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.


    ALKALI-TREATED STARCHES

    Modification is carried out by treatment with a maximum of 1 per cent.
    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 results in normal food constituents.

    EVALUATION

    Not limited except for good manufacturing practice.
    

    See Also:
       Toxicological Abbreviations