INTERNATIONAL PROGRAMME ON CHEMICAL SAFETY WORLD HEALTH ORGANIZATION TOXICOLOGICAL EVALUATION OF SOME FOOD COLOURS, EMULSIFIERS, STABILIZERS, ANTI-CAKING AGENTS AND CERTAIN OTHER SUBSTANCES 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. HYDROXYPROPYL STARCH Modification is carried out by propylene oxide at levels up to 25 per cent. and the resultant starch is usually lightly oxidised, bleached or acid modified after etherification. Substitution may amount to a maximum of 4 ether linkages per 10 glucopyranose units if 25 per cent. propylene oxide is used and 4-6 ether linkages per 100 glucopyranose units if 5 per cent. propylene oxide is used. Biological Data Biochemical aspects In vitro digestibility by pancreatin was estimated by comparing the amount of reducing material liberated with that formed from native wheat starch. No significant difference could be detected between low (1 in 10) and high (4 in 10) substituted starches compared with unmodified starch (Kay & Calandra 1962). Caloric value could not be estimated because of diarrhoea. Acute toxicity Animal Route LD50 Reference mg/kg body weight Rat oral >10 000 Hercules Powder Co., 1959a Application of powder or solutions produced mild irritation in rabbits' eyes (Pallotta, 1959). The Schwartz Prophetic Patch Test on 210 human subjects using powdered high and low modified starch, as well as native starch as control, showed no difference after 72 hours initial exposure and no evidence of sensitization on 72 hour challenge after 2 weeks (Majors & Ruben Koenig, 1959). The Repeat Insult Patch Test in 23 human subjects showed no irritation after 9 twenty-four hour exposures and no evidence of sensitization on 24 hour challenge after 2 weeks (Ruben Koenig, 1959). Short-term studies Rat. Groups of 10 male and 10 female rats were fed for 90 days diets containing 0, 2 per cent., 5 per cent., 10 per cent. and 25 per cent. of highly modified starch (25% propylene oxide) and 25 per cent. unmodified wheat starch. No systemic toxicity was noted. There were no adverse effects regarding mortality, urinalysis or haematology at any level. There was slight reduction in growth rate at the highest dietary level with lower food utilization and without an equivalent increase in food consumption. Mild diarrhoea occurred at 25 per cent. dietary level. No adverse effects occurred at any other level. At autopsy there were no significant differences in the organ weight of liver, kidney, spleen, gonad, heart or brain. The observed increased ratios at 25 per cent. dietary level for liver/body weight and kidney/body weight were due to the relatively lower body weight. Gross and histological examination of all major tissues revealed no abnormalities due to the feeding of highly modified starch (Kay & Calandra, 1961). In another experiment groups of 10 male and 10 female rats were fed for 90 days on diets containing 0, 5 per cent., 15 per cent. and 45 per cent. of low modified starch (5 per cent, propylene oxide). Haematological findings at 12 weeks were comparable for all groups. Body weights did not differ significantly from controls but were consistently lower in male rats only. Feed efficiency was similar in all groups. Caecal enlargement was seen at the 15 per cent. and 45 per cent. dietary levels. Diarrhoea occurred at the 45 per cent. level and very slightly at the 15 per cent. level. No histological abnormalities were detected in any major organs, which were due to the test substance. The enlarged caeca showed no evidence of inflammation or changes in the muscular coat (Feron at al., 1967). Long-term studies None available.
See Also: Toxicological Abbreviations Hydroxypropyl starch (WHO Food Additives Series 1) Hydroxypropyl starch (WHO Food Additives Series 5) Hydroxypropyl starch (WHO Food Additives Series 17) HYDROXYPROPYL STARCH (JECFA Evaluation)