GB/T 8887-2021 in English

Background of Standard Revision and Technological Evolution

As the basic standard of the starch industry, GB/T8887-2021 reflects the technological progress of the starch industry in the past decade. Compared with the 2009 edition, the focus of this revision is:

Analysis of native starch classification technology

The new standard adopts the dual dimensions of plant source + processing characteristics to establish a classification system:

Innovative classification of modified starch

Chapter 2.2 constructs a three-dimensional classification matrix:

1. Process dimension: Distinguish between wet (2.2.1.1) and dry (2.2.1.2) reaction systems
2. Method dimension: Add composite modification processes such as oxidized hydroxypropyl starch (2.2.2.2.8)
3. Application dimension: For example, sodium starch octenylsuccinate (2.2.2.2.4.6) is specifically used for microencapsulation

Recommendations for the implementation of the standard

Note for enterprise applications:

• Product identification should be marked with both the classification code and the category name (such as acetylated distarch adipate 2.2.2.2.4.11)
• New starches (such as resistant dextrin) need to be functionally verified according to clause 2.2.2.3
• For import and export trade, it is recommended to use dual correspondence between HS codes and standard codes