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GB/T 8887-2021 English PDF

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GB/T 8887-2021: Classification of starch
Status: Valid

GB/T 8887: Evolution and historical versions

Standard IDContents [version]USDSTEP2[PDF] delivered inStandard Title (Description)StatusPDF
GB/T 8887-2021English189 Add to Cart 3 days [Need to translate] Classification of starch Valid GB/T 8887-2021
GB/T 8887-2009English239 Add to Cart 3 days [Need to translate] Classification of starch Obsolete GB/T 8887-2009
GB/T 8887-1988English239 Add to Cart 2 days [Need to translate] Classification of starch Obsolete GB/T 8887-1988

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Basic data

Standard 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

Foreword

This 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 classification

1 Scope

This 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 categories

2.1 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

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