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.