Acetylated Oxidised Starch E1451

For further details of the toxicity of this see the link below from EFSA

‘In modified starches, the chemical and physical characteristics of the native substances are altered in order to improve the functional properties for particular food applications: the observed effects on such properties depend on the type and extent of the modification (e.g. degree of substitution (DS))and the source starch (e.g. cereal, potato, tapioca). In general, the extent of modification required to distinctly alter the functional characteristics of native starches is low, as imposed by Commission Regulation (EU) No 231/2012. In conclusion, for a large number of food applications, modified starches are used because of their superior properties compared to the native substances’

#C15. Dried Foods and Ingredients#C16. Confectionery

Designed by Food Professionals, for Food Professionals.

Copyright My Food – All rights reserved

Amend or develop definition? Write it here!