Starch is a carbohydrate polymer comprising numerous glucose units linked primarily by alpha 1-4 glucosidic bonds. Starch polymers exist in two forms: linear (amylose) and branched via alpha 1-6 glucosidic bonds (amylopectin), with each glucose unit having a maximum of three hydroxyls available for chemical substitution.
Oxidized Starch (E1404)
Oxidized starch is a modified starch obtained by treating food starch with sodium hypochlorite in line with good manufacturing practices (GMP). Oxidation involves the intentional introduction of carboxyl groups.
Oxidized starch may also undergo additional treatments such as exposure to acid, alkali, enzymes, or bleaching, in accordance with GMP.
Key Information
- INS No. 1404
- CAS Numbers: 65996-62-5; 113894-86-3 (Oxidized amylopectin)
- Description: This substance appears as a white or nearly white powder or granules, or, if pregelatinized, as flakes, or as amorphous powder or coarse particles.
- Functional Uses: It serves as a thickener, stabilizer, binder, and emulsifier.
Uses of Oxidized Starch (E1404)
General Standard for Food Additives (GSFA) Provisions
The Codex General Standard for Food Additives (GSFA) defines the conditions for the use of oxidized starch in foods, irrespective of whether these foods have been standardized by Codex previously.
Note: Food additive regulations are applicable to the indicated food categories (e.g., Dairy) and all subcategories within it (e.g., Cheese, Ripened Cheese, etc.).
Here are the specific food categories where oxidized starch can be used:
(1) Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa
- This category includes ready-to-drink products (e.g., canned), their mixes, and concentrates.
- Examples encompass chicory-based hot beverages, rice tea, mate tea, and mixes for hot coffee and tea beverages (e.g., instant coffee, powder for hot cappuccino beverages).
- It also covers treated coffee beans for the production of coffee products, as well as ready-to-drink cocoa and cocoa mixes.
- Maximum Level: GMP
- Usage is restricted to ready-to-drink products and pre-mixes for such products.
(2) Complementary foods for infants and young children
- These are intended for infants aged 6 months and above, designed for their gradual transition to regular food.
- Products can be either ready-to-eat or in powder form to be reconstituted with water, milk, or other suitable liquids.
- This category excludes infant formulae, follow-up formulae, and formulae for special medical purposes.
- Examples include various "baby foods" for infants, "toddler foods," and "junior foods," along with lactea flour, biscuits, and rusks for children.
- Maximum Level: 50,000 mg/kg
- Restrictions apply to products conforming to the Standard for Processed Cereal-Based Foods for Infants and Young Children (CODEX STAN 74-1981), excluding canned baby foods.
(3) Cooked fish and fish products
- Cooked products result from methods like steaming, boiling, and other cooking techniques, excluding frying.
- Fish can be whole, in portions, or comminuted.
- Examples encompass fish sausages, cooked fish products boiled in soy sauce, cooked surimi products, crab-flavored cooked kamaboko products, cooked fish roe, and more.
- Special fish pastes of the Oriental type are also included.
- Maximum Level: GMP
- For use in surimi products only.
(4) Fermented milks (plain), heat-treated after fermentation
- This covers fluid and non-fluid plain products like yogurt and plain drinks based on fermented milk, subjected to heat treatment post-fermentation.
- Maximum Level: GMP
- For use solely as a stabilizer or thickener.
(5) Fermented milks (plain), not heat-treated after fermentation
- This category includes fluid and non-fluid plain products, such as yogurt and plain drinks based on fermented milk.
- Maximum Level: GMP
- Intended for use as a stabilizer or thickener, specifically for reconstituted and recombined products.
(6) Fresh meat, poultry, and game, comminuted
- This refers to untreated raw comminuted or mechanically deboned meat, poultry, and game.
- Examples cover fresh beef patties, breakfast sausages, meatballs, and more.
- Maximum Level: GMP
- Use is limited to fresh minced meat containing additional ingredients apart from comminuted meat.
(7) Fresh meat, poultry, and game, whole pieces or cuts
- This encompasses untreated raw meat, poultry, and game carcasses and cuts.
- Examples include various beef, pork, and chicken products.
- Maximum Level: GMP
- Applicable for use in glaze, coatings, or decorations for fruits, vegetables, meat, or fish.
(8) Fried fish and fish products, including mollusks, crustaceans, and echinoderms
- These are ready-to-eat products prepared from fish or fish portions, dressed with eggs and breadcrumbs or batter, and then fried, baked, roasted, or barbecued.
- Examples include fried surimi, calamari, and soft-shell crabs.
- Maximum Level: GMP
- Authorized for use in breading or batter coatings.
(9) Frozen battered fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms
- This category covers uncooked products prepared from fish or fish portions dressed in eggs and breadcrumbs or batter.
- Examples consist of frozen raw breaded or batter-coated shrimp, fish fillets, portions, and fish sticks (fish fingers).
- Maximum Level: GMP
- For non-standardized food and for breaded or batter coatings in products conforming to the Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions, and Fish Fillets – Breaded or in Batter (CODEX STAN 166-1989).
(10) Frozen fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms
- This pertains to fresh, partially cooked fish subjected to freezing for further processing.
- Examples include frozen clams, cod fillets, crab, haddock, lobster, minced fish, prawns, and more.
- Maximum Level: GMP
- Exceptions apply to various standardized fish products.
(11) Frozen minced and creamed fish products, including mollusks, crustaceans, and echinoderms
- These products are prepared from minced fish pieces in cream-type sauce.
- Maximum Level: GMP
- Intended for use in glaze, coatings, or decorations for fruits, vegetables, meat, or fish only.
(12) Other sugars and syrups (e.g. xylose, maple syrup, sugar toppings)
- This category includes various types of table syrups, syrups for bakery wares and ices, and decorative sugar toppings.
- Maximum Level: GMP
- Maple syrup is excluded.
(13) Pasteurized cream (plain)
- Pasteurized cream is heat-treated appropriately or made from pasteurized milk.
- Examples encompass milk cream and "half-and-half."
- Maximum Level: GMP
- Excludes products conforming to the Standard for Cream and Prepared Creams (reconstituted cream, recombined cream, prepackaged liquid cream) (CODEX STAN 288-1976).
(14) Renneted milk (plain)
- This refers to plain, coagulated milk produced by milk coagulating enzymes.
- Maximum Level: GMP
- Salt substitutes are seasonings with reduced sodium content designed to replace salt in food.
- Maximum Level: GMP
(16) Smoked, dried, fermented, and/or salted fish and fish products, including mollusks, crustaceans, and echinoderms
- This category includes smoked, dried, fermented, and salted fish and fish products.
- The specific processes and products are outlined in detail.
- Maximum Level: GMP
- Various standardized products are excluded.
(17) Sterilized and UHT creams, whipping and whipped creams, and reduced-fat creams (plain)
- This category comprises creams that have undergone higher heat treatment than pasteurization.
- It includes creams with reduced fat content and those intended for whipping.
- Various types of creams, including analogues, are included.
- Maximum Level: GMP
- Excludes products conforming to the Standard for Cream and Prepared Creams (reconstituted cream, recombined cream, prepackaged liquid cream) (CODEX STAN 288-1976).
These provisions outline the acceptable use of oxidized starch in diverse food categories, ensuring safety and compliance with GMP standards.
GSFA Table 3 Provisions
Oxidized starch is a food additive featured in the General Conditions of Table 3 in the General Standard for Food Additives (GSFA). This inclusion allows its utilization in various food items, ensuring adherence to good manufacturing practices (GMP) as elucidated in the Codex GSFA's preamble.
Additionally, although not explicitly mentioned below, oxidized starch can also be employed in heat-treated buttermilk (found in the "Fluid milk (plain)" category) and spices (categorized under "Herbs and spices"). Please note that certain food categories detailed in the Annex to Table 3 have been exempted from these provisions.
Oxidized Starch Function and Acceptance
Oxidized starch serves a triple role as an emulsifier, stabilizer, and thickener. It is considered permissible in foods that adhere to specific commodity standards, which encompass CS 119-1981, CS 249-2006, CS 70-1981, CS 94-1981, and CS 105-1981.
Extension to Emulsifiers, Stabilizers, and Thickeners
Furthermore, this provision extends to emulsifiers, stabilizers, and thickeners listed in Table 3. Any emulsifier, stabilizer, or thickener featured in this table is deemed suitable for use in all products adhering to CS 309R-2011 and CS 117-1981 standards.
Oxidized starch's applicability is found in 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
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