GB/T 8883-1988 Edible wheat starch

This standard only applies to edible starch produced from wheat flour (raw materials must meet edible standards). GB/T 8883-1988 Edible wheat starch GB/T8883-1988 Standard download decompression password: www.bzxz.net

National Standard of the People's Republic of China
Edible wheat starch
Edible wheat starch
GB/T8883-88
This standard is only applicable to edible starch produced from wheat flour as raw material (the raw material must meet the edible standard). Product classification
Edible wheat starch is divided into superior grade, first grade and second grade. Quality requirements
Sensory index,
See Table 1.
【Superior grade】
First grade
White and shiny
No odor
No sand
No foreign matter
Physical and chemical indexes are shown in Table 2.
Moisture, %
Superior grade
Acidity. Tbzxz.net
Ash content, %
Protein, %
Spots, pcs/cm**2≤1
Fineness 150μm100
mesh)sieve pass rate,
Secondary product
Secondary product
Whiteness 400NMBlue light
Reflectivity, %
Viscosity 6% concentration Starch
Fat, %
Sanitary indicators, see Table 3.
Superior grade
Sulfur dioxide, mg/kg
Arsenic, mg/kg, as As≤
Lead, mg/kg, as Pb≤
Inspection rules and methods
First grade
Second grade
According to GB12086-89 "Determination method of starch ash content", GB12087-89 "Determination method of starch moisture", GB12088-89 "Determination method of starch total fat", GB GB12089-89 "Determination method of sulfated ash of starch and its derivatives", GB12090-89 "Determination method of acidity of starch and its derivatives", GB12094-89 "Determination method of sulfur dioxide content of starch and its derivatives", GB12095-89 "Determination method of starch spots", GB10096-89 "Determination method of starch fineness", GB12097-89 "Determination method of starch whiteness", GB12098-89 "Determination method of starch viscosity".
Marking, packaging, transportation, storage
In accordance with ZBX08001-87 "Edible starch packaging, marking, transportation, storage standards". Acceptance rules
In accordance with ZBX04022-87 "Edible starch acceptance rules". Additional notes:
This standard was proposed by the Ministry of Commerce of the People's Republic of China. This standard was drafted by Shanghai Vegetable Company. The main drafters of this standard are Huang Xionghui, Chen Huiying, Wang Baodi and Huang Shaolai. Approved by the National Bureau of Standards on March 26, 1988
Implementation on July 1, 1988
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