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MeetingMeeting documentResidue Monograph prepared by the meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), 82nd meeting 2016 : Acid Treated Starch (Tentative) 2017
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No results found.Prepared at the 82nd JECFA (2016) and published in FAO JECFA Monograph 19 (2016), superseding specifications for Acetylated distarch adipate 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). 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. Acid treated starch is a modified starch. It is obtained by treatment of food starch with hydrochloric acid or ortho-phosphoric acid or sulfuric acid, in accordance with good manufacturing practice. The alteration of the starch is a minor fragmentation. -
MeetingMeeting documentEnzyme Treated 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. Enzyme-treated starch is a modified starch. It is obtained by treatment in accordance with good manufacturing practice, of food starch in an a queous solution at a temperature below the gelatinization point with one or more food-grade amyolyticenzymes.The alteration is a minor fragmentation. -
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MeetingMeeting documentHydroxypropyl Distarch 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. Hydroxypropyldistarch phosphate is a modified starch. It is obtained in accordance with good manufacturing practice by esterification of food s tarch with sodium trimetaphosphate or phosphorus oxychloride combined with etherification by propylene oxide.Hydroxypropylation results in substitution of hydroxyl groups with 2-hydroxypropyl ether. In cases of cross-linking, where phosphorus oxychloride, connects two chains, the structure can be represented by: Starch-O-R-O-Starch, where R = cross-linking group and Starch refers to the linear and/or branched structure. Hydroxypropyldistarch phosphate may additionally be subjected to acid, alkal i, enzyme, or bleaching treatment in accordance with good manufacturing practice. -
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DocumentOther documentGeneral principles of food hygiene 2023This document outlines the general principles that should be understood and followed by food business operators at all stages of the food chain and that provide a basis for competent authorities to oversee food safety and suitability.This edition contains a new annex which introduces tools to determine the critical control points in a hazard analysis and critical control point (HACCP) system.The term "Codex Alimentarius" is Latin and means "food code”. Codex standards are international food texts, i.e. standards, codes of practice, codes of hygienic practice, guidelines and other recommendations, established to protect the health of the consumers and to ensure fair practices in the food trade. The collection of food standards and related texts adopted by the Codex Alimentarius Commission is known as the Codex Alimentarius.