Phosphated Distarch Phosphate (Tentative)

Phosphated Distarch Phosphate (Tentative)

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

Year of publication 2016

Pages 4p.

Publisher FAO/WHO ;

Product type Meeting

Edition 1

Full item page

Synopsis (short abstract) 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. Phosphated distarch phosphate is a modified starch. It is obtained by esterification/cross-linking of food starch with sodium trimetaphosphate or phosphorus oxychloride combined with esterification with ortho-phosphoric acid, or sodium or potassium ortho-phosphate, or sodium tripolyphosphate, in accordance with good manufacturing practice. The esterification results in partial substitution in the 2, 3- or 6- position of the anhydroglucose unit unless the 6-position is occupied for branching. In the case of cross-linking, where a polyfunctional substituting agent, such as phosphorus oxychloride, connects two chains, the structure can b e represented by: Starch-O-R-O-Starch, where R = cross-linking group and Starch refers to the linear and/or branched structure.

Meeting Session Number Sess. 82

Language English

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Hydroxypropyl Distarch Phosphate (Tentative)
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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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Dextrin Roasted Starch (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 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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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 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.

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