Modified starches

Dextrin roasted starch

1400

Modification

Process limitations

End-product specifications

Dextrin roasted starch

Dry heat treatment with hydrochloric acid or ortho-phosphoric acid

Final pH 2.5-7.0

Acid treated starch

Treatment with hydrochloric acid or ortho-phosphoric acid or sulfuric acid

Final pH 4.8-7.0

Alkaline treated starch

Treatment with sodium hydroxide or potassium hydroxide

Final pH 5.0-7.5

Bleached starch

Treatment with peracetic acid and/or hydrogen peroxide, or

Added carbonyl group not more than 0.1%

sodium hypochlorite or sodium chlorite, or

No residual reagent

sulfur dioxide or alternative permitted forms of sulfites, or

Residual sulfur dioxide not more than 50 mg/kg

potassium permanganate or ammonium persulfate

Residual manganese not more than 50 mg/kg

Enzyme treated starch

Treatment in an aqueous solution at a temperature below the gelatinization point with one or more food-grade amyolytic enzymes

Residual sulfur dioxide not more than 50 mg/kg

Oxidized starch

Treatment with sodium hypochlorite

Carboxyl groups not more than 1.1%

Residual sulfur dioxide not more than 50 mg/kg

Monostarch phosphate

Esterification with ortho-phosphoric acid, or sodium or potassium ortho-phosphate, or sodium tripolyphosphate

Phosphate calculated as phosphorus not more than 0.5% for potato or wheat, and not more than 0.4% for other starches

Distarch phosphate

Esterification with sodium trimetaphosphate or phosphorus oxychloride

Phosphate calculated as phosphorus not more than 0.5% for potato and wheat, and not more than 0.4% for other starches

Phosphated distarch phosphate

Combination of treatments for Monostarch phosphate and Distarch phosphate

Phosphate calculated as phosphorus not more than 0.5% for potato and wheat, and not more than 0.4% for other starches

Acetylated distarch phosphate

Esterification by sodium trimetaphosphate or phosphorus oxychloride combined with esterification by acetic anhydride or vinyl acetate

Acetyl groups not more than 2.5%; phosphate calculated as phosphorus not more than 0.14% for potato and wheat, and 0.04% for other starches; and vinyl acetate not more than 0.1 mg/kg

Starch acetate

Esterification with acetic anhydride or vinyl acetate

Acetyl groups not more than 2.5%

Acetylated distarch adipate

Esterification with acetic anhydride and adipic anhydride

Acetyl groups not more than 2.5% and adipate groups not more than 0.135%

Hydroxypropyl starch

Esterification with propylene oxide

Hydroxypropyl groups not more than 7.0%; propylene chlorohydrin not more than 1 mg/kg

Hydroxypropyl distarch phosphate

Esterification by sodium trimetaphosphate or phosphorus oxychloride combined with etherification by propylene oxide

Hydroxypropyl groups not more than 7.0%; propylene chlorohydrin not more than 1 mg/kg; and residual phosphate calculated as phosphorus not more than 0.14% for potato and wheat, and not more than 0.04% for other starches

Starch sodium octenylsuccinate

Esterification by octenylsuccinic anhydride

Octenylsuccinyl groups not more than 3%; and residual octenylsuccinic acid not more than 0.3%