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.


    ACETYLATED DISTARCH PHOSPHATE

    Modification is usually performed by the use of up to 0.1 per cent. of
    phosphorus oxychloride and five per cent. acetic anhydride. Vinyl
    acetate may be used as an alternative acetylating agent. Maximum
    acetylation amounts usually to 2.5 per cent. acetyl groups.

    Comments

    No biological data are available for evaluation. Adequate 90-day
    studies in two species (one a non-rodent mammal) and metabolic studies
    preferably in man are required to determine the combined effects of
    acetylation and phosphate cross-linkage.

    EVALUATION

    Not possible on the data available.
    

    See Also:
       Toxicological Abbreviations
       Acetylated distarch phosphate (WHO Food Additives Series 1)
       Acetylated distarch phosphate (WHO Food Additives Series 5)
       Acetylated distarch phosphate (WHO Food Additives Series 17)
       ACETYLATED DISTARCH PHOSPHATE (JECFA Evaluation)