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 ............................------------------------------------------------------------------------
(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: ------------------------------------------------------------------------
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 Sec.
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.------------------------------------------------------------------------
(e) Food starch may be etherified by treatment with one of the following: ------------------------------------------------------------------------
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.------------------------------------------------------------------------
(f) Food starch may be esterified and etherified by treatment with one of the following: ------------------------------------------------------------------------
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.------------------------------------------------------------------------
(g) Food starch may be modified by treatment with one of the following: ------------------------------------------------------------------------
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. ............................------------------------------------------------------------------------
(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: ------------------------------------------------------------------------
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)...............------------------------------------------------------------------------ [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]