Toxicological evaluation of some food
    additives including anticaking agents,
    antimicrobials, antioxidants, emulsifiers
    and thickening agents



    WHO FOOD ADDITIVES SERIES NO. 5







    The evaluations contained in this publication
    were prepared by the Joint FAO/WHO Expert
    Committee on Food Additives which met in Geneva,
    25 June - 4 July 19731

    World Health Organization
    Geneva
    1974

              

    1    Seventeenth Report of the Joint FAO/WHO Expert Committee on
    Food Additives, Wld Hlth Org. techn. Rep. Ser., 1974, No. 539;
    FAO Nutrition Meetings Report Series, 1974, No. 53.

    BLEACHED STARCHES

    Explanation

         Bleaching by very light oxidation is carried out using sodium
    hypochlorite, sodium chlorite, hydrogen peroxide, potassium
    permanganate, peracetic acid, or ammonium persulfate with sulfur
    dioxide. Interaction with the starch molecules must be very small
    since no change occurs in the physical properties of the starch or its
    solution except in its colour. Theoretically, there will be production
    of a few aldehyde or carboxyl groups. Only trace amounts of sodium
    chloride, sodium sulfate or sodium acetate remain in the final
    product. If potassium permanganate is used, there may be residues of
    manganous sulfate up to 50 ppm (0.005%) calculated as Mn.

    Comments:

         This treatment involves no more, or very little more, oxidation
    than might occur in food or in the gut as evidenced by the absence of
    viscosity changes.

    EVALUATION

    Estimate of acceptable daily intake for man

         Not limited.*

              

    *    See relevant paragraph in the seventeenth report, pages 10-11.
    

    See Also:
       Toxicological Abbreviations
       Bleached starches  (FAO Nutrition Meetings Report Series 46a)