Title 21: Food and Drugs
PART 172—FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION
Subpart I—Multipurpose Additives
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§ 172.892 Food starch-modified.
Food starch-modified as described in this section may be safely used in food. The quantity of any substance employed to effect such modification shall not exceed the amount reasonably required to accomplish the intended physical or technical effect, nor exceed any limitation prescribed. To insure safe use of the food starch-modified, the label of the food additive container shall bear the name of the additive “food starch-modified” in addition to other information required by the Act. Food starch may be modified by treatment prescribed as follows:
(a) Food starch may be acid-modified by treatment with hydrochloric acid or sulfuric acid or both.
(b) Food starch may be bleached by treatment with one or more of the following:
------------------------------------------------------------------------ Limitations------------------------------------------------------------------------Active oxygen obtained from hydrogen ............................ peroxide and/or peracetic acid, not to exceed 0.45 percent of active oxygen.Ammonium persulfate, not to exceed 0.075 ............................ percent and sulfur dioxide, not to exceed 0.05 percent.Chlorine, as calcium hypochlorite, not to The finished food starch- exceed 0.036 percent of dry starch. modified is limited to use only as a component of batter for commercially processed foods.Chlorine, as sodium hypochlorite, not to ............................ exceed 0.0082 pound of chlorine per pound of dry starch.Potassium permanganate, not to exceed 0.2 Residual manganese percent. (calculated as Mn), not to exceed 50 parts per million in food starch-modified.Sodium chlorite, not to exceed 0.5 percent ............................------------------------------------------------------------------------
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(c) Food starch may be oxidized by treatment with chlorine, as sodium hypochlorite, not to exceed 0.055 pound of chlorine per pound of dry starch.
(d) Food starch may be esterified by treatment with one of the following:
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------------------------------------------------------------------------ Limitations------------------------------------------------------------------------Acetic anhydride.......................... Acetyl groups in food starch- modified not to exceed 2.5 percent.Adipic anhydride, not to exceed 0.12 Do. percent, and acetic anhydride.Monosodium orthophosphate................. Residual phosphate in food starch-modified not to exceed 0.4 percent calculated as phosphorus.1-Octenyl succinic anhydride, not to ............................ exceed 3 percent.1-Octenyl succinic anhydride, not to ............................ exceed 2 percent, and aluminum sulfate, not to exceed 2 percent.1-Octenyl succinic anhydride, not to Limited to use as a exceed 3 percent, followed by treatment stabilizer or emulsifier in with a beta-amylase enzyme that is either beverages and beverage an approved food additive of is generally bases as defined in § recognized as safe. 170.3(n)(3) of this chapter.Phosphorus oxychloride, not to exceed 0.1 ............................ percent.Phosphorus oxychloride, not to exceed 0.1 Acetyl groups in food starch- percent, followed by either acetic modified not to exceed 2.5 anhydride, not to exceed 8 percent, or percent. vinyl acetate, not to exceed 7.5 percent.Sodium trimetaphosphate................... Residual phosphate in food starch-modified not to exceed 0.04 percent, calculated as phosphorus.Sodium tripolyphosphate and sodium Residual phosphate in food trimetaphosphate. starch-modified not to exceed 0.4 percent calculated as phosphorus.Succinic anhydride, not to exceed 4 ............................ percent.Vinyl acetate............................. Acetyl groups in food starch- modified not to exceed 2.5 percent.------------------------------------------------------------------------
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(e) Food starch may be etherified by treatment with one of the following:
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------------------------------------------------------------------------ Limitations------------------------------------------------------------------------Acrolein, not to exceed 0.6 percent....... ............................Epichlorohydrin, not to exceed 0.3 percent ............................Epichlorohydrin, not to exceed 0.1 Residual propylene percent, and propylene oxide, not to chlorohydrin not more than exceed 10 percent, added in combination 5 parts per million in food or in any sequence. starch-modified.Epichlorohydrin, not to exceed 0.1 Do. percent, followed by propylene oxide, not to exceed 25 percent.Propylene oxide, not to exceed 25 percent. Do.------------------------------------------------------------------------
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(f) Food starch may be esterified and etherified by treatment with one of the following:
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------------------------------------------------------------------------ Limitations------------------------------------------------------------------------Acrolein, not to exceed 0.6 percent and Acetyl groups in food starch- vinyl acetate, not to exceed 7.5 percent. modified not to exceed 2.5 percent.Epichlorohydrin, not to exceed 0.3 Acetyl groups in food starch- percent, and acetic anhydride. modified not to exceed 2.5 percent.Epichlorohydrin, not to exceed 0.3 ............................ percent, and succinic anhydride, not to exceed 4 percent.Phosphorus oxychloride, not to exceed 0.1 Residual propylene percent, and propylene oxide, not to chlorohydrin not more than exceed 10 percent. 5 parts per million in food starch-modified.------------------------------------------------------------------------
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(g) Food starch may be modified by treatment with one of the following:
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------------------------------------------------------------------------ Limitations------------------------------------------------------------------------Chlorine, as sodium hypochlorite, not to Residual propylene exceed 0.055 pound of chlorine per pound chlorohydrin not more than of dry starch; 0.45 percent of active 5 parts per million in food oxygen obtained from hydrogen peroxide; starch-modified. and propylene oxide, not to exceed 25 percent.Sodium hydroxide, not to exceed 1 percent. ............................------------------------------------------------------------------------
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(h) Food starch may be modified by a combination of the treatments prescribed by paragraphs (a), (b), and/or (i) of this section and any one of the treatments prescribed by paragraph (c), (d), (e), (f), or (g) of this section, subject to any limitations prescribed by the paragraphs named.
(i) Food starch may be modified by treatment with the following enzymes:
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------------------------------------------------------------------------ Enzyme Limitations------------------------------------------------------------------------Alpha-amylase (E.C. 3.2.1.1).............. The enzyme must be generally recognized as safe or approved as a food additive for this purpose. The resulting nonsweet nutritive saccharide polymer has a dextrose equivalent of less than 20.Beta-amylase (E.C. 3.2.1.2)...............Glucoamylase (E.C. 3.2.1.3)...............Isoamylase (E.C. 3.2.1.68)................Pullulanase (E.C. 3.2.1.41)...............------------------------------------------------------------------------
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[42 FR 14491, Mar. 15, 1977, as amended at 43 FR 11697, Mar. 21, 1978; 46 FR 32015, June 19, 1981; 57 FR 54700, Nov. 20, 1992; 58 FR 21100, Apr. 19, 1993; 66 FR 17509, Apr. 2, 2001]
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