ISO 21921:2025 PDF
Oxidized starch in food applications — Specifications and test methods
Oxidized starch in food applications — Specifications and test methods
- Статус документа:
- Действующий
- Формат:
- Электронный (PDF)
- Количество страниц:
- 6
- Дата публикации:
- 1 октября 2025 г.
- Издание:
- ISO IS 21921 edition 1 version 1
- ICS:
- 67.180.20
This document specifies the physical, chemical and microbiological requirements and test methods for oxidized starch in food applications.
Abstract
Overview
ISO 21921:2025 - Oxidized starch in food applications: Specifications and test methods defines the quality criteria and laboratory methods for oxidized starch used in foods. The standard covers physical, chemical and microbiological requirements, analytical procedures for identification and quantification (including carboxyl group determination), and handling rules for marking, packaging, transport and storage. It is intended to ensure consistent safety, functionality and compliance of oxidized starch ingredients across the food supply chain.
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