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MeetingPurity 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 -
MeetingMonostarch Phosphate (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. Monostarch phosphate is a modified starch. It is obtained by esterification of food starch with ortho-phosphoric acid, or sodium or potassium ortho-phosphate, or sodium tripolyphosphate in accordance with good manufacturing practice. This treatment results in partial substitution in the 2, 3- or 6- position of the anhydroglucose unit unless the 6-position is occupied for branching. Monostarch phosphate may additionally be subjected to acid, alkali, enzyme, or bleaching treatment in accordance with good manufacturing practice. -
MeetingDextrin Roasted Starch (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. Dextrin roasted starch is a modified starch. It is obtained by dry heat treatment with hydrochloric acid or ortho-phosphoric acid of food star ch, in accordance with good manufacturing practice. The alteration of the starch is a minor fragmentation.
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