic substances or undesirable odour or flavour to the product.
    9. METHODS OF ANALYSIS AND SAMPLING
    9.1. Determination of Moisture Content
    According to ISO 712:1998.
    9.2. Determination of Ash (inorganic extraneous matters)
    According to ISO 2171:2007 – Cereals, Pulses and By-Products – Determination of Ash yield by incineration
    (Type I Method).
    9.3. Determination of Acidity (mg KOH/100g)
    According to AOAC 939.05.
    9.4. Determination of Crude Fibre
    According to ISO 6541:1981 – Determination of Crude Fibre Content – Modified Sharrer method
    9.5. Determination of Starch Content
    According to AOAC 920.44.

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