Enzyme-treated Starch (INS 1405): Properties, Uses, and Regulations

Starch is a complex carbohydrate consisting of multiple glucose units linked through alpha 1-4 glucosidic bonds. It comes in two forms: linear (amylose) and branched (amylopectin), with the latter formed by alpha 1-6 glucosidic bonds. Each glucose unit in starch has three hydroxyl groups that can undergo chemical modifications.

Enzyme-treated Starch (INS 1405)

Enzyme-treated starch is a modified starch obtained through a process in line with good manufacturing practices (GMP). This process involves treating food starch in an aqueous solution at a temperature below the gelatinization point using one or more food-grade amylolytic enzymes, resulting in minor fragmentation. Enzyme-treated starch may also undergo bleaching following GMP.

Key Information

Enzyme-treated starch is labeled as INS No. 1405 and has the following descriptions:

• CAS number: 65996-64-7; 100 1439-91-3 (Enzyme-treated amylopectin)
• Physical form: White or nearly white powder or granules, or in the case of pregelatinized starch, flakes, or amorphous powder with coarse particles.
• Functional uses: It serves as a thickener, stabilizer, binder, and emulsifier in various food applications.

Uses of Enzyme-treated Starch (INS 1405)

General Standard for Food Additives (GSFA) Provisions

The General Standard for Food Additives (GSFA) provides guidelines for the use of enzyme-treated starch in food products, even if they haven't been previously standardized by Codex.

Here are the provisions for the use of enzyme-treated starch in different food categories:

(1) Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages (excluding cocoa)

This category includes ready-to-drink products and their mixes and concentrates, such as chicory-based hot beverages, rice tea, and instant coffee. Enzyme-treated starch can be used at a level consistent with GMP. It is specifically intended for ready-to-drink products and their pre-mixes.

(2) Fermented milks (plain), heat-treated after fermentation

This category encompasses plain products like yogurt and plain drinks based on fermented milk that have been heat-treated after fermentation. Enzyme-treated starch can be used as a stabilizer or thickener, following GMP.

(3) Fermented milks (plain), not heat-treated after fermentation

Similar to the previous category, but for plain products not subjected to post-fermentation heat treatment. Enzyme-treated starch can be used as a stabilizer or thickener, specifically in reconstituted and recombined products, following GMP.

(4) Other sugars and syrups (e.g., xylose, maple syrup, sugar toppings)

This category includes various syrups like maple syrup, caramel syrup, and decorative sugar toppings. Enzyme-treated starch can be used at levels consistent with GMP, with the exception of maple syrup.

(5) Renneted milk (plain)

This category covers plain milk coagulated by milk coagulating enzymes, including curdled milk. Enzyme-treated starch can be used at levels consistent with GMP and is found in dairy-based desserts like pudding and flavored yogurt.

These provisions outline the authorized use of enzyme-treated starch in different food categories, emphasizing adherence to GMP.

GSFA Table 3 Provisions

Enzyme-treated starch is a food additive covered by the GSFA General Conditions in Table 3, allowing its use in specific foods when good manufacturing practices (GMP) are observed, as detailed in the Codex GSFA Preamble.

Additionally, it can be employed in heat-treated buttermilk (under Fluid milk (plain)) and spices (within Herbs and spices), even though these categories aren't explicitly mentioned. Keep in mind that food categories in the Annex to Table 3 are exceptions.

Enzyme-treated starch is deemed suitable for foods complying with the following commodity standards: CS 105-1981 and CS 249-2006.

This versatile additive serves as an emulsifier, stabilizer, and thickener.

• Any emulsifier from Table 3 can be used in products conforming to CS 309R-2011 and CS 117-1981.
• Any stabilizer listed in Table 3 is acceptable for products conforming to CS 117-1981.
• Any thickener from Table 3 is approved for use in products complying with CS 117-1981.

This regulation applies to the following food categories:

• Flavored fluid milk drinks
• Condensed milk and analogues (plain)
• Clotted cream (plain)
• Cream analogues
• Milk powder and cream powder and powder analogues (plain)
• Unripened cheese
• Ripened cheese
• Processed cheese
• Cheese analogues
• Dairy-based desserts (e.g., pudding, fruit or flavored yogurt)
• Liquid whey and whey products (excluding whey cheeses)
• Fat spreads, dairy fat spreads, and blended spreads
• Fat emulsions of oil-in-water type, including mixed and flavored products based on such emulsions
• Fat-based desserts (excluding dairy-based desserts of food category 01.7)
• Edible ices, including sherbet and sorbet
• Processed fruit
• Dried vegetables, seaweeds, nuts, and seeds
• Vegetables and seaweeds in vinegar, oil, brine, or soybean sauce
• Canned or bottled (pasteurized) or retort pouch vegetables, seaweeds
• Vegetable, seaweed, nut, and seed purees and spreads (e.g., peanut butter)
• Vegetable, seaweed, nut, and seed pulps and preparations (e.g., vegetable desserts and sauces)
• Cooked or fried vegetables, seaweeds
• Confectionery
• Breakfast cereals, including rolled oats
• Pre-cooked pastas and noodles and like products
• Cereal and starch-based desserts (e.g., rice pudding, tapioca pudding)
• Batters (e.g., for breading or batters for fish or poultry)
• Pre-cooked or processed rice products, including rice cakes (Oriental type only)
• Soybean products (excluding soybean-based seasonings and condiments of food category 12.9)
• Bakery wares
• Processed meat, poultry, and game products (whole pieces or cuts)
• Processed comminuted meat, poultry, and game products
• Edible casings (e.g., sausage casings)
• Semi-preserved fish and fish products, including mollusks, crustaceans, and echinoderms
• Fully preserved fish and fish products, including canned or fermented items
• Dried and/or heat-coagulated egg products
• Preserved eggs (alkaline, salted, and canned eggs)
• Egg-based desserts (e.g., custard)
• Table-top sweeteners, including those with high-intensity sweeteners
• Seasonings and condiments
• Vinegars
• Mustards
• Soups and broths
• Sauces and similar products
• Salads (e.g., macaroni salad, potato salad) and sandwich spreads (excluding cocoa- and nut-based spreads)
• Yeast and related products
• Soybean-based seasonings and condiments
• Protein products other than from soybeans
• Dietetic foods intended for special medical purposes (excluding products of food category 13.1)
• Dietetic formulae for slimming purposes and weight reduction
• Dietetic foods (e.g., supplementary foods for dietary use) (excluding products of food categories 13.1 – 13.4 and 13.6)
• Food supplements
• Water-based flavored drinks (including "sport," "energy," or "electrolyte" drinks and particulated drinks)
• Beer and malt beverages
• Cider and perry
• Wines (other than grape)
• Mead
• Distilled spirituous beverages containing more than 15% alcohol
• Aromatized alcoholic beverages (e.g., beer, wine, and spirituous cooler-type beverages)
• Ready-to-eat savories
• Prepared foods

NguyenStarch - Vietnam Tapioca Starch Manufacturer and Supplier

Website: https://nguyenstarch.com

Contact: +84 988 791033

Source: https://nguyenstarch.com/enzyme-treated-starch-ins-1405-properties-uses-and-regulations/

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