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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









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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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    Phosphated 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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    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). Phosphated distarch phosphate is a modified starch. It is obtained by esterification/cross-linking of food starch with sodium trimetaphosphate or phosphorus oxychloride comb ined 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 be represented by: Starch-O-R-O- Starch, where R = cross-linking group and Starch refers to the linear and/or branched structure.
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    Residue Monograph prepared by the meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), 82nd meeting 2016 : Bleached 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. Bleached starch is a modified starch. It is obtained by treatment of food starch, in accordance with good manufacturing practice, with peracetic acid and/or hydrogen peroxide, or sodium hypochlorite or sodium chlorite, or sulfur dioxide or alternative permitted forms of sulfites, or potassium permanga nate or ammonium persulfate. The change is essentially in the colour only. Reagents are either removed or limited to technically unavoidable levels.

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