ISI 26-5e Determination of pH in Starch and Syrup
Return 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. 3. Apparatus 3.1 pH meter glass electrode and temperature correction Properly calibrated 3.2 Laboratory scale 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