INTERNATIONAL PROGRAMME ON CHEMICAL SAFETY
WORLD HEALTH ORGANIZATION
TOXICOLOGICAL EVALUATION OF SOME
FOOD COLOURS, EMULSIFIERS, STABILIZERS,
ANTI-CAKING AGENTS AND CERTAIN
FAO Nutrition Meetings Report Series
No. 46A WHO/FOOD ADD/70.36
The content of this document is the result of the deliberations of the
Joint FAO/WHO Expert Committee on Food Additives which met in Rome,
27 May - 4 June 19691
Food and Agriculture Organization of the United Nations
World Health Organization
1 Thirteenth report of the Joint FAO/WHO Expert Committee on Food
Additives, FAO Nutrition Meetings Report Series, in press;
Wld Hlth Org. techn. Rep. Ser., in press.
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 calculated as Mn.
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. Since starches of this kind are unlikely to
constitute more than 10 per cent. of a finished consumer product, the
resulting residue of manganese dioxide will be insignificant.
Not limited except for good manufacturing practice.