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.


    BLEACHED STARCHES

    Biological Data

    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.

    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. 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.

    EVALUATION

    Not limited except for good manufacturing practice.
    

    See Also:
       Toxicological Abbreviations
       Bleached starches (WHO Food Additives Series 5)