GB/T 20884-2007Maltodextrin (English PDF)

5.1 Sensory requirements

It shall meet the requirements of Table 1.

5.3 Hygienic requirements

It shall comply with the provisions of GB 15203.

6.1 Sensory inspection

6.1.1 Appearance and color

Take an appropriate amount of dextrin sample. Observe the color and form of

the sample with naked eyes under natural light for impurities.

6.2 DE value

Determine it according to 6.3 in GB/T 20885-2007.

6.3 Moisture (direct drying method)

6.3.1 Instruments

6.3.2 Analytical procedures

Weigh 2 g of the sample (accurate to 0.0001 g) in a weighing dish that has been

baked to constant weight. Put it in a 105 °C ± 2 °C constant temperature drying

oven to dry it for 2 h. Move it into a desiccator to cool.

6.3.3 Calculation of results

The moisture of the sample is calculated according to formula (1). The value is

expressed in %.

6.4 Solubility (weight method)

6.4.1 Instruments

6.4.1.1 Quantitative filter paper. Phi12.5 cm.

6.4.2 Analytical procedures

Weigh 5 g of the sample (accurate to 0.0001 g) in a 50 mL beaker. Add an

appropriate amount of 35 °C ~ 40 °C water to dissolve it. Use quantitative filter

paper (put the quantitative filter paper in a weighing dish in advance;

6.4.3 Calculation of results

The solubility of the sample is calculated according to formula (2). The value is

expressed in %.

6.5 pH

6.5.1 Instruments

Acidity meter. Accuracy ±0.01 pH, equipped with glass electrode and calomel

electrode (or composite electrode).

6.5.2 Analytical procedures

6.6 Sulfated ash

Determine it according to 6.7 in GB/T 20885-2007.

6.7 Iodine test

6.7.1 Reagents

6.7.1.1 Iodine standard solution [ ]. Prepared and calibrated

according to GB/T 601.

7.1 Group-batch

The products with the same quality certificate produced in the same shift and

packaged for exit-factory form a batch. Before exit-factory, the products shall

be inspected batch by batch, by the inspection department of the manufacturer

according to the provisions of this standard. After being qualified, a product

certificate shall be issued before exit-factory.

7.2 Sampling

When taking samples from the whole batch of products, it shall first take several

packaging units from the whole batch; then take uniform samples from the taken

packaging units.

7.3 Exit-factory inspection

7.4 Type inspection

Type inspection items are all items as specified in this standard. Under normal

circumstances, type inspections are conducted every six months. In one of the

following situations, type inspection shall also be carried out.

7.5 Decision rules

7.5.1 If there are 1 to 2 indicators in the inspection result fail, it shall take double

quantity of samples from the same batch of products for re-inspection. Based

on the re-inspection results, if there is one unqualified item, the entire batch of

products are unqualified.

8.1 Marking

8.2 Packaging

The packaging container shall be neat, hygienic, free from damage. It shall

comply with the relevant provisions of the Food Hygiene Law of the People's

Republic of China.

8.3 Transportation

The transportation equipment shall be clean and hygienic without any strong

irritating smell. When transporting, cover with tarpaulin and avoid it from wet.

During the whole transportation process, it shall be kept dry and clean; it must

not be mixed and transported with toxic, harmful or corrosive materials; avoid

the exposure to sun and rain.

8.4 Storage

The storage place shall be kept clean, ventilated and dry, cool. It is prohibited

from exposure to sun and rain or fire. Do not stack it with poisonous, harmful,

corrosive and odorous objects.

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