Overview
ISO 1666:1996 is an internationally recognized standard developed by the International Organization for Standardization (ISO) that specifies a reliable oven-drying method for the determination of moisture content in starch. This standard is applicable to both native and modified starches in their dry form. Moisture content testing is essential for quality control in the production, trade, and use of starch, impacting storage, processing, and end-use performance.
The method outlined in ISO 1666:1996 involves drying a starch sample in an electrically heated oven at 130°C under atmospheric pressure. The loss in mass, measured as a percentage, is taken as the moisture content of the starch under the specified test conditions.
Key Topics
Applications
ISO 1666:1996 is widely used across industries that manufacture, process, and trade starch. Key practical applications include:
Related Standards
Organizations often use ISO 1666:1996 alongside other relevant standards for comprehensive starch analysis and quality assurance, such as:
- ISO 712 - Cereal and cereal products - Determination of moisture content
- ISO 6647 - Rice - Determination of moisture content
- ISO 10520 - Native starch - Determination of starch content
ISO 1666:1996 is maintained by ISO Technical Committee ISO/TC 93, Starch (including derivatives and by-products).
By adhering to ISO 1666:1996, laboratories, manufacturers, and regulatory bodies ensure consistency, reliability, and comparability of starch moisture content results on a global scale. This oven-drying method remains a cornerstone for moisture analysis in the starch industry, supporting robust quality control and international trade.
