GrokFood Home
Loading

172.892 Food starch-modified.

Home > Regulations > Food additives permitted for direct addition to food for human consumption > 172.892 Food starch-modified.



[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:


Source: U.S. Code of Federal Regulations - CFR Title 21, Part 172, Section 892


Home | About | Search