GB 2713-2015National Food Safety Standard Starch products (English PDF)

2.1 Starch products

In a plant of potatoes, beans, cereals or the like made of several food starch as raw material, and the pulp, forming, drying (or drying) Other processing made products, such as pasta, noodles, vermicelli, jelly and the like.

3.1 Requirements for raw materials

Raw materials shall comply with the relevant food standards and regulations.

3.2 Sensory requirements

Sensory requirements shall comply with the requirements in Table 1.

Table 1 Sensory requirements

Project requires test methods Color products with proper color Taste, smell no smell, no acid status in due form of the products, not sticky, no mildew, no deterioration, no Normal vision visible foreign matter, tasting no sandy Color and state observed in natural light, smell it, with Warm water rinse products after which taste

3.3 Pollutant limit

Pollutant limits should comply with the provisions of GB 2762.

3.4 Microbiological

3.4.1 instant starch products pathogen limits should be consistent with the provisions of GB 29921 food products category in.

3.4.2 Microbiological instant starch products should be in accordance with Table 2.

Table 2 Microbiological

project

And a limited sampling program ncm M Testing method Cfu/(CFU/g) 5 2 105 106 GB 4789.2 Coliforms/(CFU/g) 5 2 20 102 GB 4789.3 Plate Count Sampling and processing a sample performed in GB 4789.1.

3.5 Food additives and food nutrition fortifier

3.5.1 The use of food additives should comply with the provisions of GB 2760.

3.5.2 The use of food nutrition fortifier should comply with the provisions of GB 14880.