[Code of Federal Regulations]
[Title 21, Volume 3]
[Revised as of April 1, 2006]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR172.892]
[Page 117-118]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 172_FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN
CONSUMPTION--Table of Contents
Subpart I_Multipurpose Additives
Sec. 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 ............................
------------------------------------------------------------------------
(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.
[[Page 118]]
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]
Additives that reference this regulation: - 1-OCTENYL SUCCINIC ANHYDRIDE
- ACETIC ANHYDRIDE
- ACROLEIN
- ADIPIC ANHYDRIDE
- ALUMINUM SULFATE
- AMMONIUM PERSULFATE
- DEXTRIN
- HYDROCHLORIC ACID
- HYDROGEN PEROXIDE
- PERACETIC ACID
- PHOSPHORUS OXYCHLORIDE
- POTASSIUM PERMANGANATE
- PROPYLENE CHLOROHYDRIN
- PROPYLENE OXIDE
- SODIUM CHLORITE
- SODIUM HYDROXIDE
- SODIUM HYPOCHLORITE
- SODIUM METAPHOSPHATE
- SODIUM PHOSPHATE, MONOBASIC
- SODIUM TRIPOLYPHOSPHATE
- STARCH, ACID MODIFIED
- STARCH, ALPHA-AMYLASE MODIFIED
- STARCH, BLEACHED
- STARCH, FOOD, MODIFIED
- STARCH, FOOD, MODIFIED: ACETYLATED DISTARCH ADIPATE
- STARCH, FOOD, MODIFIED: ACETYLATED DISTARCH PHOSPHATE
- STARCH, FOOD, MODIFIED: DISTARCH PHOSPHATE (FROM PHOSPHORUS OXYCHLORIDE)
- STARCH, FOOD, MODIFIED: DISTARCH PHOSPHATE (FROM SODIUM TRIMETAPHOSPHATE)
- STARCH, FOOD, MODIFIED: HYDROXYPROPYL DISTARCH PHOSPHATE
- STARCH, FOOD, MODIFIED: HYDROXYPROPYL STARCH
- STARCH, FOOD, MODIFIED: OXIDIZED HYDROXYPROPYL STARCH
- STARCH, FOOD, MODIFIED: OXIDIZED STARCHES
- STARCH, FOOD, MODIFIED: PHOSPHATED DISTARCH PHOSPHATE
- STARCH, FOOD, MODIFIED: STARCH ACETATE
- STARCH, FOOD, MODIFIED: STARCH ALUMINUM OCTENYL SUCCINATE
- STARCH, FOOD, MODIFIED: STARCH PHOSPHATE
- STARCH, FOOD, MODIFIED: STARCH SODIUM OCTENYL SUCCINATE
- STARCH, FOOD, MODIFIED: STARCH SODIUM SUCCINATE
- STARCH, FOOD, MODIFIED: ACETYLATED DISTARCH OXYPROPANOL
- STARCH, FOOD, MODIFIED: BETA-AMYLASE MODIFIED STARCH
- STARCH, FOOD, MODIFIED: BETA-AMYLASE SODIUM STARCH OCTENYLSUCCINATE
- STARCH, FOOD, MODIFIED: ISOAMYLASE MODIFIED STARCH
- STARCH, FOOD, MODIFIED: PULLULANASE MODIFIED STARCH
- STARCH, FOOD, MODIFIED:GLUCOAMYLASE MODIFIED STARCH
- SUCCINIC ANHYDRIDE
- SULFUR DIOXIDE
- SULFURIC ACID
- VINYL ACETATE
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