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GB/T 20882.6-2021: Quality requirements for starch sugar - Part 6: Maltodextrin
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Quality requirements for starch sugar - Part 6: Maltodextrin
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GB/T 20882.6-2021
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Basic data | Standard ID | GB/T 20882.6-2021 (GB/T20882.6-2021) | | Description (Translated English) | Quality requirements for starch sugar - Part 6: Maltodextrin | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X31 | | Word Count Estimation | 12,182 | | Issuing agency(ies) | State Administration for Market Regulation, China National Standardization Administration | GB/T 20882.6-2021: Quality requirements for starch sugar - Part 6: Maltodextrin---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.
Quality requirements for starch sugar -- Part 6: Maltodextrin
ICS 67:180:20
CCSX31
National Standards of People's Republic of China
Replacing GB/T 20884-2007
Starch sugar quality requirements
Part 6: Maltodextrin
Published on 2021-12-31
2022-07-01 Implementation
State Administration for Market Regulation
Released by the National Standardization Administration
foreword
This document is in accordance with the provisions of GB/T 1:1-2020 "Guidelines for Standardization Work Part 1: Structure and Drafting Rules of Standardization Documents"
drafted:
This document is one of the series of standards "Quality Requirements for Starch Sugar": The following parts of this series of standards have been published:
---GB/T 20880 Edible glucose;
---GB/T 20882:2 Quality Requirements for Starch Sugar Part 2: Glucose Syrup (Powder);
---GB/T 20882:3 Quality Requirements for Starch Sugar Part 3: Crystalline Fructose, Solid Fructose;
---GB/T 20882:4 Quality Requirements for Starch Sugar Part 4: Fructose Syrup;
---GB/T 20882:6 Starch sugar quality requirements Part 6: Maltodextrin:
This document replaces GB/T 20884-2007 "Maltodextrin": Compared with GB/T 20884-2007, the main technical changes are as follows:
--- Changed the definition of maltodextrin (see 3:1, 3:1 of the:2007 edition);
--- Added the classification, requirements and corresponding test methods of liquid products (see 4:1, Chapter 5, 6:3, 6:5, 6:6);
--- Delete the physical and chemical requirements, test methods and inspection requirements of the iodine test (see 5:2, 6:7, 7:3 of the:2007 edition);
--- Changed the physical and chemical requirements for DE value, pH, and sulfated ash (see 5:2, 5:2 of the:2007 edition):
Please note that some content of this document may be patented: The issuing agency of this document assumes no responsibility for identifying patents:
This document is proposed and managed by the National Standardization Technical Committee of Food Industry (SAC/TC64):
This document is drafted by: Luzhou Biotechnology (Shandong) Co:, Ltd:, Xiwang Group Co:, Ltd:, Guangzhou Shuangqiao Co:, Ltd:, Qinhuang
Dao Lihua Starch Co:, Ltd:, Shandong Fuxin Biotechnology Co:, Ltd:, Anhui Fengyuan Fermentation Technology Engineering Research Co:, Ltd:, Bao
Lingbao Biological Co:, Ltd:, Shandong Lvjian Biotechnology Co:, Ltd:, Liangshan Linghua Biotechnology Co:, Ltd:, Cargill Investment (China) have
Co:, Ltd:, Roquette (China) Fine Chemicals Co:, Ltd:, Perfect (China) Co:, Ltd:, Ingredion Food Ingredients Co:, Ltd:, Tailai Trading
(Shanghai) Co:, Ltd:, China Food and Fermentation Industry Research Institute Co:, Ltd:
The main drafters of this document: Liu Ming, Pan Shenglong, Zhao Yubin, Sun Xueqian, Xu Zhengkang, Zhang Xuefeng, Ru Caiyou, Li Peigong, Hao Jingfeng, Zhang Xiaoxia,
Man Deen, Wang Qiongfang, Zhao Jingbo, Hou Xijuan, Wang Liang, Hu Ruilian, Yu Qin, Zhang Fengxia, Liu Jie, Wang Lingyun, Bian Jiang:
The previous versions of this document and its superseded documents are as follows:
---The first released version in:2007 is GB/T 20884-2007;
---This is the first revision:
Introduction
With the rapid development of the food fermentation industry, the types of starch sugars have been diversified, and the product quality has been improved to a new level:
There has been considerable development and progress in technology and categories: The formulation of GB/T 20882 "Quality Requirements for Starch Sugar" is the product quality of starch sugar:
The standardization and standardization of testing methods are the basic work to standardize the industry order of starch sugar and its related products and promote the development of the industry:
GB/T 20882 "Quality Requirements for Starch Sugar" is proposed to consist of seven parts:
--- Part 1: Edible glucose;
--- Part 2: Glucose syrup (powder);
--- Part 3: Crystalline fructose, solid fructose;
--- Part 4: Fructose syrup;
--- Part 5: Maltose;
--- Part 6: Maltodextrin;
--- Part 7: Trehalose:
Starch sugar quality requirements
Part 6: Maltodextrin
1 Scope
This document specifies the quality requirements for maltodextrin, including terms and definitions, product classification, requirements, test methods, inspection rules and signs,
Packaging, transportation and storage:
This document applies to the production, inspection and sale of maltodextrin:
2 Normative references
The contents of the following documents constitute essential provisions of this document through normative references in the text: Among them, dated citations
documents, only the version corresponding to that date applies to this document; for undated references, the latest edition (including all amendments) applies to
this document:
GB/T 191 Graphical signs of packaging, storage and transportation
Preparation of GB/T 601 Standard Titration Solutions for Chemical Reagents
GB/T 602 Preparation of standard solutions for the determination of impurities in chemical reagents
Preparation of preparations and products used in GB/T 603 chemical reagent test methods
GB 5009:3-2016 National Food Safety Standard for Determination of Moisture in Food
GB/T 6682 Analysis Laboratory Water Specifications and Test Methods
3 Terms and Definitions
The following terms and definitions apply to this document:
3:1
maltodextrin;MD
Saccharide polymers prepared from starch or starch as raw materials, through low-level enzymatic hydrolysis, purification, drying or non-drying:
4 product categories
4:1 According to the product form, it is divided into solid products and liquid products:
4:2 According to the glucose equivalent (DE value), it is divided into MD10, MD15 and MD20:
5 Requirements
5:1 Sensory requirements
Should comply with the provisions of Table 1:
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