ISO 8355:2023

Starch acetates — Specifications and test methods

This document specifies the physical, chemical and microbiological requirements for, and test methods of, starch acetates.

Acétates d'amidon — Spécifications et méthodes d'essai

General Information

• Status: Published
• Publication Date: 14-Jun-2023
• ICS: 67.180.20 - Starch and derived products
• Technical Committee: ISO/TC 93 - Starch (including derivatives and by-products)
• Drafting Committee: ISO/TC 93 - Starch (including derivatives and by-products)
• Current Stage: 6060 - International Standard published
• Start Date: 15-Jun-2023
• Due Date: 21-Sep-2024
• Completion Date: 15-Jun-2023

Standards Content (Sample)

INTERNATIONAL ISO
STANDARD 8355
First edition
2023-06
Starch acetates — Specifications and
test methods
Acétates d'amidon — Spécifications et méthodes d'essai
Reference number
ISO 8355:2023(E)
© ISO 2023

---------------------- Page: 1 ----------------------
ISO 8355:2023(E)
COPYRIGHT PROTECTED DOCUMENT
© ISO 2023
All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may
be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting on
the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address below
or ISO’s member body in the country of the requester.
ISO copyright office
CP 401 • Ch. de Blandonnet 8
CH-1214 Vernier, Geneva
Phone: [phone]
Email: [e-mail]
Website: www.iso.org
Published in Switzerland
ii
  © ISO 2023 – All rights reserved

---------------------- Page: 2 ----------------------
ISO 8355:2023(E)
Contents Page
Foreword .iv
Introduction .v
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Requirements . 2
4.1 Physical indexes. 2
4.2 Chemical indexes . 2
4.3 Contaminant limits . 3
4.4 Microbiological limit. 3
5 Test methods . 3
5.1 Iodine stain . 3
5.2 pH . 4
5.3 Sulfur dioxide . . 4
5.3.1 Procedure . 4
5.3.2 Calculation . 4
5.4 Acetyl and ester groups . 4
5.4.1 Qualitative analysis for acetyl groups . 4
5.4.2 Copper reduction . 5
5.4.3 Quantitative analysis for ester groups . 5
6 Marking, packaging, transport, and storage requirements . 6
6.1 Marking . 6
6.2 Packaging . 6
6.3 Transport . 6
6.4 Storage . 6
Bibliography . 7
iii
© ISO 2023 – All rights reserved

---------------------- Page: 3 ----------------------
ISO 8355:2023(E)
Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards
bodies (ISO member bodies). The work of preparing International Standards is normally carried out
through ISO technical committees. Each member body interested in a subject for which a technical
committee has been established has the right to be represented on that committee. International
organizations, governmental and non-governmental, in liaison with ISO, also take part in the work.
ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of
electrotechnical standardization.
The procedures used to develop this document and those intended for its further maintenance are
described in the ISO/IEC Directives, Part 1. In particular, the different approval criteria needed for the
different types of ISO document should be noted. This document was drafted in accordance with the
editorial rules of the ISO/IEC Directives, Part 2 (see www.iso.org/directives).
ISO draws attention to the possibility that the implementation of this document may involve the use
of (a) patent(s). ISO takes no position concerning the evidence, validity or applicability of any claimed
patent rights in respect thereof. As of the date of publication of this document, ISO had not received
notice of (a) patent(s) which may be required to implement this document. However, implementers are
cautioned that this may not represent the latest information, which may be obtained from the patent
database available at www.iso.org/patents. ISO shall not be held responsible for identifying any or all
such patent rights.
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
For an explanation of the voluntary nature of standards, the meaning of ISO specific terms and
expressions related to conformity assessment, as well as information about ISO's adherence to
the World Trade Organization (WTO) principles in the Technical Barriers to Trade (TBT), see
www.iso.org/iso/foreword.html.
This document was prepared by Technical Committee ISO/TC 93, Starch (including derivatives and by-
products).
Any feedback or questions on this document should be directed to the user’s national standards body. A
complete listing of these bodies can be found at www.iso.org/members.html.
iv
  © ISO 2023 – All rights reserved

---------------------- Page: 4 ----------------------
ISO 8355:2023(E)
Introduction
Starch consists mainly of amylose and amylopectin. Amylose is a linear molecule of α-D-glucopyranosyl
units, linked by (1-4)-α-linkages. Amylopectin is a highly branched polymer of α-D-glucopyranosyl
units, linked by (1-4)-α-linkages and by (1-6)-α- linkages that constitute the branch points. In general,
each glucose unit possesses a maximum of three hydroxyls that can undergo chemical substitution. A
fourth substitution is also possible at carbon four (4) if that carbon is not involved in a glycosidic bond.
Native starches can be chemically modified for improved functionality. The most common sources
of native starch used in these modifications are various roots, tubers, cereals and legumes. Modified
starches are used in applications requiring special properties that are not attainable by their respective
native starches.
Acetylated forms of food starches (including those extracted from hybrid crops such as high-amylose
1)
maize) are widely accepted additives that are used in the food industry globally. Starch acetate (INS
No. 1420), is produced by esterification of food starch with acetic anhydride or vinyl acetate, with the
acetyl groups not exceeding more than 2,5 % of the acetylated product.
1) International Numbering System for Food Additives.
v
© ISO 2023 – All rights reserved

---------------------- Page: 5 ----------------------
INTERNATIONAL STANDARD ISO 8355:2023(E)
Starch acetates — Specifications and test methods
1 Scope
This document specifies the physical, chemical and microbiological requirements for, and test methods
of, starch acetates.
2 Normative references
The following documents are referred to in the text in such a way that some or all of their content
constitutes requirements 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.
ISO 1666, Starch — Determination of moisture content — Oven-drying method
ISO 3188, Starches and derived products — Determination of nitrogen content by the Kjeldahl method —
Titrimetric method
ISO 3947, Starches, native or modified — Determination of total fat content
ISO 11212-1, Starch and derived products — Heavy metals content — Part 1: Determination of arsenic
content by atomic absorption spectrometry
ISO 11212-2, Starch and derived products — Heavy metals content — Part 2: Determination of mercury
content by atomic absorption spectrometry
ISO 11212-3, Starch and derived products — Heavy metals content — Part 3: Determination of lead content
by atomic absorption spectrometry with electrothermal atomization
ISO 11212-4, Starch and derived products — Heavy metals
...

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ISO/DISFDIS 8355:2022(E)
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2022-10-05
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2023-02-21
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ISO TC 93
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Secretariat: BSJ
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Starch acetates — Specifications and test methods Style Definition: ANNEX
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© ISO 20222023
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All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this
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publication may be reproduced or utilized otherwise in any form or by any means, electronic or mechanical,
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CH-1214 Vernier, Geneva
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ISO/FDIS 8355:2023(E) Formatted: Right
Contents Pages
Foreword . 4
Introduction . 5
2 Scope . 1
3 Normative references . 1
4 Terms and definitions . 2
5 Requirements . 2
5.1 Physical indexes . 2
5.2 Chemical indexes . 3
5.3 Contaminant limits . 3
5.4 Microbiological limit . 4
6 Test Methods . 4
6.1 Iodine Stain . 4
6.2 pH . 4
6.3 Sulfur dioxide . 4
6.3.1 Procedure . 4
6.3.2 Calculation . 5
6.4 Acetyl and Ester groups . 5
6.4.1 Qualitative analysis for acetyl groups . 5
6.4.2 Copper reduction . 6
6.4.3 Quantitative analysis for ester groups . 6
7 Marking, packaging, transport, and storage requirements . 7
7.1 Marking . 7
7.2 Packaging . 7
7.3 Transport . 7
7.4 Storage . 7
© ISO 2023 – All rights reserved iii

---------------------- Page: 3 ----------------------
ISO/FDIS 8355:2023(E) Formatted: Font: Bold
7 Bibliography . 8
Foreword . v
Introduction . vi
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 2
4 Requirements . 2
4.1 Physical indexes . 2
4.2 Chemical indexes . 3
4.3 Contaminant limits . 4
4.4 Microbiological limit . 4
5 Test methods . 5
5.1 Iodine stain . 5
5.2 pH . 5
5.3 Sulfur dioxide . 5
5.3.1 Procedure . 5
5.3.2 Calculation . 6
5.4 Acetyl and ester groups . 7
5.4.1 Qualitative analysis for acetyl groups . 7
5.4.2 Copper reduction . 7
5.4.3 Quantitative analysis for ester groups . 7
6 Marking, packaging, transport, and storage requirements . 8
6.1 Marking . 8
6.2 Packaging . 9
6.3 Transport . 9
6.4 Storage . 9
iv © ISO 20222023 – All rights reserved

---------------------- Page: 4 ----------------------
ISO/FDIS 8355:2023(E) Formatted: Right
Bibliography . 10

© ISO 2023 – All rights reserved v

---------------------- Page: 5 ----------------------
ISO/FDIS 8355:2023(E) Formatted: Font: Bold
Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national
standards bodies (ISO member bodies). The work of preparing International Standards is normally
carried out through ISO technical committees. Each member body interested in a subject for which a
technical committee has been established has the right to be represented on that committee.
International organizations, governmental and non-governmental, in liaison with ISO, also take part in
the work. ISO collaborates closely with the International Electrotechnical Commission (IEC) on all
matters of electrotechnical standardization.
The procedures used to develop this document and those intended for its further maintenance are
described in the ISO/IEC Directives, Part 1. In particular, the different approval criteria needed for the
different types of ISO documents should be noted. This document was drafted in accordance with the
editorial rules of the ISO/IEC Directives, Part 2 (see www.iso.org/directiveswww.iso.org/directives).
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of
any patent rights identified during the development of the document will be in the Introduction and/or
on the ISO list of patent declarations received (see www.iso.org/patentswww.iso.org/patents).
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
For an explanation of the voluntary nature of standards, the meaning of ISO specific terms and
expressions related to conformity assessment, as well as information about ISO's adherence to the
World Trade Organization (WTO) principles in the Technical Barriers to Trade (TBT), see
www.iso.org/iso/foreword.htmlwww.iso.org/iso/foreword.html.
This document was prepared by Technical Committee ISO/TC 93, Starch (including derivatives and by-
products).
Any feedback or questions on this document should be directed to the user’s national standards body. A
complete listing of these bodies can be found at
www.iso.org/members.html.www.iso.org/members.html.
Formatted: English (United Kingdom)
Formatted: Don't adjust space between Latin and Asian text,
Don't adjust space between Asian text and numbers
vi © ISO 20222023 – All rights reserved

---------------------- Page: 6 ----------------------
ISO/FDIS 8355:2023(E) Formatted: Right
Introduction
Starch consists mainly of amylose and amylopectin. Amylose is a linear molecule of α-D-glucopyranosyl
units, linked by (1-4)-α-linkages. Amylopectin is a highly branched polymer of α-D-glucopyranosyl
units, linked by (1-4)-α-linkages and by (1-6)-α- linkages that constitute the branch points. In general,
each glucose unit possesses a maximum of three hydroxyls that can undergo chemical substitution. A
fourth substitution is also possible at carbon four (4) if that carbon is not involved in a glycosidic bond.
Native starches can be chemically modified for improved functionality. The most common sources of
native starch used in these modifications are various roots, tubers, cereals and legumes. Modified
starches are used in applications requiring special properties that are not attainable by their respective
native starches.
Acetylated forms of food starches (including those extracted from hybrid crops such as high-amylose
1
maize) are widely accepted additives that are used in the food industry globally. Starch acetate (INS
No. 1420), is produced by esterification of food starch with acetic anhydride or vinyl acetate, with the
acetyl groups not exceeding more than 2,5 % of the acetylated product.

1
International Numbering System for Food Additives.
© ISO 2023 – All rights reserved vii

---------------------- Page: 7 ----------------------
FINAL DRAFT INTERNATIONAL STANDARD ISO/DISFDIS 8355:20222023(E)

Starch acetates -— Specifications and test methods
Formatted: Pattern: Clear
Formatted: Pattern: Clear
1 Scope
Formatted: Pattern: Clear
Formatted: Pattern: Clear
This document specifies the physical, chemical and microbiological requirements for and test methods
Formatted: Pattern: Clear
of starch acetates.
Formatted: Pattern: Clear
Formatted: Pattern: Clear
2 Normative references
Formatted: Pattern: Clear
Formatted: Pattern: Clear
The following documents are referred to in the text in such a way that some or all of their content
Formatted: Pattern: Clear
constitutes requirements of this document. For dated references, only the edition cited applies. For
Formatted: Pattern: Clear
undated references, the latest edition of the referenced document (including any amendments) applies.
Formatted: Pattern: Clear
ISO 1666, Starch — Determination of moisture content — Oven-drying method
Formatted: Pattern: Clear
Formatted: Pattern: Clear
ISO 3188, Starches and derived products — Determination of nitrogen content by the Kjeldahl method —
Formatted: Pattern: Clear
Titrimetric method
Formatted: Pattern: Clear
Formatted: Pattern: Clear
ISO 3947, Starches, native or modified — Determination of total fat content
Formatted: Pattern:
...

FINAL
INTERNATIONAL ISO/FDIS
DRAFT
STANDARD 8355
ISO/TC 93
Starch acetates — Specifications and
Secretariat: BSJ
test methods
Voting begins on:
2023-03-08
Acétates d'amidon — Spécifications et méthodes d'essai
Voting terminates on:
2023-05-03
RECIPIENTS OF THIS DRAFT ARE INVITED TO
SUBMIT, WITH THEIR COMMENTS, NOTIFICATION
OF ANY RELEVANT PATENT RIGHTS OF WHICH
THEY ARE AWARE AND TO PROVIDE SUPPOR TING
DOCUMENTATION.
IN ADDITION TO THEIR EVALUATION AS
Reference number
BEING ACCEPTABLE FOR INDUSTRIAL, TECHNO-
ISO/FDIS 8355:2023(E)
LOGICAL, COMMERCIAL AND USER PURPOSES,
DRAFT INTERNATIONAL STANDARDS MAY ON
OCCASION HAVE TO BE CONSIDERED IN THE
LIGHT OF THEIR POTENTIAL TO BECOME STAN-
DARDS TO WHICH REFERENCE MAY BE MADE IN
NATIONAL REGULATIONS. © ISO 2023

---------------------- Page: 1 ----------------------
ISO/FDIS 8355:2023(E)
FINAL
INTERNATIONAL ISO/FDIS
DRAFT
STANDARD 8355
ISO/TC 93
Starch acetates — Specifications and
Secretariat: BSJ
test methods
Voting begins on:
Acétates d'amidon — Spécifications et méthodes d'essai
Voting terminates on:
COPYRIGHT PROTECTED DOCUMENT
© ISO 2023
All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may
be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting on
the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address below
or ISO’s member body in the country of the requester.
RECIPIENTS OF THIS DRAFT ARE INVITED TO
ISO copyright office
SUBMIT, WITH THEIR COMMENTS, NOTIFICATION
OF ANY RELEVANT PATENT RIGHTS OF WHICH
CP 401 • Ch. de Blandonnet 8
THEY ARE AWARE AND TO PROVIDE SUPPOR TING
CH-1214 Vernier, Geneva
DOCUMENTATION.
Phone: [phone]
IN ADDITION TO THEIR EVALUATION AS
Reference number
Email: [e-mail]
BEING ACCEPTABLE FOR INDUSTRIAL, TECHNO­
ISO/FDIS 8355:2023(E)
Website: www.iso.org
LOGICAL, COMMERCIAL AND USER PURPOSES,
DRAFT INTERNATIONAL STANDARDS MAY ON
Published in Switzerland
OCCASION HAVE TO BE CONSIDERED IN THE
LIGHT OF THEIR POTENTIAL TO BECOME STAN­
DARDS TO WHICH REFERENCE MAY BE MADE IN
ii
  © ISO 2023 – All rights reserved
NATIONAL REGULATIONS. © ISO 2023

---------------------- Page: 2 ----------------------
ISO/FDIS 8355:2023(E)
Contents Page
Foreword .iv
Introduction .v
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Requirements . 2
4.1 Physical indexes. 2
4.2 Chemical indexes . 2
4.3 Contaminant limits . 3
4.4 Microbiological limit. 3
5 Test methods . 3
5.1 Iodine stain . 3
5.2 pH . 4
5.3 Sulfur dioxide . . 4
5.3.1 Procedure . 4
5.3.2 Calculation . 4
5.4 Acetyl and ester groups . 4
5.4.1 Qualitative analysis for acetyl groups . 4
5.4.2 Copper reduction . 5
5.4.3 Quantitative analysis for ester groups . 5
6 Marking, packaging, transport, and storage requirements . 6
6.1 Marking . 6
6.2 Packaging . 6
6.3 Transport . 6
6.4 Storage . 6
Bibliography . 7
iii
© ISO 2023 – All rights reserved

---------------------- Page: 3 ----------------------
ISO/FDIS 8355:2023(E)
Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards
bodies (ISO member bodies). The work of preparing International Standards is normally carried out
through ISO technical committees. Each member body interested in a subject for which a technical
committee has been established has the right to be represented on that committee. International
organizations, governmental and non­governmental, in liaison with ISO, also take part in the work.
ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of
electrotechnical standardization.
The procedures used to develop this document and those intended for its further maintenance are
described in the ISO/IEC Directives, Part 1. In particular, the different approval criteria needed for the
different types of ISO documents should be noted. This document was drafted in accordance with the
editorial rules of the ISO/IEC Directives, Part 2 (see www.iso.org/directives).
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of
any patent rights identified during the development of the document will be in the Introduction and/or
on the ISO list of patent declarations received (see www.iso.org/patents).
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
For an explanation of the voluntary nature of standards, the meaning of ISO specific terms and
expressions related to conformity assessment, as well as information about ISO's adherence to
the World Trade Organization (WTO) principles in the Technical Barriers to Trade (TBT), see
www.iso.org/iso/foreword.html.
This document was prepared by Technical Committee ISO/TC 93, Starch (including derivatives and by-
products).
Any feedback or questions on this document should be directed to the user’s national standards body. A
complete listing of these bodies can be found at www.iso.org/members.html.
iv
  © ISO 2023 – All rights reserved

---------------------- Page: 4 ----------------------
ISO/FDIS 8355:2023(E)
Introduction
Starch consists mainly of amylose and amylopectin. Amylose is a linear molecule of α-D-glucopyranosyl
units, linked by (1-4)-α-linkages. Amylopectin is a highly branched polymer of α-D-glucopyranosyl
units, linked by (1-4)-α-linkages and by (1-6)-α- linkages that constitute the branch points. In general,
each glucose unit possesses a maximum of three hydroxyls that can undergo chemical substitution. A
fourth substitution is also possible at carbon four (4) if that carbon is not involved in a glycosidic bond.
Native starches can be chemically modified for improved functionality. The most common sources
of native starch used in these modifications are various roots, tubers, cereals and legumes. Modified
starches are used in applications requiring special properties that are not attainable by their respective
native starches.
Acetylated forms of food starches (including those extracted from hybrid crops such as high-amylose
1)
maize) are widely accepted additives that are used in the food industry globally. Starch acetate (INS
No. 1420), is produced by esterification of food starch with acetic anhydride or vinyl acetate, with the
acetyl groups not exceeding more than 2,5 % of the acetylated product.
1) International Numbering System for Food Additives.
v
© ISO 2023 – All rights reserved

---------------------- Page: 5 ----------------------
FINAL DRAFT INTERNATIONAL STANDARD ISO/FDIS 8355:2023(E)
Starch acetates — Specifications and test methods
1 Scope
This document specifies the physical, chemical and microbiological requirements for and test methods
of starch acetates.
2 Normative references
The following documents are referred to in the text in such a way that some or all of their content
constitutes requirements 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.
ISO 1666, Starch — Determination of moisture content — Oven-drying method
ISO 3188, Starches and derived products — Determination of nitrogen content by the Kjeldahl method —
Titrimetric method
ISO 3947, Starches, native or modified —
...