มอก. 1073-2535

Scope (English)

Specifies requirements for general characteristics (e.g. powder, colour) of modified starch for food industry, freedom from foreign matters, quantity of black speck, weight loss on curing, protein content, acid insoluble ash. Precribes criteria and identification of each starch (e.g. water solubilities, viscosity, gelatinization), contaminants, hygiene. Includes packaging, marking, labelling, sampling and criteria for conformity, testing.