ISO/FDIS 8355

Starch acetates — Specifications and test methods

This International standard specifies requirements for chemical, microbiological and test methods of starch acetates.

Acétates d'amidon — Spécifications et méthodes d'essai

General Information

• Status: Not Published
• 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: 5020 - FDIS ballot initiated: 2 months. Proof sent to secretariat
• Start Date: 08-Mar-2023
• Completion Date: 08-Mar-2023

Standards Content (Sample)

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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/FDIS 8355:2023(E) Formatted: Font: Bold
© ISO 20222023
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English (United States)

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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including photocopying, or posting on the internet or an intranet, without prior written permission. Permission

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can be requested from either ISO at the address below or ISO’sISO's member body in the country of the requester.

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ISO copyright officeCopyright Office
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CP 401 • Ch. de Blandonnet 8
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CH-1214 Vernier, Geneva
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Phone: + 41 22 749 01 11
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Email: [e-mail]
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Website: www.iso.orgwww.iso.org
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Published in Switzerland.
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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
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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
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ISO/FDIS 8355:2023(E) Formatted: Right

Bibliography ............................................................................................................................................. 10

© ISO 2023 – All rights reserved v
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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.
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vi © ISO 20222023 – All rights reserved
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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

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.
International Numbering System for Food Additives.
© ISO 2023 – All rights reserved vii
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FINAL DRAFT INTERNATIONAL STANDARD ISO/DISFDIS 8355:20222023(E)
Starch acetates -— Specifications and test methods
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1 Scope
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This document specifies the physical, chemical and microbiological requirements for and test methods

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of starch acetates.
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2 Normative references
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The following documents are referred to in the text in such a way that some or all of their content

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constitutes requirements of this document. For dated references, only the edition cited applies. For

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undated references, the latest edition of the referenced document (including any amendments) applies.

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ISO 1666, Starch — Determination of moisture content — Oven-drying method
Formatted: Pattern: Clear
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ISO 3188, Starches and derived products — Determination of nitrogen content by the Kjeldahl method —

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Titrimetric method
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ISO 3947, Starches, native or modified — Determination of total fat content
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...

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
© 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.
© 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

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
---------------------- 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 —
...