E1451 (Acetylated oxidised starch) is a modified starch obtained by double chemical modification by treating food starches (maize, rice) with sodium hypochlorite and esterification with acetic anhydride.
It appears as a white powder or white granules.
What it is used for and where
Food
Ingredient included in the list of European food additives as E1451 with stabilising and thickening functions and for its gel-forming properties (1).
Safety
The EFSA Panel on Food Additives and Nutrient Sources Added to Food considers that there is no safety concern for the use of modified starches as food additives at the uses and use levels declared for the general population and that a numerical ADI is not necessary (2).
- Molecular Formula
- Molecular Weight
- CAS 68187-08-6
- UNII
- EC Number 614-359-1
References_____________________________________________________________________
(1) Pietrzyk, S., Juszczak, L., Fortuna, T. and Ciemniewska, A., 2014. Effect of the oxidation level of corn starch on its acetylation and physicochemical and rheological properties. Journal of Food Engineering, 120, pp.50-56.
Abstract. The objective of work was to determine the effect of the oxidation level of corn starch on its susceptibility to acetylation and to compare the physicochemical and rheological properties of the modified starches obtained. Starch was oxidised by sodium hypochlorite in amounts equivalent to 10, 20 and 40 g Cl/kg starch (oxidation level I, II and III), and then acetylated using acetic anhydride. To assess the effectiveness of the oxidation and acetylation processes, the carboxyl and carbonyl groups and acetyl groups, respectively, were determined in modified starches. The starches were also examined for water-binding capacity and water solubility at 50, 60, 70 and 80 °C, and for susceptibility to retrogradation of 2% starch pastes. In addition, the thermodynamic characteristics of gelatinisation were established. Rheological studies included determination of intrinsic viscosity, pasting characteristics by RVA, and mechanical spectra of starch gels. The results showed that oxidation level influences the effectiveness of starch acetylation and the physicochemical and rheological properties of starch investigated in this study.
(2) EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS), Mortensen, A., Aguilar, F., Crebelli, R., Di Domenico, A., Dusemund, B., Frutos, M.J., Galtier, P., Gott, D., Gundert‐Remy, U. and Lambré, C., 2017. Re‐evaluation of oxidised starch (E 1404), monostarch phosphate (E 1410), distarch phosphate (E 1412), phosphated distarch phosphate (E 1413), acetylated distarch phosphate (E 1414), acetylated starch (E 1420), acetylated distarch adipate (E 1422), hydroxypropyl starch (E 1440), hydroxypropyl distarch phosphate (E 1442), starch sodium octenyl succinate (E 1450), acetylated oxidised starch (E 1451) and starch aluminium octenyl succinate (E 1452) as food additives. EFSA Journal, 15(10), p.e04911.
Abstract. Following a request from the European Commission, the EFSA Panel on Food Additives and Nutrient sources added to Food (ANS) was asked to deliver a scientific opinion on the re-evaluation of 12 modified starches (E 1404, E 1410, E 1412, E 1413, E 1414, E 1420, E 1422, E 1440, E 1442, E 1450, E 1451 and E 1452) authorised as food additives in the EU in accordance with Regulation (EC) No 1333/2008 and previously evaluated by JECFA and the SCF. Both committees allocated an acceptable daily intake (ADI) ‘not specified’. In humans, modified starches are not absorbed intact but significantly hydrolysed by intestinal enzymes and then fermented by the intestinal microbiota. Using the read-across approach, the Panel considered that adequate data on short- and long-term toxicity and carcinogenicity, and reproductive toxicity are available. Based on in silico analyses, modified starches are considered not to be of genotoxic concern. No treatment-related effects relevant for human risk assessment were observed in rats fed very high levels of modified starches (up to 31,000 mg/kg body weight (bw) per day). Modified starches (e.g. E 1450) were well tolerated in humans up to a single dose of 25,000 mg/person. Following the conceptual framework for the risk assessment of certain food additives, the Panel concluded that there is no safety concern for the use of modified starches as food additives at the reported uses and use levels for the general population and that there is no need for a numerical ADI. The combined exposure to E 1404–E 1451 at the 95th percentile of the refined (brand-loyal) exposure assessment scenario for the general population was up to 3,053 mg/kg bw per day. Exposure to E 1452 for food supplement consumers only at the 95th percentile was up to 22.1 mg/kg bw per day.
