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National Standard for Edible Corn Starch
Author：hngoob Renew time：2020-02-22
National Standard for Edible Corn Starch
Edible corn starch refers to the edible starch produced by taking corn as the main raw material (the raw material meets the edible standard), which is divided into superior grade products, first grade products and second grade products.
(2) quality requirements
1. Sensory Requirements
Project index, superior grade, first grade, second grade
The color white, glossy, clean, white and slightly yellowish shadows.
There is no peculiar smell in the air.
Mouth feeling no sand teeth No foreign matter
2. Physical and chemical indexes
(2) quality requirements
Project index, superior grade, first grade, second grade
Moisture（%） ≤ 13.00 14.00 14.00
Acidity（ml） ≤ 20.00 20.00 25.00
Ash content（%） ≤ 0.10 0.15 0.20
Protein（%） ≤ 0.30 0.50 0.70
Spots（個(gè)/cm2） ≤ 0.40 1.00 1.50
fineness（%） ≥ 99.90 99.50 99.30
Fat（%） ≤ 0.15 0.20 0.25
Whiteness 440nm
Blue light reflectance （%） ≥ 97.50 96.00 95.00
yellow maize 92.00 92.00 90.00
3. Health indicators
Project index, superior grade, first grade, second grade
SO2（mg/kg） ≤ 30.00
Arsenic（mg/kg,） ≤ 0.50
Lead（mg/kg,） ≤ 1.00