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Purity Tests for Modified Starches

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









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    Quinoline Yellow
    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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    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). Quinoline Yellow is manufactured by sulfonating 2-(2-quinolyl)-1,3-indandione. It consists predominantly of sodium salts of disulfonates of 2-(2-quinolyl)-1,3-indandione wit h smaller amounts of monosulfonates and trisulfonates; and subsidiary colouring matters, sodium chloride and/or sodium sulfate.
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    Oxidized Starch
    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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    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). Oxidized starch is a modified starch. It is obtained by treatment of food starch in accordance with good manufacturing practice with sodium hypochlorite. Oxidation involves the deliberate production of carboxyl groups.
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    Residue 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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    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.

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