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.

    ALKALI-TREATED STARCHES

    Explanation

         Modification is carried out by treatment with a maximum of 1%
    alkali hydroxide. No chemical transformation except depolymerization
    seems to occur. If any amylose appears in crystalline form it may not
    be accessible to enzymic degradation.

    Comments:

         This treatment does not result in any appreciable chemical
    difference from normal food constituents.

    EVALUATION

    Estimate of acceptable daily intake for man

         Not limited.*

              

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

    See Also:
       Toxicological Abbreviations