ISO 8355:2023
(Main)Starch acetates — Specifications and test methods
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
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 2023
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ii
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
Foreword
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This document was prepared by Technical Committee ISO/TC 93, Starch (including derivatives and by-
products).
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iv
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
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 content — Part 4: Determination of cadmium
content by atomic absorption spectrometry with electrothermal atomization
ISO 4832, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of
coliforms — Colony-count technique
ISO 4833-1, Microbiology of the food chain — Horizontal method for the enumeration of microorganisms
— Part 1: Colony count at 30 °C by the pour plate technique
ISO 4833-2, Microbiology of the food chain — Horizontal method for the enumeration of microorganisms
— Part 2: Colony count at 30 °C by the surface plating technique
ISO 21527-2, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of
yeasts and moulds — Part 2: Colony count technique in products with water activity less than or equal to
0,95
Official Method AOAC, 2011.14: 2011, Calcium, Copper, Iron, Magnesium, Manganese, Potassium,
Phosphorus, Sodium, and Zinc in Fortified Food Products. Microwave Digestion and Inductively Coupled
Plasma-Optical Emission Spectrometry
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
ISO and IEC maintain terminology databases for use in standardization at the following addresses:
— ISO Online browsing platform: available at https:// www .iso .org/ obp
— IEC Electropedia: available at https:// www .electropedia .org/
3.1
starch
carbohydrate polymer consisting of a large number of glucose units linked together primarily by alpha
1-4 glycosidic bonds
Note 1 to entry: The starch polymers come in two forms: (1) linear (amylose) and (2) branched through alpha
1–6 glycosidic bonds (amylopectin), with each glucose unit possessing a maximum of three hydroxyls that can
undergo chemical substitution.
3.2
native starch
starch extracted from plant cells in its natural state as granules, which has not been subjected to any
form of modification resulting in physical and/or chemical change
3.3
starch acetate
modified starch esterified with acetic anhydride or vinyl acetate
Note 1 to entry: It is gluten free and can be used as a stabilizer, thickener, binder and emulsifier during food and
cosmetic processing.
4 Requirements
4.1 Physical indexes
Physical indexes shall comply with the requirements given in Table 1.
Table 1 — Physical requirements of starch acetates
Item Description
Appearance Powder, granule, coarse particles
Colour White or nearly white
Granular structure typical of the starch source
Microscopy
Typical polarization cross
Solubility Insoluble in cold water, ether, alcohol
Smell and taste No smell and foreign tastes
Foreign material Free of any foreign matter
4.2 Chemical indexes
Chemical indexes shall comply with the requirements given in Table 2.
[3]
NOTE Sulfur dioxide method incorporates the ISBT Manual with modifications.
Table 2 — Chemical indices of starch acetates
Item Limit/description Test method
Iodine stain dark blue to red colour subclause 5.1
pH 3,0 – 9,0 subclause 5.2
Sulfur dioxide, mg/kg ≤50 dry weight
...
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