This standard specifies specific classification of raw starch and modified starch.
This standard is applicable to raw starch produced by physical methods using cereals, potatoes, beans and various plants as raw materials, and modified starch whose raw starch has been treated by some method to change its original physical or chemical properties.
2 Classification
2.1 Raw starch
2.1.1 Cereal starch
2.1.1.1 Rice starch
2.1.1.1.1 Glutinous rice starch
2.1.1.1.2 Japonica rice starch
2.1.1.1.3 Nonglutinous rice starch
2.1.1.2 Corn starch
2.1.1.2.1 Corn Starch
2.1.1.2.2 Waxy corn starch
2.1.1.2.3 High amylose corn starch
2.1.1.3 Sorghum starch
2.1.1.4 Wheat starch
Foreword II 1 Scope 2 Classification Bibliography
Standard
GB/T 8887-2009 Classification of starch (English Version)
1 Scope
This standard specifies specific classification of raw starch and modified starch.
This standard is applicable to raw starch produced by physical methods using cereals, potatoes, beans and various plants as raw materials, and modified starch whose raw starch has been treated by some method to change its original physical or chemical properties.
2 Classification
2.1 Raw starch
2.1.1 Cereal starch
2.1.1.1 Rice starch
2.1.1.1.1 Glutinous rice starch
2.1.1.1.2 Japonica rice starch
2.1.1.1.3 Nonglutinous rice starch
2.1.1.2 Corn starch
2.1.1.2.1 Corn Starch
2.1.1.2.2 Waxy corn starch
2.1.1.2.3 High amylose corn starch
2.1.1.3 Sorghum starch
2.1.1.4 Wheat starch
