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.
Oxidized starch is a modified starch. It is obtained by treatment of food starch in accordance with good manufacturing practices (GMP) with sodium hypochlorite. Oxidation involves the deliberate production of carboxyl groups.
Oxidized starch may additionally be subjected to acid, alkali, enzyme, or bleaching treatment in accordance with good manufacturing practices.
INS No. 1404
CAS number: 65996-62-5; 113894-86-3 (Oxidized 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 Oxidized Starch (E/INS 1404)
The Codex General Standard for Food Additives (GSFA) establishes the conditions for the use of oxidized starch 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 cappuccino beverages). Treated coffee beans for the manufacture of coffee products are also included. Ready-to-drink cocoa, and cocoa mixes are included.
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) Cooked fish and fish products
Cooked products include steamed, boiled or any other cooking method except frying (Fried fish and fish products, including mollusks, crustaceans, and echinoderms). The fish may be whole, in portions or comminuted. Examples include: fish sausage; cooked fish products boiled down in soy sauce (tsukudani); cooked surimi product (kamaboko); crab-flavoured cooked kamaboko product (kanikama); cooked fish roe; cooked surimi; cooked, tube-shaped surimi product (chikuwa); and cooked fish and lobster paste (surimi-like products.
Other fish pastes (Oriental type) include: semi-preserved fish and fish products, including mollusks, crustaceans, and echinoderms (e.g. fish paste), excluding Fish and fish products, including mollusks, crustaceans, and echinoderms, marinated and/or in jelly, pickled and/or in brine; Salmon substitutes, caviar, and other fish roe products
Max Level: GMP
Notes: For use in surimi products only.
(4) Fermented milks (plain), heat-treated after fermentation
Includes fluid and non-fluid plain products, such as yoghurt and plain drinks based on fermented milk. They have been heat-treated (e.g. sterilized or pasteurized) after fermentation.
Max Level: GMP
Notes: For use as a stabilizer or thickener only.
(5) 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.
(6) Fresh meat, poultry, and game, comminuted
Untreated raw comminuted or mechanically deboned meat, poultry and game. Examples include: fresh beef (hamburger) patties; boerewors; fresh breakfast sausages; gehakt (chopped meat); loganiza (fresh, uncured sausage); fresh meatballs; mechanically deboned, ground and formed poultry pieces (with or without breading or coating); and fresh sausages (e.g. beef, Italian, and pork).
Max Level: GMP
Notes: For use in fresh minced meat which contains other ingredients apart from comminuted meat only.
(7) Fresh meat, poultry, and game, whole pieces or cuts
Untreated raw meat, poultry and game carcasses and cuts. Examples include: beef, hog and pork carcasses; fresh beef blood; fresh whole chickens and chicken parts; fresh beef cuts (e.g. steaks); beef organs (e.g. heart, kidney); fresh tripe; and pork chops.
Max Level: GMP
Notes:
- For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.
- Excluding products conforming to the Standard for Cream and Prepared Creams (reconstituted cream, recombined cream, prepackaged liquid cream) (CODEX STAN 288-1976).
(8) Fried fish and fish products, including mollusks, crustaceans, and echinoderms
Ready-to-eat products prepared from fish or fish portions, with or without further dressing in eggs and bread crumbs or batter, that are fried, baked, roasted or barbecued, and then packaged or canned with or without sauce or oil. Examples include: ready-to-eat fried surimi, fried calamari, and fried soft-shell crabs.
Max Level: GMP
Notes: For use in breading or batter coatings only.
(9) 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).
(10) Frozen fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms
Fresh, including partially cooked, fish subjected to freezing or quick-freezing at sea and on land for further processing. Examples include: frozen or deep frozen clams, cod fillets, crab, finfish, haddock, hake, lobster, minced fish, prawns and shrimp; frozen fish roe; frozen surimi; and frozen whale meat.
Max Level: GMP
Notes:
- Excluding products conforming to the Standard for Quick Frozen Raw Squid (CODEX STAN 191-1995).
- Excluding products conforming to the Standard for Live and Raw Bivalve Molluscs (CODEX STAN 292-2008).
- Excluding products conforming to the Standard for Fresh and Quick Frozen Raw Scallop Products (CODEX STAN 315-2014).
- Excluding products conforming to the Standard for Quick Frozen Lobsters (CODEX STAN 95-1981).
- Excluding products conforming to the Standard for Quick Frozen Finfish, Uneviscerated and Eviscerated (CODEX STAN 36-1981).
- Excluding products conforming to the Standard for Live Abalone and for Raw Fresh Chilled or Frozen Abalone for Direct Consumption or for Further Processing (CODEX STAN 312-2013).
- Excluding products conforming to the Standard for Quick Frozen Shrimps and Prawns (CODEX STAN 92-1981).
- Excluding products conforming to the Standard for Quick Frozen Blocks of Fish Fillet, Minced Fish Flesh and Mixtures of Fillets and Minced Fish Flesh (CODEX STAN 165-1989).
- Excluding products conforming to the Standard for Quick Frozen Fish Fillets (CODEX STAN 190-1995).
(11) Frozen minced and creamed fish products, including mollusks, crustaceans, and echinoderms
Uncooked product prepared from minced fish pieces in cream-type sauce.
Max Level: GMP
Notes: For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.
(12) 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.
(13) 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).
(14) 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
(15) Salt Substitutes
Salt substitutes are seasonings with reduced sodium content intended to be used on food in place of salt.
Max Level: GMP
(16) Smoked, dried, fermented, and/or salted fish and fish products, including mollusks, crustaceans, and echinoderms
Smoked fish are usually prepared from fresh deep frozen or frozen fish that are dried directly or after boiling, with or without salting, by exposing the fish to freshly-generated sawdust smoke. Dried fish are prepared by exposing the fish to sunlight or drying directly or after boiling in a special installation; the fish may be salted prior to drying. Salted fish are either rubbed with salt or placed in a salt solution.
This manufacturing process is different from Semi-preserved fish and fish products (including mollusks, crustaceans, and echinoderms) for marinated and pickled fish.
Cured fish is prepared by salting and then smoking fish. Examples include: salted anchovies, shrimp, and shad; smoked chub, cuttlefish and octopus; fish ham; dried and salted species of the Gadidae species; smoked or salted fish paste and fish roe; cured and smoked sablefish, shad, and salmon; dried shellfish, dried bonito (katsuobushi), and boiled, dried fish (niboshi).
Max Level: GMP
Notes:
- Excluding products conforming to the Standard for Boiled Dried Salted Anchovies (CODEX STAN 236-2003).
- Excluding products conforming to the Standard for Crackers from Marine and Freshwater Fish, Crustaceans and Molluscan Shellfish (CODEX STAN 222-2001).
- Excluding products conforming to the Standard for Dried Shark Fins (CODEX STAN 189-1993).
- For use in salted squid only.
- Excluding products conforming to the Standard for Smoked Fish, Smoked-flavoured Fish and Smoke-dried Fish (CODEX STAN 311-2013).
- Excluding products conforming to the Standard for Salted Atlantic Herring and Salted Sprat (CODEX STAN 244-2004).
- Excluding products conforming to the Standard for Salted Fish and Dried Salted Fish of the Gadidae Family of Fishes (CODEX STAN 167-1989).
(17) 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
Notes: Excluding products conforming to the Standard for Cream and Prepared Creams (reconstituted cream, recombined cream, prepackaged liquid cream) (CODEX STAN 288-1976).
GSFA Table 3 Provisions for Oxidized Starch (E/INS 1404)
Oxidized starch 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, oxidized starch 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.
Oxidized starch is acceptable in foods conforming to the following commodity standards: CS 119-1981, CS 249-2006, CS 70-1981, CS 94-1981, CS 105-1981.
Oxidized starch is a: Emulsifier, Stabilizer, Thickener
Any Emulsifier listed in Table 3 can be acceptable for use in all products conforming to CS 309R-2011, CS 117-1981.
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 of food category |
| 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 |