Modified starches

FAO

Modified starches

Specifications Monograph prepared by the meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), 92nd Meeting 2021

Year of publication 2022

Place of publication Rome, Italy ;

Pages 31 p.

Author FAO

Publisher FAO ;

Product type Document

Full item page

Statutory body / Meeting title Joint FAO/WHO Expert Committee on Food Additives (JECFA)

Language English

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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
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). Purity Tests are given
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Purity Tests for Modified Starches (Volume 4). Analytical Method prepared by the meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), 82nd meeting 2016 2016

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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
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.