GB/T 8884-2017 in English

VALID

Edible potato starch

Issued on:-
Implemented on:2018-07-01
File Format:PDF
Delivery:Via email within 1~3 business days

Price(USD)： $160.00
$156.00

Standard No:	GB/T 8884-2017
Document status:	VALID
Title in English:	Edible potato starch
Title in Chinese:	食用马铃薯淀粉
Language:	English
File Format:	Electronic (PDF)
Delivery:	Via email within 1~3 business days
Implemented on:	2018-07-01
Superseding:	GB/T 8884-2007 Potato starch
ICS Classification:	67.180.20-Starch and derived products
Chinese Classification:	X11-Grain processing and products
Professional Classification:	GB-National Standard
Related Keywords:	edible potato starch introduction national standard china edible potato starch gb/t edible starch sensory requirements item superior grade first grade second grade color pure starch spots
Related Topics:	Potato starch starch edible potato psoriasis edible starch acceptance potatoes potato laboratory potato observation Potato starch starch ball potato starch Starch Han starch and flour starchy food food starch wild starch food Potato Starch Condition potato balls potato mat gb/t8884-2007 potato assay starch level starchy food Triple the Potatoes How to Detect Potatoes starchy fruit feeding potatoes acceptance potatoes GBT8884 GB/T 8884-1988 GB/T 8884-2007 GB/T 8884-2017 Determination of potatoes Dosage of potato dip powder with PDA Edible rice starch execution Starch factory water potato international Potato amylose standard curve

《GB/T 8884-2017食用马铃薯淀粉》由TC552（全国食用淀粉及淀粉衍生物标准化技术委员会）归口，主管部门为中国商业联合会。

Introduction

National Standard of the People's Republic of China Edible Potato Starch GB/T 8884-2017

1. Scope

This standard applies to edible starch produced from potatoes as raw materials, and specifies technical requirements, inspection methods, labeling and packaging requirements.

2. Normative References

Standard Number	Standard Name
GB/T 191	Picture Marking for Packaging, Storage and Transportation
GB 5009.3	National Food Safety Standard Determination of Moisture in Foods
GB/T 22427.4	Determination of Starch Spots

3. Terms and Definitions

GB/T The terms in 12104 are clearly applicable to the key terms of this standard.

4. Technical Requirements

4.1 Sensory Requirements

Item	Superior Grade	First Grade	Second Grade
Color	Pure white with crystal luster	Pure white	Pure white
Smell	Has inherent smell, no peculiar smell	Same as above	Same as above

4.2 Physical and chemical indicators

Item	Superior grade	First grade	Second grade
Moisture/%	≤20.00
Ash (dry basis)/%	≤0.30	Same as above	≤0.40

5. Inspection methods

5.1 Sensory index detection

Observe the color and impurities with the naked eye, and smell the odor after shaking.

5.2 Physical and chemical index detection

Including the determination of indicators such as moisture and ash, using GB series standard methods.

Implementation suggestions

5. Implementation suggestions

The enterprise should establish a strict quality control system to ensure that the products meet national standards. At the same time, internal training and external testing should be carried out regularly.

More samples: JJG 21-2008 JGJ 94-2008 DL/T 368-2010

Sample only — not a preview of GB/T 8884-2017

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