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International Starch Institute
Science Park Aarhus, Denmark
ISI 26-5e Determination of pH in Starch and Syrup
| 1. Scope | The method is applicable to native and modified starch, glucose syrups
and hydrolysates.
|
LT 1966 Rev. LT 13 Sep. 1999 |
| 2. Principle | pH is measured electrometrically in the water phase of a starch slurry or
direct in hydrolysates and syrups.
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| 3. Apparatus | 3.1 pH meter glass electrode and temperature correction | Properly calibrated |
| 3.2 Laboratory scale
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| 4. Procedure | Ambient temperature | |
Commercial starch: |
Shake 5.0 g sample with 25.0 ml distilled carbon dioxide free water for 60 s. The starch is allowed to settle for 15 min. Measure pH of the water phase. | The European Pharmacopoia |
Pregelatinised starch |
Shake 5.0 g sample with 25.0 ml distilled carbon dioxide free water for 60 s. The starch is allowed to settle for 15 min. Measure pH of the water phase. | The European Pharmacopoia |
Starch slurry |
The starch is allowed to settle. Measure pH of the water phase. | |
Glucose Syrup: |
Dilute sample to approximately 40% dry matter with distilled water. Measure pH of the diluted syrup | |
HFSS: |
Measure pH of sample as is.
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| 5. Reporting | Report pH with one decimal
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| 6. Reference | CRA Standard Analytical Methods B-44, C-44, E-48Joint FAO/WHO Expert Committee on Food
Additives (JECFA) Monographs and Evaluations The European Pharmacopoia 4 |
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Keywords: laboratory method determination pH starch glucose syrup hydrolysate