Refer to GB8883-88
1. Product classification
Edible wheat starch is divided into excellent grade, first grade and second grade.
2. Quality requirements
(1). Sensory requirements
Project indicator
Superior products, first-class products and second-class products
White in color, shiny and white.
No peculiar smell
Taste without sand teeth
Impurities are free from foreign objects.
2. Physical and chemical indicators
Project index
Superior products, first-class products and second-class products
Moisture (%) ≤13.0014.0014.00
Acidity (ml)≤ 20.00 25.00 35.00
Ash (%)≤ 0.25 0.30 0.35
Protein (%)≤ 0.30 0.40 0.50
Spots (per square centimeter) ≤ 2.00 4.00 6.00
Fineness 150(%,m/m)( 100 mesh sieve pass rate (%)≥ 99.80 99.70 99.60.
Blue light reflectance (%) with whiteness of 440nm ≥ 97.00 96.00 95.00
Starch paste with viscosity of 6% (Pa.s)≥ 45.00 45.00 45.00
Fat (%)≤ 0.07 0. 10 0. 15
(3). Health indicators
Project index
Superior products, first-class products and second-class products
Sulfur dioxide (mg/kg)≤ 30.00
Arsenic (mg/kg, As) ≤ 0.50
Lead (mg/kg, calculated as Pb) ≤ 1.00
3. Inspection rules and methods
According to the following standards.
GB12086-89 Determination Method of Starch Ash
GB12087-89 Determination Method of Starch Moisture
GB12088-89 Method for Determination of Total Fat in Starch
GB12089-89 Determination of Sulfated Ash of Starch and Its Derivatives
GB12090-89 Method for Acidity Determination of Starch and Its Derivatives
GB12094-89 Determination of Sulfur Dioxide Content in Starch and Its Derivatives
GB12095-89 Method for Determination of Starch Spots
GB12096-89 Determination Method of Starch Fineness
GB12097-89 Method for Determination of Starch Brightness
GB12098-89 "Determination Method of Starch Viscosity"
4. Marking, packaging, transportation and storage
According to zbx 08001-87 "standards for packaging, marking, transportation and storage of edible starch".
5. Acceptance rules
According to zb x04022-87 acceptance rules for edible starch.
From SOSO ask/z /z/q227767485.htm