Dextrin Roasted Starch (Tentative)

Dextrin Roasted Starch (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. 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.

Meeting Session Number Sess. 82

Language English

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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
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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Enzyme Treated 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 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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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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