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.