Table 10.
Specifications for hydroxypropyl distarch phosphate (E 1442) according to Commission Regulation (EU) No 231/2012 and JECFA (2016a)
| Commission Regulation (EU) No 231/2012 | JECFA (2016a) | |
|---|---|---|
| Definition | Hydroxypropyl distarch phosphate is starch cross‐linked with sodium trimetaphosphate or phosphorus oxychloride and etherified with propylene oxide | Hydroxypropyl distarch phosphate is a modified starch. It is obtained in accordance with good manufacturing practice by esterification of food starch with sodium trimetaphosphate or phosphorus oxychloride combined with etherification by propylene oxide. Hydroxypropylation results in substitution of hydroxyl groups with 2‐hydroxypropyl ether. In cases of cross‐linking, where phosphorus oxychloride connects two chains, the structure can be represented by: Starch–O–R–O–Starch, where R = cross‐linking group and Starch refers to the linear and/or branched structure. Hydroxypropyl distarch phosphate may additionally be subjected to acid, alkali, enzyme or bleaching treatment in accordance with good manufacturing practice |
| Description | White or nearly white powder or granules or (if pregelatinised) flakes, amorphous powder or coarse particles | White or nearly white powder or granules or (if pregelatinised) flakes, or amorphous powder or coarse particles |
| Identification | ||
| Solubility | − | Insoluble in cold water (if not pregelatinised); forming typical colloidal solutions with viscous properties in hot water; insoluble in ethanol |
| Microscopy | Passes test (if not pregelatinised) | Passes test |
| Iodine stain | Passes test (dark blue to light red colour) | Passes test |
| Copper reduction | − | Passes test |
| Hydroxypropyl ether groups | − | Passes test |
| Purity | ||
| Loss on drying |
Not more than 15.0% for cereal starch Not more than 21.0% for potato starch Not more than 18.0% for other starches |
Cereal starch: not more than 15.0% Potato starch: not more than 21.0% Other starches: not more than 18.0% (120°, 4 h, vacuum not exceeding 100 mmHg) |
| Hydroxypropyl groups | Not more than 7.0% (on an anhydrous basis) | Not more than 7.0% (calculated on dry substance) |
| Carboxyl groups | − | Not more than 0.1% on the dried basis |
| Propylene chlorohydrin | Not more than 1 mg/kg (on an anhydrous basis) | Not more than 1 mg/kg |
| Residual phosphate |
Not more than 0.14% (as P) for wheat or potato starch (on an anhydrous basis) Not more than 0.04% (as P) for other starches (on an anhydrous basis) |
Not more than 0.14% on the dried basis for potato and wheat starch Not more than 0.04% on the dried basis for other starches |
| Sulfur dioxide |
Not more than 50 mg/kg for modified cereal starches (on an anhydrous basis) Not more than 10 mg/kg for other modified starches, unless otherwise specified (on an anhydrous basis) |
Not more than 50 mg/kg on the dried basis for modified cereal starches Not more than 10 mg/kg on the dried basis for other modified starches |
| Arsenic | Not more than 1 mg/kg | − |
| Lead | Not more than 2 mg/kg (on an anhydrous basis) | Not more than 2 mg/kg on the dried basis |
| Mercury | Not more than 0.1 mg/kg | − |
| Manganese | – | Not more than 50 mg/kg on the dried basis |