GB/T 8884-2017 PDF English
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[Including 2024XG1] Edible potato starch
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GB/T 8884-2017: PDF in English (GBT 8884-2017) GB/T 8884-2017
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
ICS 67.180.20
X 11
Replacing GB/T 8884-2007
Edible Potato Starch
[Including 2024XG1 Amendment No.1]
ISSUED ON: DECEMBER 29, 2017
IMPLEMENTED ON: JULY 1, 2018
Issued by: General Administration of Quality Supervision, Inspection and
Quarantine;
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 Technical Requirements ... 5
5 Inspection Methods ... 6
6 Inspection Rules ... 7
7 Labels, Marking, Packaging, Transportation, Storage and Sales ... 8
Appendix A (Normative) Determination of Starch pH ... 10
Appendix B (Normative) Determination of Starch Conductivity ... 12
Amendment No. 1 for GB/T 8884-2017 Edible Potato Starch ... 14
Edible Potato Starch
1 Scope
This Standard specifies the technical requirements, inspection methods, inspection rules,
acceptance rules, and requirements for labeling, marking, packaging, transportation, storage
and sales of edible potato starch.
This Standard applies to edible starch produced from potatoes as raw materials.
2 Normative References
The following documents are essential to the application of this Document. For the dated
documents, only the versions with the dates indicated are applicable to this Document; for the
undated documents, only the latest version (including all the amendments) is applicable to this
Document.
GB/T 191 Packaging – Pictorial Marking and handling of goods
GB 5009.3 National Food Safety Standard - Determination of Moisture Content in Foods
GB 5009.4 National Food Safety Standard- Determination of Ash in Foods
GB 7718 National Food Safety Standard - Standard for nutrition labelling of prepackaged
foods
GB/T 12104 Starch vocabulary
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 31637 National Food Safety Standard - Edible Starch
JJF 1070 Rules of Metrological Testing for Net Quantity of Products in Prepackages with
The Ph test shall be carried out in accordance with the method specified in Appendix A.
5.10 Conductivity test
The conductivity test shall be carried out in accordance with the method specified in Appendix
B.
6 Inspection Rules
6.1 Batch
Products of the same variety and specification with intact packaging produced by the same
batch of raw materials, the same shift and the same production line are considered a batch.
6.2 Sampling method, base and quantity
Randomly select products from the same batch. The base of the sample to be inspected shall be
no less than 250kg, and shall be no less than 10 independent packages; the sampling personnel
shall carry sampling tools and containers for samples. When sampling, 4 or more independent
packages shall be randomly selected from 4 different parts of the same batch of samples, and
the corresponding samples shall be taken out respectively; the total sampling quantity shall be
no less than 2kg. The sampled samples shall be divided into four parts, and a part shall be taken
out for inspection.
6.3 Exit-factory inspection
6.3.1 Each batch shall be inspected according to the exit-factory inspection items, and can only
be shipped after passing the inspection.
6.3.2 Exit-factory inspection items include sensory requirements, moisture, ash, spots, fineness
and whiteness.
6.4 Type inspection
6.4.1 Type inspection includes all items in the technical requirements specified in Clause 4.
6.4.2 Type inspection shall be carried out in any of the following cases:
a) When a new product is finalized and identified;
b) When there is a major change in the source of raw materials or the production process;
c) When the product is stopped for more than half a year and then resumed;
d) When the exit-factory inspection results are significantly different from the last type
inspection;
e) When the national quality supervision agency or the competent department proposes a
type inspection.
6.5 Judgment and re-inspection rules
6.5.1 Judgment and re-inspection of exit-factory inspection
6.5.1.1 All exit-factory inspection items meet the requirements of 4.1, 4.2 and 4.3 and are
judged as qualified products.
6.5.1.2 If one of the exit-factory inspection items does not meet the requirements of this
Standard, double random sampling can be used for re-inspection of the item. If it still does not
meet the requirements of this Standard after re-inspection, the batch of products shall be judged
as unqualified products.
6.5.2 Judgment and re-inspection of type inspection
6.5.2.1 All type inspection items meet the requirements of this Standard and are judged as
qualified products.
6.5.2.2 If no more than two (including two) of the type inspection items do not meet the
requirements of this Standard, double sampling and re-inspection may be carried out. If one
item still does not meet the requirements of this Standard after re-inspection, the product shall
be judged as an unqualified product.
7 Labels, Marking, Packaging, Transportation, Storage and
Sales
7.1 Labels and marking
7.1.1 The labels of the products shall comply with the provisions of GB 7718 and clearly
indicate the grades of the products.
7.1.2 The marking of the product shall comply with the provisions of GB/T 191.
7.2 Packaging
7.2.1 Packaging containers of the same specification shall be of the same size, dry, clean, firm
and meet the relevant hygiene requirements.
7.2.2 Packaging materials shall be paper bags, woven bags, plastic bags, composite film bags,
etc. that meet food requirements. The packaging shall be tight and firm, moisture-proof and
pollution-proof.
7.3 Transportation
Appendix A
(Normative)
Determination of Starch pH
A.1 Principle
Measure the pH value of starch suspension with a pH meter.
A.2 Instrument
100mL beaker; pH meter.
A.3 Reagent
Distilled water or deionized water.
A.4 Operation procedures
A.4.1 Work before daily measurement
A.4.1.1 Check the glass electrode filled with salt.
A.4.1.2 Calibrate the pH meter with newly prepared standard buffer solutions with pH 4 and 7.
A.4.1.3 Record the correction results in the notebook.
A.4.2 Measurement
A.4.2.1 Take 25g of starch in a 100mL beaker.
A.4.2.2 Add 50mL of distilled water or deionized water.
A.4.2.3 Stir to make it a suspension.
A.4.2.4 Let the suspension stand for at least 5min and then stir again.
A.4.2.5 Wash the electrode with distilled or deionized water.
A.4.2.6 Measure the pH of the suspension before it settles.
A.4.2.7 Read the pH result on the display.
A.4.2.8 Wash the electrode placed in the sample with distilled or deionized water.
A.4.3 Work after measurement
Appendix B
(Normative)
Determination of Starch Conductivity
B.1 Principle
Use a conductivity meter to determine the conductivity of a quantitative starch suspension.
B.2 Instrument
100mL beaker, conductivity meter.
B.3 Reagent
Distilled water.
B.4 Operation procedures
B.4.1 Measurement
B.4.1.1 Take 25g of starch in a 100mL beaker.
B.4.1.2 Add 50mL of distilled water or deionized water.
B.4.1.3 Stir the suspension evenly.
B.4.1.4 Before the starch settles, insert the electrode into the beaker and measure the
conductivity immediately.
B.4.2 Work after measurement
B.4.2.1 Clean the electrode placed in the sample with distilled water or deionized water.
B.4.2.2 When not in use, the electrode shall be placed in a beaker filled with distilled or
deionized water. If the displayed value exceeds 2.0μS/cm, the water shall be replaced every day.
B.4.2.3 Clean the electrode inserted in the sample with distilled or deionized water and store it
in distilled or deionized water.
B.5 Analysis of results
B.5.1 The displayed value of conductivity is expressed in "μS/cm". If the allowable difference
meets the requirements, the arithmetic mean of the two measurements is taken as the result.
......
Source: Above contents are excerpted from the PDF -- translated/reviewed by: www.chinesestandard.net / Wayne Zheng et al.
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