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Starch Sodium Octenylsuccinate (Tentative)

Residue Monograph prepared by the meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), 82nd meeting 2016









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    Starch Acetate
    Residue Monograph prepared by the meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), 82nd meeting 2016
    2016
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    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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    Hydroxypropyl Starch (Tentative)
    Residue Monograph prepared by the meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), 82nd meeting 2016
    2016
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    Starch is a carbohydrate polymer consisting of alarge number of glucose units linked together primarily by alpha 1-4 glucosidic bonds. The starch polymers come in two forms: linear (amylose)and branchedthrough alpha 1-6 glucosidic bonds (amylopectin), with each glucose unit possessing a maximum of three hydroxyls that can undergo chemical substitution. Hydroxypropyl starch is a modified starch. It is obtained by etherification of food starch with propylene oxide, in accordance with good manufact uring practice. Hydroxypropylation results in substitution of hydroxyl groups with 2-hydroxypropyl ether. Hydroxypropyl starch may additionally be subjected to acid, alkali, enzyme, or bleaching treatment in accordance with good manufacturing practice.
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    Hydroxypropyl Distarch Phosphate (Tentative)
    Residue Monograph prepared by the meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), 82nd meeting 2016
    2016
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    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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