Food additives Europe numbers:1404
Oxidized starch is a food excipient used in various processed food applications. Here's a breakdown of its functionalities and key points:
- Modified Functionality: Regular starch is a common carbohydrate found in many foods. However, oxidation modifies the properties of starch, granting it new functionalities in food processing.
- Thickeners and Gelling Agents: One of the primary functions of oxidized starch is as a thickener and gelling agent. It helps increase the viscosity of liquids, creating thicker textures in products like sauces, gravies, puddings, and pie fillings. It can also contribute to a gel-like consistency in some foods.
- Freeze-Thaw Stability: Oxidized starch can improve the freeze-thaw stability of foods. This is important for frozen meals or products that undergo freezing and thawing cycles. It helps prevent the food from becoming watery or mushy after thawing.
- Texture Control: In some cases, oxidized starch can help control texture in bakery products by affecting moisture retention and crumb structure.
- Generally Recognized as Safe (GRAS): Oxidized starch is generally recognized as safe (GRAS) by regulatory bodies like the US Food and Drug Administration (FDA) [1].
- Limited Allergenicity: While uncommon, some people with wheat allergies may react to oxidized starch derived from wheat. Food labels should indicate the source of the starch.
Here are some additional points to consider:
- Variety of Oxidized Starches: There are different types of oxidized starches with varying functionalities depending on the degree of oxidation and the source (corn, potato, etc.).
- Not Always Easy to Identify: Oxidized starch may not always be explicitly listed on food labels. It might be included under generic terms like "modified starch" or "food starch."