Identity of Modified Starches

According to Regulation (EC) No 1333/2008, “modified starches” are edible starches that have been chemically, physically, or enzymatically treated, including acid or alkali treatment, bleaching, or thinning. Some types of modified starches, like white or yellow dextrin, roasted or dextrinated starch, and physically modified starch are not considered food additives. However, JECFA considers other types, […]

Modified Starches and the Chemical Treatments of Native Starches

Starch is a complex carbohydrate that is composed of two main polysaccharides, amylose and/or amylopectin. These polysaccharides contain various amounts of naturally bound phosphate esters and counter ions. Amylose is a predominantly linear molecule of α-D-glucopyranosyl units linked by (1-4)-α-linkages. Amylopectin is a highly-branched polymer of α-D-glucopyranosyl units linked by (1-4)-α-linkages and by (1-6)-α-linkages that […]

E Number and INS Number of Modified Starches and Their Functions

The chemically modified starches are regulated globally by various organizations; hence, different regulations are applied depending on the extent of chemical modification, the function in food products, and the country of origin. The chemically modified starch is designated as food additive and is required to label the name of additive as “food starch-modified” on the […]