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.
HYDROXYPROPYL DISTARCH PHOSPHATE
Modification is carried out with 0.1 per cent. phosphorus oxychloride
and 8-10 per cent. of propylene oxide. Cross-linkage would be no
greater than is experienced on modification with phosphorus
oxychloride alone and other linkages would probably nol exceed 20 per
100 anhydroglucose units.
Biological Data
Biochemical aspects
Digestibility was tested in groups of five rats fed for seven days a
basal diet supplemented by 0, 1 g and 3 g modified or control starch.
No difference in weight gain was observed (Prier, 1961).
Acute toxicity
None available.
Short-term studies
None available.
Long-term studies
None available.
Comments
There are virtually no suitable data available for evaluation.
Adequate metabolic studies preferably in man are required to elucidate
the fate of this compound and the moieties containing the various
modifying radials. Ninety-day studies in two species (one a non-rodent
mammal) are also required.
EVALUATION
Not possible on the data available.
REFERENCES
Prier, R. T. (1961) Unpublished report by Wisconsin Alumni Research
Foundation No. 1031347/8, submitted by Stein, Hall & C.. Inc.