GB/T 8887-2021 English PDFUS$189.00 ยท In stock
Delivery: <= 3 days. True-PDF full-copy in English will be manually translated and delivered via email. GB/T 8887-2021: Classification of starch Status: Valid GB/T 8887: Historical versions
Basic dataStandard ID: GB/T 8887-2021 (GB/T8887-2021)Description (Translated English): Classification of starch Sector / Industry: National Standard (Recommended) Classification of Chinese Standard: X11 Word Count Estimation: 10,146 Issuing agency(ies): State Administration for Market Regulation, China National Standardization Administration GB/T 8887-2021: Classification of starch---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.Classification of starch ICS 67.180.20 X11 National Standards of People's Republic of China Replace GB/T 8887-2009 Starch classification Released on 2021-03-09 2021-10-01 implementation State Administration of Market Supervision and Administration Issued by the National Standardization Management Committee ForewordThis standard was drafted in accordance with the rules given in GB/T 1.1-2009. This standard replaces GB/T 8887-2009 "Starch Classification". Compared with GB/T 8887-2009, the main technical changes are as follows. ---Adjusted the classification of native starch (see 2.1, 2.1 of the.2009 edition); ---The description of each classified product in the standard has been added (see Chapter 2); ---Added the classification of modified starch according to the three methods of production process, modification method and product application (see 2.2); ---Modified acid-modified starch, starch acetate, monostarch phosphate, distarch phosphate, starch octenyl succinate, hydroxypropyl Descriptions of distarch phosphate and acetylated distarch adipate (see 2.2,.2009 edition 2.2); --- Added starch aluminum octenyl succinate, oxidized hydroxypropyl starch, resistant dextrin, heat-treated starch and extruded pregelatinized starch (see 2.2). This standard was proposed by the China Chamber of Commerce. This standard is under the jurisdiction of the National Standardization Technical Committee for Edible Starch and Starch Derivatives (SAC/TC552). Drafting organizations of this standard. Jiangnan University, China Starch Industry Association, Hangzhou Prostar Starch Co., Ltd., Qinhuangdao Lihua Starch Co., Ltd. Co., Ltd., Taylor Trading (Shanghai) Co., Ltd., China Chamber of Commerce. The main drafters of this standard. Gu Zhengbiao, Hong Yan, Wang Xiaofen, Ru Caiyou, Wang Liang, Liu Zhenyu, Cheng Li, Feng Yongwei. The previous versions of the standard replaced by this standard are as follows. ---GB/T 8887-1988, GB/T 8887-2009. Starch classification1 ScopeThis standard specifies the classification of starch, including native starch and modified starch. This standard applies to the production, sales, scientific research, teaching and other related fields of native starch and modified starch.2 categories2.1 Native starch Raw starch is divided into cereal starch, rhizome starch, legume starch and other types of starch. The specific classification is shown in Table 1. Table 1 Classification of native starch Code category description 2.1 2.1.1 Native starch Cereal starch is extracted from cereal plants by physical methods and has not been used by other methods Treated starch 2.1.1.1 Rice starch 2.1.1.1.1 Waxy rice starch (glutinous rice starch) Starch extracted from waxy rice (glutinous rice) 2.1.1.1.2 Rice starch Starch extracted from japonica rice or indica rice 2.1.1.2 Corn starch 2.1.1.2.1 Ordinary corn starch Starch extracted from ordinary varieties of corn 2.1.1.2.2 Waxy corn starch (waxy corn starch) Starch extracted from waxy corn (waxy corn) 2.1.1.2.3 High amylose corn starch Starch extracted from high amylose corn 2.1.1.3 Sorghum starch Starch extracted from sorghum 2.1.1.4 Wheat starch 2.1.1.4.1 Wheat starch Starch extracted from wheat 2.1.1.4.2 Waxy wheat starch (waxy wheat starch) Starch extracted from waxy wheat (waxy wheat) 2.1.1.4.3 Oat starch Starch extracted from oats 2.1.1.4.4 Buckwheat starch Starch extracted from buckwheat 2.1.1.4.5 Rye starch Starch extracted from rye 2.1.1.4.6 Barley starch Starch extracted from barley 2.1.1.5 Highland barley starch Starch extracted from highland barley 2.1.1.6 Millet starch Starch extracted from millet or millet 2.1.2 Rhizome starches are extracted from rhizomes by physical methods and have not been used by other methods ......Tips & Frequently Asked Questions:Question 1: How long will the true-PDF of GB/T 8887-2021_English be delivered?Answer: Upon your order, we will start to translate GB/T 8887-2021_English as soon as possible, and keep you informed of the progress. 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Otherwise, follow the normal steps: Add to Cart -- Checkout -- Select your currency to pay.Question 5: Should I purchase the latest version GB/T 8887-2021?Answer: Yes. Unless special scenarios such as technical constraints or academic study, you should always prioritize to purchase the latest version GB/T 8887-2021 even if the enforcement date is in future. Complying with the latest version means that, by default, it also complies with all the earlier versions, technically. |
