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MeetingMeeting documentPurity Tests for Modified Starches
Residue Monograph prepared by the meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), 82nd meeting 2016
2016Also available in:
No results found.Prepared at the 82nd JECFA (2016) and published in FAO JECFA Monograph 19 (2016), superseding specifications for Oxidized starch included in the specifications for Modified starches prepared at the 79th JECFA (2014), published in FAO JECFA Monographs 16 (2014). An ADI “not specified” was established at the 26th JECFA (1982). Purity Tests are given -
MeetingMeeting documentStarch Sodium Octenylsuccinate (Tentative)
Residue Monograph prepared by the meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), 82nd meeting 2016
2016Also available in:
No results found.Starch is a carbohydrate polymer consisting of a large number of glucose units linked together primarily by alpha 1-4 glucosidic bonds. The starch polymers come in two forms: linear (amylose) and branched through alpha 1-6 glucosidic bonds (amylopectin), with each glucose unit possessing a maximum of three hydroxyls that can undergo chemical substitution. . Starch sodium octenylsuccinate is a modified starch. It is obtained by esterification of food starch with octenylsuccinic anhydride, and neu tralisation with either sodium hydroxide or sodium carbonate as a pH buffer, in accordance with good manufacturing practice. Starch sodium octenylsuccinate may additionally be subjected to acid, alkali, enzyme, or bleaching treatment in accordance with good manufacturing practice. -
MeetingMeeting documentStarch Acetate
Residue Monograph prepared by the meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), 82nd meeting 2016
2016Also available in:
No results found.Starch is a carbohydrate polymer consisting of a large number of glucose units linked together primarily by alpha 1-4 glucosidic bonds. The starch polymers come in two forms: linear (amylose) and branched through alpha 1-6 glucosidic bonds (amylopectin), with each glucose unit possessing a maximum of three hydroxyls that can undergo chemical substitution. Starch acetate is a modified starch. It is obtained by esterification of food starches with acetic anhydride or vinyl acetate in accordance wi th good manufacturing practice. The esterification/acetylation results in substitution of hydroxyl groups with acetyl esters. Starch acetate may additionally be subjected to acid, alkali, enzyme, or bleaching treatment in accordance with good manufacturing practice.
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