E1404 - Oxidised starch

Origin

Oxidised starch (E1404) is a modified starch produced by treating starch with oxidising agents such as sodium hypochlorite. The oxidation process introduces carbonyl and carboxyl groups into the starch molecule, altering its properties. The starch used as a starting material is typically derived from sources like corn, potato, wheat, or tapioca.

Usage

E1404 is used as a thickener, stabilizer, binder, and adhesive in a wide range of food products. It improves the texture and consistency of foods and enhances their stability during processing and storage. Common applications include: * **Sauces and gravies:** Provides viscosity and prevents separation. * **Desserts:** Improves texture and mouthfeel in puddings, yogurts, and fillings. * **Bakery products:** Enhances dough handling and improves the crumb structure of bread and cakes. * **Coatings and batters:** Acts as a binder and adhesive in coatings for fried foods. * **Processed foods:** Used in canned soups, processed meats, and other convenience foods.

Side Effects

Oxidised starch is generally considered safe for consumption. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has established an Acceptable Daily Intake (ADI) of "not specified," meaning that, based on available data, the additive poses no health hazard at levels necessary to achieve the desired technological effect in food. However, as with any food additive, excessive consumption may lead to gastrointestinal discomfort in sensitive individuals. Regulatory bodies like the EFSA and FDA have also reviewed and approved its use in food.

Regulatory Status

Oxidised starch (E1404) is permitted for use as a food additive in many countries, including those in the European Union, the United States, and Canada. Regulations specify the types and levels of oxidising agents that can be used in the production of oxidised starch to ensure safety and compliance.