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.
Key topics and requirements
- Scope: Physical, chemical and microbiological requirements and test methods for oxidized starch in food applications.
- Physical properties: Appearance (powder/granule), colour (white or nearly white), granular microscopy, solubility (sparingly soluble in cold water, ether, alcohol), absence of off-odour and foreign material.
- Chemical limits:
- pH range: 4.5–7.5 (sample preparation method specified).
- Moisture content (g/kg): specific limits for potato, cereal and other starches (see standard tables).
- Sulfur dioxide limits: ≤50 mg/kg for modified cereal starches; ≤10 mg/kg for other modified starches.
- Total ash, crude fat and protein limits (dry basis) and carboxyl group content limits (NMT ~1.1–1.3 g/kg d.b., with notes on applicability to food processing).
- Contaminant limits: Arsenic and lead ≤1 mg/kg; mercury and cadmium ≤0.1 mg/kg.
- Microbiological limits: Total plate count