GB/T 8885-2017 English PDF (GB/T8885-2017)

GB/T 8885-2017: Edible corn starch
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GB/T 8885-2017
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
ICS 67.180.20
X 11
Replacing GB/T 8885-2008
Edible corn starch
ISSUED ON: DECEMBER 29, 2017
IMPLEMENTED ON: JULY 01, 2018
Issued by: General Administration of Quality Supervision, Inspection and
Quarantine;
Standardization Administration of the People’s Republic of China.
Table of Contents
Foreword ... 3
1 Scope ... 4
2 Normative references ... 4
3 Terms and definitions ... 5
4 Technical requirements ... 5
5 Test methods ... 6
6 Inspection rules ... 6
7 Labeling, marking, packaging, transportation, storage and sales ... 8
Appendix A (Normative) Determination of fat ... 10
Edible corn starch
1 Scope
This Standard specifies the technical requirements, inspection methods, inspection rules,
acceptance rules, as well as requirements for labeling, marking, packaging,
transportation, storage and sales of edible corn starch.
This Standard applies to edible starch produced from corn as raw material in GB 1353.
2 Normative references
The following referenced documents are indispensable for the application of this
document. For dated references, only the edition cited applies. For undated references,
the latest edition of the referenced document (including any amendments) applies.
GB/T 191, Packaging - Pictorial marking for handling of goods
GB 1353, Maize
GB 5009.3, National food safety standard - Determination of moisture content in
foods
GB 5009.4, National food safety standard- Determination of ash in foods
GB 5009.239, National food safety standard -Determination of acidity in foods
GB 7718, General standard for the labeling of prepackaged foods
GB/T 12104, Terminology of starch and starch derivatives
GB/T 22427.4, Starch - Determination of spot
GB/T 22427.5, Starch - Determination of fineness
GB/T 22427.6, Starch - Determination of whiteness
GB/T 22427.10, Starches and derived products - Determination of nitrogen content
GB 31637, National food safety standard - Edible starch
JJF 1070, The Rules of Metrological Inspection for Net Content of Prepackaged
Commodity with Fixed Content
5 Test methods
5.1 Sensory indicator test
5.1.1 Take an appropriate amount of sample and place it in a white porcelain dish.
Observe its color, shape and impurities with the naked eye under natural light.
5.1.2 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 it; shake it for 30 seconds; smell it.
5.2 Moisture test
Carry out moisture test according to the direct drying method in GB 5009.3.
5.3 Acidity test
Carry out acidity test in accordance with the determination method for starches and
derived products in GB 5009.239.
5.4 Ash test
Carry out ash test in accordance with the determination method for total ash content in
foods in GB 5009.4.
5.5 Protein test
Carry out protein test in accordance with GB/T 22427.10 (the coefficient of nitrogen
conversion to protein is 6.25).
5.6 Fat test
Carry out fat test in accordance with the method specified in Appendix A.
5.7 Spot test
Carry out spot test in accordance with GB/T 22427.4.
5.8 Fineness test
Carry out fineness test in accordance with GB/T 22427.5.
5.9 Whiteness test
Carry out whiteness test in accordance with GB/T 22427.6.
6 Inspection rules
6.1 Batch
Products of the same variety and specification that are produced with the same batch of
raw materials, the same shift and the same production line and are in intact packaging
are considered a batch.
6.2 Sampling method, base and amount
Randomly select products from the same batch. The sample base for random inspection
shall not be less than 250 kg and shall not be less than 10 independent packages;
sampling personnel shall carry sampling tools and containers for samples. When
sampling, 4 or more independent packages shall be randomly selected from 4 different
parts of the same batch of samples, and the corresponding samples shall be taken out
from them respectively; the total sampling amount shall not be less than 2 kg. Divide
the sample into four parts and take out a part for inspection.
6.3 Factory inspection
6.3.1 Each batch shall be inspected according to the factory inspection items and can
only be shipped after passing the inspection.
6.3.2 Factory inspection items include sensory requirements, moisture, ash, spots,
fineness and whiteness.
6.4 Type inspection
6.4.1 Type inspection includes all items specified in Chapter 4.
6.4.2 Products shall be inspected once every six months during normal production and
promptly inspected when the following situations occur:
a) When the new product is finalized and certified;
b) When there is a major change in the source of raw materials or the production
process;
c) When production is restarted after being suspended for more than half a year;
d) When the factory inspection result is significantly different from the previous
type inspection;
e) When the national quality supervision agency or competent authority proposes
a requirement for type inspection.
6.5 Determination and re-inspection rules
6.5.1 Factory inspection determination and re-inspection
6.5.1.1 Where all factory inspection items meet the requirements of 4.1, 4.2 and 4.3,
determine them as qualified products.
6.5.1.2 If one of the factory inspection items does not comply with the requirements of
this Standard, double random sampling can be carried out for re-inspection of the item.
If it still does not comply with the requirements of this Standard after re-inspection,
determine the batch of products as unqualified products.
6.5.2 Type inspection determination and re-inspection
6.5.2.1 If all the type inspection items meet the requirements of this Standard, determine
them as qualified products.
6.5.2.2 If no more than two (including two) of the type inspection items do not comply
with this Standard, double sampling may be conducted for re-inspection. If one item
still does not comply with the provisions of this Standard after re-inspection, determine
the product as an unqualified product.
7 Labeling, marking, packaging, transportation, storage and
sales
7.1 Labeling, marking
7.1.1 Product labeling shall comply with the provisions of GB 7718 and clearly indicate
the grade of the product.
7.1.2 Product marking shall comply with the requirements of GB/T 191.
7.2 Packaging
7.2.1 Packaging containers of the same specification must be of the same size, dry, clean,
firm and comply with relevant hygiene requirements.
7.2.2 Packaging materials shall be paper bags, woven bags, plastic bags, composite film
bags, etc. that meet food requirements. Packaging shall be tight and firm to prevent
moisture and pollution.
7.3 Transportation
The transportation equipment shall be clean and sanitary, without any other strong
irritating smell; products shall not be exposed to moisture during transportation. It must
be kept dry and clean during the entire transportation process, and must not be mixed
or transported with toxic, harmful, or corrosive items. It must be protected from sunlight
and rain. It shall be handled with care during loading and unloading, and it is strictly
forbidden to hook or tie the packaging bags directly.
7.4 Storage
GB/T 8885-2017
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
ICS 67.180.20
X 11
Replacing GB/T 8885-2008
Edible corn starch
ISSUED ON: DECEMBER 29, 2017
IMPLEMENTED ON: JULY 01, 2018
Issued by: General Administration of Quality Supervision, Inspection and
Quarantine;
Standardization Administration of the People’s Republic of China.
Table of Contents
Foreword ... 3
1 Scope ... 4
2 Normative references ... 4
3 Terms and definitions ... 5
4 Technical requirements ... 5
5 Test methods ... 6
6 Inspection rules ... 6
7 Labeling, marking, packaging, transportation, storage and sales ... 8
Appendix A (Normative) Determination of fat ... 10
Edible corn starch
1 Scope
This Standard specifies the technical requirements, inspection methods, inspection rules,
acceptance rules, as well as requirements for labeling, marking, packaging,
transportation, storage and sales of edible corn starch.
This Standard applies to edible starch produced from corn as raw material in GB 1353.
2 Normative references
The following referenced documents are indispensable for the application of this
document. For dated references, only the edition cited applies. For undated references,
the latest edition of the referenced document (including any amendments) applies.
GB/T 191, Packaging - Pictorial marking for handling of goods
GB 1353, Maize
GB 5009.3, National food safety standard - Determination of moisture content in
foods
GB 5009.4, National food safety standard- Determination of ash in foods
GB 5009.239, National food safety standard -Determination of acidity in foods
GB 7718, General standard for the labeling of prepackaged foods
GB/T 12104, Terminology of starch and starch derivatives
GB/T 22427.4, Starch - Determination of spot
GB/T 22427.5, Starch - Determination of fineness
GB/T 22427.6, Starch - Determination of whiteness
GB/T 22427.10, Starches and derived products - Determination of nitrogen content
GB 31637, National food safety standard - Edible starch
JJF 1070, The Rules of Metrological Inspection for Net Content of Prepackaged
Commodity with Fixed Content
5 Test methods
5.1 Sensory indicator test
5.1.1 Take an appropriate amount of sample and place it in a white porcelain dish.
Observe its color, shape and impurities with the naked eye under natural light.
5.1.2 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 it; shake it for 30 seconds; smell it.
5.2 Moisture test
Carry out moisture test according to the direct drying method in GB 5009.3.
5.3 Acidity test
Carry out acidity test in accordance with the determination method for starches and
derived products in GB 5009.239.
5.4 Ash test
Carry out ash test in accordance with the determination method for total ash content in
foods in GB 5009.4.
5.5 Protein test
Carry out protein test in accordance with GB/T 22427.10 (the coefficient of nitrogen
conversion to protein is 6.25).
5.6 Fat test
Carry out fat test in accordance with the method specified in Appendix A.
5.7 Spot test
Carry out spot test in accordance with GB/T 22427.4.
5.8 Fineness test
Carry out fineness test in accordance with GB/T 22427.5.
5.9 Whiteness test
Carry out whiteness test in accordance with GB/T 22427.6.
6 Inspection rules
6.1 Batch
Products of the same variety and specification that are produced with the same batch of
raw materials, the same shift and the same production line and are in intact packaging
are considered a batch.
6.2 Sampling method, base and amount
Randomly select products from the same batch. The sample base for random inspection
shall not be less than 250 kg and shall not be less than 10 independent packages;
sampling personnel shall carry sampling tools and containers for samples. When
sampling, 4 or more independent packages shall be randomly selected from 4 different
parts of the same batch of samples, and the corresponding samples shall be taken out
from them respectively; the total sampling amount shall not be less than 2 kg. Divide
the sample into four parts and take out a part for inspection.
6.3 Factory inspection
6.3.1 Each batch shall be inspected according to the factory inspection items and can
only be shipped after passing the inspection.
6.3.2 Factory inspection items include sensory requirements, moisture, ash, spots,
fineness and whiteness.
6.4 Type inspection
6.4.1 Type inspection includes all items specified in Chapter 4.
6.4.2 Products shall be inspected once every six months during normal production and
promptly inspected when the following situations occur:
a) When the new product is finalized and certified;
b) When there is a major change in the source of raw materials or the production
process;
c) When production is restarted after being suspended for more than half a year;
d) When the factory inspection result is significantly different from the previous
type inspection;
e) When the national quality supervision agency or competent authority proposes
a requirement for type inspection.
6.5 Determination and re-inspection rules
6.5.1 Factory inspection determination and re-inspection
6.5.1.1 Where all factory inspection items meet the requirements of 4.1, 4.2 and 4.3,
determine them as qualified products.
6.5.1.2 If one of the factory inspection items does not comply with the requirements of
this Standard, double random sampling can be carried out for re-inspection of the item.
If it still does not comply with the requirements of this Standard after re-inspection,
determine the batch of products as unqualified products.
6.5.2 Type inspection determination and re-inspection
6.5.2.1 If all the type inspection items meet the requirements of this Standard, determine
them as qualified products.
6.5.2.2 If no more than two (including two) of the type inspection items do not comply
with this Standard, double sampling may be conducted for re-inspection. If one item
still does not comply with the provisions of this Standard after re-inspection, determine
the product as an unqualified product.
7 Labeling, marking, packaging, transportation, storage and
sales
7.1 Labeling, marking
7.1.1 Product labeling shall comply with the provisions of GB 7718 and clearly indicate
the grade of the product.
7.1.2 Product marking shall comply with the requirements of GB/T 191.
7.2 Packaging
7.2.1 Packaging containers of the same specification must be of the same size, dry, clean,
firm and comply with relevant hygiene requirements.
7.2.2 Packaging materials shall be paper bags, woven bags, plastic bags, composite film