Starch

21 January 2024, 19:09

starch - a natural carbohydrate stored in plant cells in the form of starch granules and released from starch-containing raw materials during processing;

Source: Government Decree of the Russian Federation dated 09.03.2010 No. 132 "On mandatory requirements with regard to certain types of products and related design (including surveying), manufacturing, construction, installation, commissioning, operation, storage, transportation, sale and disposal processes contained in technical regulations of the Republic of Kazakhstan, which is a state - member of the Customs Union"

Starch, which chemically represents a carbohydrate, is present in the cells of many plant products. The most important sources of starch are cereal grains (for example, corn, wheat and rice), some lichens, some tuberous plants and root vegetables (potato, cassava, maranta) and the core of the cycad palm.

Starch is a white odorless powder consisting of the smallest granules that crackle when rubbed between fingers. It gives an intense blue color with iodine (except for amylopectin starch, which gives a reddish-brown color). Under a microscope in polarized light, starch granules exhibit characteristic dark polarization crosses. These granules are insoluble in cold water, but upon heating in water above their gelatinization temperature (usually 60 degrees C for most types of starch) they break down forming a starch paste. Starch is processed into various trade products included in other tariff positions, such as modified starch, fried soluble starch, dextrin, maltodextrin, dextrose, glucose. They have wide application as such in various industrial sectors, especially in food, textile, pulp and paper

Source: "Explanatory Notes to the Harmonized System of Goods Nomenclature for Foreign Economic Activity of the Russian Federation (HSN Russia)" (prepared by the Federal Customs Service of Russia) (volume 1, sections I - VI, groups 1 - 29)

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