GB/T 29343-2012Edible cassava starch (English PDF)

3.1 Cassava starch

Starch extracted from cassava root tubers.

4.1 Edible cassava starch

4.2 Industrial cassava starch

5.1 Raw Materials

Cassava shall be free of peculiar smell or odor, shall not be rotten or moldy, and shall comply with relevant national requirements.

5.2 Food Additives

They shall comply with the provisions of relevant national standards and industry standards.

6.1 Sensory Requirements

It shall comply with the provisions of Table 1.

6.3 Safety Indicators of Edible Cassava Starch

They shall comply with the provisions of relevant national food safety standards.

6.4 Net Content

It shall comply with the provisions of the Measures for the Metrological Supervision and Administration of Quantitatively Packed Commodities.

7.1 Sensory Requirements

7.1.1 Take an appropriate amount of sample and place it in a white porcelain dish. Under natural light, observe its color, luster, shape and impurities with the naked eye. In addition, take a small amount of sample and after gelatinization, taste it.

7.1.2 Take 20 g of starch sample and put it into a 100 mL ground-mouth bottle. Add 50 mL of 50 °C warm water, cover the bottle, shake it for 30 seconds, pour out the supernatant and smell it.

7.2 Physical and Chemical Indicators

7.2.1 Moisture

Determine it in accordance with the method specified in GB/T 12087.

7.2.2 Ash content

Determine it in accordance with the method specified in GB/T 22427.1.

7.2.3 Spots

Determine it in accordance with the method specified in GB/T 22427.4.

7.2.4 Fineness

Determine it in accordance with the method specified in GB/T 22427.5.

7.2.5 Whiteness

Determine it in accordance with the method specified in GB/T 22427.6.

7.2.6 Viscosity

Determine it in accordance with the method specified in GB/T 22427.7.

7.2.7 Protein

moisture, ash content, spots, fineness, viscosity, whiteness and pH.

8.4 Type Inspection

8.4.1 Type inspection items include all items specified in Chapter 6 "Technical Requirements".

8.4.2 Under one of the following circumstances, type inspection shall be carried out.

a) When finalizing and appraising new products;

b) When there is a major change in the source of raw materials or the production process;

c) When production has been suspended for more than 3 months, and then, resumed;

d) When the exit-factory inspection result is significantly different from the previous type inspection;

e) When the national quality supervision institution or competent authority proposes a requirement for type inspection.

8.5 Determination and Re-inspection Rules

8.5.1 Exit-factory inspection determination and re-inspection

8.5.1.1 If all exit-factory inspection items comply with the provisions of this Standard, the products shall be determined with corresponding grades.

8.5.1.2 If one of the exit-factory inspection items does not comply with the provisions of this Standard, double random sampling can be carried out for a re-inspection of the item. If it still does not comply with the requirements of this Standard after the re-inspection, then, the batch of products shall be determined as disqualified products.

8.5.2 Type inspection determination and re-inspection

8.5.2.1 If all type inspection items comply with the provisions of this Standard, the products shall be determined as qualified.

8.5.2.2 If no more than two (including two) of the type inspection items do not comply with this Standard, double sampling can be carried out for a re-inspection. If one item still does not comply with the provisions of this Standard after the re-inspection, then, the product shall be determined as disqualified. […]