BS ISO 21921:2025 - Oxidized Starch in Food Applications

Introducing the BS ISO 21921:2025, a comprehensive standard that sets the benchmark for the use of oxidized starch in food applications. This essential document provides detailed specifications and test methods, ensuring that your food products meet the highest quality and safety standards.

Overview

Oxidized starch is a modified starch that has been treated to improve its properties, making it an invaluable ingredient in the food industry. It is widely used for its thickening, stabilizing, and gelling properties, enhancing the texture and shelf-life of various food products. The BS ISO 21921:2025 standard is your definitive guide to understanding and implementing the best practices for using oxidized starch in food applications.

Key Features

• Standard Number: BS ISO 21921:2025
• Pages: 16
• Release Date: October 7, 2025
• ISBN: 978 0 539 28293 1
• Status: Standard

Why Choose BS ISO 21921:2025?

The BS ISO 21921:2025 standard is meticulously crafted to provide you with the most up-to-date and relevant information on oxidized starch. Here are some reasons why this standard is indispensable for your business:

1. Comprehensive Specifications

This standard offers detailed specifications for oxidized starch, ensuring that you have a clear understanding of its properties and applications. By adhering to these specifications, you can guarantee the consistency and quality of your food products.

2. Rigorous Test Methods

With precise test methods outlined in the standard, you can confidently assess the quality and performance of oxidized starch in your food products. These methods are designed to help you maintain the highest standards of safety and quality, protecting both your brand and your consumers.

3. Industry Compliance

Compliance with the BS ISO 21921:2025 standard demonstrates your commitment to quality and safety, enhancing your reputation in the food industry. It also ensures that your products meet international standards, facilitating smoother market entry and acceptance.

Applications of Oxidized Starch

Oxidized starch is a versatile ingredient used in a wide range of food applications, including:

• Bakery Products: Enhances texture and moisture retention in baked goods.
• Dairy Products: Improves stability and mouthfeel in yogurts and creams.
• Confectionery: Provides a smooth texture and prevents sugar crystallization.
• Soups and Sauces: Acts as a thickening agent, improving consistency and appearance.

Conclusion

The BS ISO 21921:2025 standard is an essential resource for anyone involved in the production and application of oxidized starch in the food industry. By following the guidelines and specifications outlined in this standard, you can ensure that your products are of the highest quality, safe for consumption, and compliant with international standards.

Invest in the BS ISO 21921:2025 standard today and take the first step towards excellence in food production. With this standard, you are not just meeting industry requirements; you are setting a new benchmark for quality and safety in the food industry.

BS ISO 21921:2025

This standard BS ISO 21921:2025 Oxidized starch in food applications. Specifications and test methods is classified in these ICS categories:

• 67.180.20 Starch and derived products