GB/T 20884-2007 PDF English
Search result: GB/T 20884-2007 English: PDF (GB/T20884-2007)
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Name of Chinese Standard | Status |
| GB/T 20884-2007 | English | 70 |
Add to Cart
|
0-9 seconds. Auto-delivery.
|
Maltodextrin
| Obsolete |
PDF Preview: GB/T 20884-2007
GB/T 20884-2007: PDF in English (GBT 20884-2007) GB/T 20884-2007
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
ICS 67.180.20
X 31
Maltodextrin
麦芽糊精
ISSUED ON: FEBRUARY 02, 2007
IMPLEMENTED ON: DECEMBER 01, 2007
Issued by: General Administration of Quality Supervision, Inspection and
Quarantine;
Standardization Administration of PRC.
Table of Contents
Foreword ... 3
1 Scope ... 4
2 Normative references ... 4
3 Terms and definitions ... 4
4 Product classification ... 5
5 Requirements ... 5
6 Test method ... 5
7 Inspection rules ... 9
8 Marking, packaging, transportation and storage ... 11
Maltodextrin
1 Scope
This standard specifies the terms and definitions, product classification,
requirements, test methods, inspection rules, marking, packaging,
transportation, storage of maltodextrin.
This standard applies to maltodextrin.
2 Normative references
The provisions in following documents become the provisions of this Standard
through reference in this Standard. For the dated references, the subsequent
amendments (excluding corrections) or revisions do not apply to this Standard;
however, parties who reach an agreement based on this Standard are
encouraged to study if the latest versions of these documents are applicable.
For undated references, the latest edition of the referenced document applies.
GB/T 191 Packaging - Pictorial marking for handling of goods (GB/T 191-
2000, eqv ISO 780:1997)
GB/T 601 Chemical reagent - Preparations of standard volumetric solutions
GB/T 6682-1992 Water for laboratory use - Specifications (neq ISO
3696:1987)
GB 15203 Hygienic standard of corn sweetener
GB/T 20885-2007 Glucose syrup
3 Terms and definitions
The following terms and definitions apply to this standard.
3.1
Maltodextrin (MD)
A starch derivative free of free starch made from starch or starchiness as a
raw material, through enzymatical hydrolysis, refining, spray drying.
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.
6.1.2 Odor
Take 20 g of sample. Put it in a 100 mL grounded bottle. Add 50 mL of 50 °C
warm water. Add cap. Shake it for 30 s. Decant the supernatant. Smell its odor.
Record its odor characteristics.
6.1.3 Taste
After rinsing mouth with clean water, take a small amount of sample int mouth.
Taste it carefully. Record its taste characteristics.
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
6.3.1.1 Constant temperature drying oven: Temperature control accuracy ± 2 °C.
6.3.1.2 Analytical balance: Accuracy 0.1 mg.
6.3.1.3 Weighing dish: 50 mm x 30 mm.
6.3.1.4 Dryer: Use discoloration silica gel as the desiccant.
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. Weigh it after 30 min. Put
it in a constant temperature drying oven to bake for 1 h. Weigh it until reaching
to constant weight.
6.3.3 Calculation of results
The moisture of the sample is calculated according to formula (1). The value is
expressed in %.
Where:
expressed in %.
Where:
X2 - Mass fraction of sample’s solubility, %;
X1 - Mass fraction of the sample moisture, %;
m2 - The mass of the weighing dish and quantitative filter paper plus filter
residue after drying, in grams (g)
m1 - The mass of the weighing dish and the quantitative filter paper, in grams
(g)
m - The mass of the sample, in grams (g).
The result is expressed to one decimal place.
6.4.4 Precision
The absolute difference between two independent determination results
obtained under repeatability conditions shall not exceed 1% of the arithmetic
mean.
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
6.5.2.1 Commission and calibrate the acidity meter according to the instruction
manual of the instrument.
6.5.2.2 Determination
Weigh 20 g of the sample in a 50 mL beaker. Use 20 mL ~ 40 mL of neutral
water which is removed of carbon dioxide to heat and dissolve it. Use distilled
water to rinse the electrode probe. Use filter paper to gently absorb it dry. Then
insert the electrode into the sample liquid to be measured. Adjust the
temperature regulator, so that the temperature indicated by the instrument is
the same as the temperature of the solution. Take the reading after it is
stabilized.
Where:
A - The number of packaging units that shall be extracted, in bags.
N - The total number of packaging units of the batch, in bags.
7.2.2 Extraction of uniform samples
When sampling, use clean and dry sampling tools to insert two-half of the
packaging bag. Take 100 g of sample from each bag. Quickly mix the extracted
samples. Use the quartile method to reduce it. Then divide them into two 1000
mL grounded bottles that shall be clean and dry. Seal it. Attach labels. One
bottle is used for testing and the other is retained for reference.
7.3 Exit-factory inspection
7.3.1 The finished products shall be inspected batch by batch by the inspection
department before they leave the factory.
7.3.2 Exit-factory inspection items include: sensory requirements, moisture, DE
value, pH, iodine test.
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:
a) When there are major changes in the original and auxiliary materials;
b) Where there is change in critical processes or equipment;
c) When the production of the newly trial-produced product or the normally-
produced product is restored after suspension for 3 months;
d) When there is a big difference between the exit-factory inspection and the
last type inspection results;
e) When the national quality supervision and inspection agency needs
random inspection according to relevant requirements.
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.
......
Source: Above contents are excerpted from the PDF -- translated/reviewed by: www.chinesestandard.net / Wayne Zheng et al.
|