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GB 29927-2013: Food additive -- Oxidized starch
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| GB 29927-2013 | English | 139 |
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Food additive -- Oxidized starch
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GB 29927-2013
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Basic data
| Standard ID | GB 29927-2013 (GB29927-2013) |
| Description (Translated English) | Food additive -- Oxidized starch |
| Sector / Industry | National Standard |
| Classification of Chinese Standard | C54 |
| Classification of International Standard | 67.020 |
| Word Count Estimation | 6,654 |
| Regulation (derived from) | China Food & Drug Administration [2013] No. 234, November, 1, 2013 |
| Issuing agency(ies) | National Health and Family Planning Commission of the People's Republic of China |
| Summary | This standard applies to food additives: oxidized starch. This standard is also applicable the enzymatic treatment, acid treatment, alkali treatment, pre-gelatinized after treatment food additives: oxidized starch. |
GB 29927-2013: Food additive -- Oxidized 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.
Food additive-Oxidized starch
National Standards of People's Republic of China
National Food Safety Standard
Oxidized starch Food Additives
Issued on. 2013-11-29
2014-06-01 implementation
National Food Safety Standard
Oxidized starch Food Additives
1 Scope
This standard applies to edible starch or arrowroot starch produced by a starch raw milk as a raw material obtained by reacting with an oxidizing agent prepared
Oxidized starch, food additives, and food combining enzymatic treatment, acid treatment, alkali treatment and pre-gelatinized processing one or more processed
Oxidized starch additive.
2 Technical Requirements
2.1 raw materials
2.1.1 raw materials
Food starch should be consistent with national standards or industry standards-related products.
2.1.2 Accessories
2.1.2.1 should meet the national standards or industry standards or the relevant provisions of the relevant requirements of the product.
2.1.2.2 oxidant type and amount. sodium hypochlorite, chlorine content of not more than dry starch content of 5.5%.
2.2 Sensory requirements
Sensory requirements shall comply with the requirements of Table 1.
Table 1 Sensory requirements
Project requires test methods
Color white, white or light yellow
Take 50 g sample in a clean white porcelain dish, under natural light, observation
Its color, state, smell the smell
Status granular, flaked or without visible impurities
Inherent odor product smell, no odor
2.3 Physical indicators
Physical and chemical indicators should be consistent with the provisions of Table 2.
Table 2. Physical and chemical indicators
Item Index Test Method
Loss on drying, w /%
Cereal starch ≤ 15.0
GB/T 12087 other monomers starch ≤ 18.0
Potato starch ≤ 21.0
Total arsenic (As)/(mg/kg) ≤ 0.5 GB/T 5009.11
Lead (Pb)/(mg/kg) ≤ 1.0 GB 5009.12
Sulfur dioxide/(mg/kg) ≤ 30 GB/T 22427.13
Carboxy/(g/100g) ≤ 1.1 GB/T 20374
Appendix A
Testing method
A.1 Safety Tips
Reagents The standard test methods used for toxic or corrosive, the operation should be careful! As should be immediately splashed on the skin
Rinsed with water, severe cases should be treated immediately.
A.2 General Provisions
Unless otherwise indicated in the analysis using only recognized as analytical reagents and GB/T 6682 stipulated three water. Test Methods
Standard titration solution, impurities measured by standard solution, preparations and products, did not indicate when the other requirements, according to GB/T 601, GB/T 602
And the provisions of GB/T 603 of preparation; the solution when the solvent is not specified, refer to the aqueous solution.
A.3 Identification Test
A.3.1 microscopy
Gelatinized starch processing without holding oxide particle structure can be directly observed and verified starch particle shape, size and character through a microscope.
Under polarized light microscope, it can be observed the typical birefringence.
A.3.2 iodine staining
1 g of the sample was added 20 mL of water were suspended, several drops of iodine solution, the color should range from deep blue to reddish brown.
A.3.3 copper reduction
A.3.3.1 formulated alkaline tartrate copper test solution
A.3.3.1.1 Solution A. Copper Sulfate (CuSO4 · 5H2O) 34.66 g, should be no weathering or moisture absorption phenomenon, dissolved in water volume to 500 mL.
The solution was stored in a small sealed container.
A.3.3.1.2 Solution B. take potassium sodium tartrate (KNaC4H4O6 · 4H2O) 173 g sodium hydroxide 50 g, dissolved in water volume to 500 mL.
The solution was stored in a small container and alkali corrosion.
A.3.3.1.3 solutions A and B mixed in equal volumes, to obtain an alkaline tartrate copper test solution.
A.3.3.2 analysis step
Weigh the sample 2.5 g, placed in a flask, 0.82 mol/L hydrochloric acid solution of 10 mL of water and 70 mL, mixing, boiling water bath back
Stream 3 h, cooled. Take 0.5 mL solution was cooled, added 5 mL hot alkaline copper tartrate solution, a large amount of red precipitate.
A.3.4 Identification of oxidized starch (not suitable for low-grade oxidized potato starch)
A.3.4.1 Principle
Sodium hypochlorite oxidized starch contains certain carboxyl group, having anionic character. Dye capable of being positively charged, such as methylene blue staining.
A.3.4.2 Identification of
50 mg samples remain suspended in 25 mL concentration of 1% aqueous solution of methylene blue 5 min ~ 10 min, stirring occasionally. Decanted go
After the supernatant off, washed with water and starch. If the sample is oxidized starch, sodium hypochlorite, microscopic examination will clearly show color. By measuring
Test, oxidized starch can be distinguished from natural or acid-treated starch.
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