Monostarch Phosphate (E/INS 1410): Properties, Uses, and Regulations

Starch is a complex carbohydrate made up of many glucose units linked together by alpha 1-4 glucosidic bonds. It exists in two forms: linear (amylose) and branched (amylopectin), where the latter is formed by alpha 1-6 glucosidic bonds. Each glucose unit in starch has three hydroxyl groups that can undergo chemical modification.

Monostarch phosphate is a modified starch. It is obtained by esterification of food starch with ortho-phosphoric acid, or sodium or potassium ortho-phosphate, or sodium tripolyphosphate in accordance with good manufacturing practice (GMP). This treatment results in partial substitution in the 2, 3- or 6- position of the anhydroglucose unit unless the 6-position is occupied for branching.

Monostarch phosphate may additionally be subjected to acid, alkali, enzyme, or bleaching treatment in accordance with good manufacturing practice.

INS No. 1410

CAS number: 11120-02-8; 63055-37-8 (modified amylopectin)

Description: White or nearly white powder or granules or (if pregelatinized) flakes, or amorphous powder or coarse particles.

Functional uses: Thickener, stabilizer, binder, emulsifier

General Standard for Food Additives (GSFA) Provisions for Monostarch Phosphate (E/INS 1410)

The Codex General Standard for Food Additives (GSFA) establishes the conditions for the use of Monostarch Phosphate in foods, regardless of whether they have been previously standardized by Codex.

*Note: Unless otherwise specified, food additive provisions apply to the food category indicated (e.g. Dairy), as well as to all subcategories of that category (e.g. Cheese, Ripened Cheese, etc.).

(1) Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa

Includes the ready-to-drink products (e.g., canned), and their mixes and concentrates. Examples include: chicory-based hot beverages (postum), rice tea, mate tea, and mixes for hot coffee and tea beverages (e.g. instant coffee, powder for hot cappucino beverages). Treated coffee beans for the manufacture of coffee products are also included. Ready-to-drink cocoa is included, and cocoa mixes.

Max Level: GMP

Notes: For use in ready-to-drink products and pre-mixes for ready-to-drink products only.

(2) Complementary foods for infants and young children

Foods that are intended for infants 6 months of age and older, and for progressive adaptation of infants and children to ordinary food. Products may be ready-to-eat or in powder form to be reconstituted with water, milk, or other suitable liquid. These foods exclude infant formulae, follow-up formulae, and formulae for special medical purposes. Examples include: cereal-, fruit-, vegetable-, and meat-based “baby foods” for infants, “toddler foods,” and “junior foods”; lactea flour, biscuits and rusks for children.

Max Level: 50,000 mg/kg

Notes:

  • Singly or in combination with other modified starches used as thickeners in products conforming to the Standard for Processed Cereal-Based Foods for Infants and Young Children (CODEX STAN 74-1981).
  • Excluding products conforming to the Standard for Canned Baby Foods (CODEX STAN 73-1981).

(3) Fermented milks (plain), heat-treated after fermentation

Includes fluid and non-fluid plain products, such as yoghurt and plain drinks based on fermented milk, have been heat-treated (e.g. sterilized or pasteurized) after fermentation.

Max Level: GMP

Notes: For use as a stabilizer or thickener only.

(4) Fermented milks (plain), not heat-treated after fermentation

Includes fluid and non-fluid plain products, such as yoghurt and plain drinks based on fermented milk.

Max Level: GMP

Notes: For use as a stabilizer or thickener only; For use in reconstituted and recombined products only.

(5) Frozen battered fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms

Uncooked product prepared from fish or fish portions, with dressing in eggs and bread crumbs or batter. Examples include: frozen raw breaded or batter-coated shrimp; and frozen or quick-frozen breaded or batter-coated fish fillets, fish portions and fish sticks (fish fingers).

Max Level: GMP

Notes: For non-standardized food and for breaded or batter coatings in food conforming to the Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets – Breaded or in Batter (CODEX STAN 166-1989).

(6) Other sugars and syrups (e.g. xylose, maple syrup, sugar toppings)

Includes all types of table syrups (e.g. maple syrup), syrups for fine bakery wares and ices (e.g. caramel syrup, flavoured syrups), and decorative sugar toppings (e.g. coloured sugar crystals for cookies).

Max Level: GMP

Notes: Excluding maple syrup.

(7) Pasteurized cream (plain)

Cream subjected to pasteurization by appropriate heat treatment or made from pasteurized milk. Includes milk cream and “half-and-half.”

Max Level: GMP

Notes: Excluding products conforming to the Standard for Cream and Prepared Creams (reconstituted cream, recombined cream, prepackaged liquid cream) (CODEX STAN 288-1976).

(8) Renneted milk (plain)

Plain, coagulated milk produced by the action of milk coagulating enzymes. Includes curdled milk. Flavoured renneted milk products are found in Dairy-based desserts (e.g. pudding, fruit or flavoured yoghurt)

Max Level: GMP

(9) Sterilized and UHT creams, whipping and whipped creams, and reduced fat creams (plain)

Includes every cream, regardless of fat content, which has undergone a higher heat-treatment than pasteurization. Also includes pasteurized creams with a reduced fat content, as well as every cream intended for whipping or being whipped. Sterilized cream is subjected to appropriate heat-treatment in the container in which it is presented to the consumer. Ultra-heat treated (UHT) or ultrapasteurized cream is subjected to the appropriate heat treatment (UHT or ultrapasteurization) in a continuous flow process and aseptically packaged. Cream may also be packaged under pressure (whipped cream). Includes whipping cream, heavy cream, whipped pasteurized cream, and whipped cream-type dairy toppings and fillings. Creams or toppings with partial or total replacement of milkfat by other fats are included cream analogues.

Max Level: GMP

GSFA Table 3 Provisions for Monostarch Phosphate (E/INS 1410)

Monostarch phosphate is a food additive that is included in GSFA General Conditions of Table 3, and as such may be used in the following foods under the conditions of good manufacturing practices (GMP) as outlined in the Preamble of the Codex GSFA. Although not listed below, monostarch phosphate could also be used in heat-treated butter milk (in Fluid milk (plain)) and spices (in Herbs and spices). Note that food categories listed in the Annex to Table 3 were excluded accordingly.

Monostarch phosphate is acceptable in foods conforming to the following commodity standards: CS 94-1981, CS 119-1981, CS 249-2006, CS 70-1981.

Monostarch phosphate is a: Emulsifier, Stabilizer, Thickener

Any Emulsifier listed in Table 3 can be acceptable for use in all products conforming to CS 117-1981, CS 309R-2011.

Any Stabilizer listed in Table 3 can be acceptable for use in all products conforming to CS 117-1981.

Any Thickener listed in Table 3 can be acceptable for use in all products conforming to CS 117-1981.

Food category
Flavoured fluid milk drinks
Condensed milk and analogues (plain)
Clotted cream (plain)
Cream analogues
Milk powder and cream powder and powder analogues (plain)
Unripened cheese
Ripened cheese
Processed cheese
Cheese analogues
Dairy-based desserts (e.g. pudding, fruit or flavoured yoghurt)
Liquid whey and whey products, excluding whey cheeses
Fat spreads, dairy fat spreads and blended spreads
Fat emulsions mainly of type oil-in-water, including mixed and/or flavoured products based on fat emulsions
Fat-based desserts excluding dairy-based dessert products
Edible ices, including sherbet and sorbet
Processed fruit
Dried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds
Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds in vinegar, oil, brine, or soybean sauce
Canned or bottled (pasteurized) or retort pouch vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds
Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed purees and spreads (e.g., peanut butter)
Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed pulps and preparations (e.g. vegetable desserts and sauces, candied vegetables), and seed purees and spreads (e.g., peanut butter)
Cooked or fried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds
Confectionery
Breakfast cereals, including rolled oats
Pre-cooked pastas and noodles and like products
Cereal and starch based desserts (e.g. rice pudding, tapioca pudding)
Batters (e.g. for breading or batters for fish or poultry)
Pre-cooked or processed rice products, including rice cakes (Oriental type only)
Soybean products (excluding soybean-based seasonings and condiments)
Bakery wares
Processed meat, poultry, and game products in whole pieces or cuts
Processed comminuted meat, poultry, and game products
Edible casings (e.g. sausage casings)
Semi-preserved fish and fish products, including mollusks, crustaceans, and echinoderms
Fully preserved, including canned or fermented fish and fish products, including mollusks, crustaceans, and echinoderms
Dried and/or heat coagulated egg products
Preserved eggs, including alkaline, salted, and canned eggs
Egg-based desserts (e.g. custard)
Table-top sweeteners, including those containing high-intensity sweeteners
Seasonings and condiments
Vinegars
Mustards
Soups and broths
Sauces and like products
Salads (e.g. macaroni salad, potato salad) and sandwich spreads excluding cocoa- and nut-based spreads
Yeast and like products
Soybean-based seasonings and condiments
Protein products other than from soybeans
Dietetic foods intended for special medical purposes (excluding Infant formulae, follow-up formulae, and formulae for special medical purposes for infants)
Dietetic formulae for slimming purposes and weight reduction
Dietetic foods (e.g. supplementary foods for dietary use) excluding:
– Infant formulae, follow-up formulae, and formulae for special medical purposes for infants
– Complementary foods for infants and young children
– Dietetic foods intended for special medical purposes
– Dietetic formulae for slimming purposes and weight reduction
– Food supplements
Food supplements
Water-based flavoured drinks, including “sport,” “energy,” or “electrolyte” drinks and particulated drinks
Beer and malt beverages
Cider and perry
Wines (other than grape)
Mead
Distilled spirituous beverages containing more than 15% alcohol
Aromatized alcoholic beverages (e.g. beer, wine and spirituous cooler-type beverages, low alcoholic refreshers)
Ready-to-eat savouries
Prepared foods

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