GB/T 29343-2012 PDF English
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivery | Name of Chinese Standard | Status |
| GB/T 29343-2012 | English | 145 |
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GB/T 29343-2012: Edible cassava starch---This is an excerpt. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.), auto-downloaded/delivered in 9 seconds, can be purchased online: https://www.ChineseStandard.net/PDF.aspx/GBT29343-2012
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
ICS 67.180
X 11
Edible Cassava Starch
木薯淀粉
Issued on: DECEMBER 31, 2012
Implemented on: SEPTEMBER 1, 2013
Issued by. General Administration of Quality Supervision, Inspection and
Quarantine of the People’s Republic of China;
Standardization Administration of the People’s Republic of China.
Table of Contents
Foreword... 3
1 Scope... 4
2 Normative References... 4
3 Terms and Definitions... 5
4 Classification... 5
5 Raw Materials and Food Additives... 5
6 Technical Requirements... 5
7 Inspection Methods... 7
8 Inspection Rules... 8
9 Labelling, Marking, Packaging, Transportation, Storage and Sales... 10
10 Recall... 10
Edible Cassava Starch
1 Scope
This Standard specifies the terms and definitions, classification, raw materials and food
additives, technical requirements, inspection methods, inspection rules, and the requirements
for labelling, marking, packaging, transportation, storage, sales and recall of cassava starch.
This Standard applies to the production, inspection and sales of the products defined in 3.1.
2 Normative References
The following documents are indispensable to the application of this document. In terms of
references with a specified date, only versions with a specified date are applicable to this
document. In terms of references without a specified date, the latest version (including all the
modifications) is applicable to this document.
GB/T 191 Packaging - Pictorial Marking for Handling of Goods
GB 5009.12 National Food Safety Standard - Determination of Lead in Foods
GB/T 5009.36 Method for Analysis of Hygienic Standard of Grain
GB 7718 National Food Safety Standard - Standard for Nutrition Labelling of Prepackaged
Foods
GB/T 8884-2007 Potato Starch
GB/T 12087 Starch - Determination of Moisture Content - Oven-drying Method
GB/T 12104 Starch Vocabulary
GB/T 22427.1 Starch - Determination of Ash
GB/T 22427.4 Starch - Determination of Spot
GB/T 22427.5 Starch - Determination of Fineness
GB/T 22427.6 Starch - Determination of Whiteness
GB/T 22427.7 Starch - Determination of Viscosity
GB/T 22427.10 Starches and Derived Products - Determination of Nitrogen Content
GB/T 22427.13 Starch and Derived Products - Determination of Sulfur Dioxide Content
JJF 1070 Rules of Metrological Testing for Net Quantity of Products in Prepackages with Fixed
Content
Measures for the Metrological Supervision and Administration of Quantitatively Packed
Commodities (General Administration of Quality Supervision, Inspection and Quarantine,
Order No. 75)
Regulations on the Recall Management of Foods (General Administration of Quality
Supervision, Inspection and Quarantine, Order No. 98)
3 Terms and Definitions
The terms and definitions defined in GB/T 12104 and the following are applicable to this
document.
3.1 cassava starch
Starch extracted from cassava root tubers.
4 Classification
4.1 Edible cassava starch.
4.2 Industrial cassava starch.
5 Raw Materials and Food Additives
5.1 Raw Materials
Cassava shall be free of peculiar smell or odor, shall not be rotten or moldy, and shall comply
with relevant national requirements.
5.2 Food Additives
They shall comply with the provisions of relevant national standards and industry standards.
6 Technical Requirements
6.1 Sensory Requirements
It shall comply with the provisions of Table 1.
6.3 Safety Indicators of Edible Cassava Starch
They shall comply with the provisions of relevant national food safety standards.
6.4 Net Content
It shall comply with the provisions of the Measures for the Metrological Supervision and
Administration of Quantitatively Packed Commodities.
7 Inspection Methods
7.1 Sensory Requirements
7.1.1 Take an appropriate amount of sample and place it in a white porcelain dish. Under natural
light, observe its color, luster, shape and impurities with the naked eye. In addition, take a small
amount of sample and after gelatinization, taste it.
7.1.2 Take 20 g of starch sample and put it into a 100 mL ground-mouth bottle. Add 50 mL of
50 C warm water, cover the bottle, shake it for 30 seconds, pour out the supernatant and smell
it.
7.2 Physical and Chemical Indicators
7.2.1 Moisture
Determine it in accordance with the method specified in GB/T 12087.
7.2.2 Ash content
Determine it in accordance with the method specified in GB/T 22427.1.
7.2.3 Spots
Determine it in accordance with the method specified in GB/T 22427.4.
7.2.4 Fineness
Determine it in accordance with the method specified in GB/T 22427.5.
7.2.5 Whiteness
Determine it in accordance with the method specified in GB/T 22427.6.
7.2.6 Viscosity
Determine it in accordance with the method specified in GB/T 22427.7.
7.2.7 Protein
moisture, ash content, spots, fineness, viscosity, whiteness and pH.
8.3.2.2 For industrial cassava starch, the exit-factory inspection items include sensory
requirements, moisture, ash content, spots, fineness, viscosity and whiteness.
8.4 Type Inspection
8.4.1 Type inspection items include all items specified in Chapter 6 “Technical Requirements”.
8.4.2 Under one of the following circumstances, type inspection shall be carried out.
a) When finalizing and appraising new products;
b) When there is a major change in the source of raw materials or the production process;
c) When production has been suspended for more than 3 months, and then, resumed;
d) When the exit-factory inspection result is significantly different from the previous
type inspection;
e) When the national quality supervision institution or competent authority proposes a
requirement for type inspection.
8.5 Determination and Re-inspection Rules
8.5.1 Exit-factory inspection determination and re-inspection
8.5.1.1 If all exit-factory inspection items comply with the provisions of this Standard, the
products shall be determined with corresponding grades.
8.5.1.2 If one of the exit-factory inspection items does not comply with the provisions of this
Standard, double random sampling can be carried out for a re-inspection of the item. If it still
does not comply with the requirements of this Standard after the re-inspection, then, the batch
of products shall be determined as disqualified products.
8.5.2 Type inspection determination and re-inspection
8.5.2.1 If all type inspection items comply with the provisions of this Standard, the products
shall be determined as qualified.
8.5.2.2 If no more than two (including two) of the type inspection items do not comply with
this Standard, double sampling can be carried out for a re-inspection. If one item still does not
comply with the provisions of this Standard after the re-inspection, then, the product shall be
determined as disqualified.
......
Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.
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