Acetylated Oxidized Starch (E1451): Properties, Uses, and Regulations

Starch is a complex carbohydrate composed of numerous glucose units linked together through alpha 1-4 glucosidic bonds. It exists in two primary forms: linear, known as amylose, and branched, referred to as amylopectin, which is formed by alpha 1-6 glucosidic bonds. Within starch, each glucose unit possesses three hydroxyl groups that can be subjected to chemical modifications.

What is Acetylated Oxidized Starch (E1451)?

Acetylated oxidized starch, on the other hand, is a modified starch. This substance is derived through a process that involves treating food starch with sodium hypochlorite, followed by esterification using acetic anhydride, all in accordance with good manufacturing practice (GMP).

The oxidation phase involves a deliberate introduction of carboxyl groups, while acetylation leads to the replacement of hydroxyl groups with acetyl esters.

Furthermore, Acetylated oxidized starch may undergo additional treatment, such as exposure to acids, alkalis, enzymes, or bleaching, in compliance with good manufacturing practice.

Key Information

This compound is identified by its INS No. 1451 and is associated with the CAS number 68187-08-6.

Acetylated oxidized starch typically appears as a white or nearly white powder or granules, or, if pregelatinized, as flakes, or an amorphous powder with coarse particles.

In terms of functionality, Acetylated oxidized starch serves as a thickener, stabilizer, binder, and emulsifier in various food applications.

Use of Acetylated Oxidized Starch (E1451)

General Standard for Food Additives (GSFA) Provisions

The Codex General Standard for Food Additives (GSFA) lays down the rules for the use of Acetylated oxidized starch in food, regardless of whether they have been standardized by Codex in the past.

Please note that, unless otherwise specified, the regulations concerning food additives apply not only to the main food category (e.g., Dairy) but also to all the subcategories within that category (e.g., Cheese, Ripened Cheese, etc.).

According to the Codex General Standard for Food Additives (GSFA), the usage of acetylated oxidized starch is restricted to complementary foods for infants and young children.

Complementary foods for infants and young children:

Complementary foods for infants and young children are those intended for infants aged 6 months and older, facilitating their gradual transition to regular food. These products can be either ready-to-eat or in powder form, which can be reconstituted with water, milk, or a suitable liquid. It's important to note that these foods do not encompass infant formulae, follow-up formulae, or formulae designed for special medical purposes.

Examples of such complementary foods include cereals, fruit, vegetable, and meat-based "baby foods" for infants, as well as "toddler foods" and "junior foods." This category also includes lactea flour, biscuits, and rusks intended for children.

Maximum Allowed Level: 60,000 mg/kg

Notes:

• Acetylated oxidized starch can be used singly or in combination with other modified starches as thickeners in products conforming to the Standard for Canned Baby Foods (CODEX STAN 73-1981).
• However, this allowance excludes its use in products that comply with the Standard for Processed Cereal-Based Foods for Infants and Young Children (CODEX STAN 74-1981).

GSFA Table 3 Provisions

Acetylated oxidized starch is a food additive categorized within the GSFA General Conditions of Table 3, and thus can be utilized in various foods under the conditions of good manufacturing practices (GMP), as detailed in the Codex GSFA Preamble.

It's important to note that even though not explicitly mentioned below, Acetylated oxidized starch can also find applications in heat-treated buttermilk (under the category of Fluid milk, plain) and spices (within Herbs and spices). This allowance, however, does not apply to food categories listed in the Annex to Table 3.

You can safely incorporate Acetylated oxidized starch in foods that adhere to the following commodity standard: CS 249-2006.

Acetylated oxidized starch functions as an emulsifier, stabilizer, and thickener. Any emulsifier listed in Table 3 is suitable for use in all products that comply with CS 117-1981 and CS 309R-2011. Similarly, any stabilizer or thickener listed in Table 3 is appropriate for use in all products conforming to CS 117-1981.

Acetylated Oxidized Starch (E1451) can be applied in a wide range of food categories, including but not limited to:

• 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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