List of Approved Starch-Modifying Agents for Bakery Applications

List of Approved Starch-Modifying Agents for Bakery Applications
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Here Is A List of Approved Starch-Modifying Agents for Bakery Applications such as cakes, fillings, custards, muffins and glazes.

Item No. Column 1
Additive
Column 2
Permitted in or Upon
Column 3
Maximum Level of Use and Other Conditions
A.1 Acetic Anhydride Starch Good Manufacturing Practice
A.2 Adipic Acid Starch Good Manufacturing Practice
A.3 Aluminum Sulphate Starch Good Manufacturing Practice
C.1 Calcium Hypochlorite Starch Good Manufacturing Practice
E.1 Epichlorohydrin [Removed, 2016-06-29, (See NOM/ADM-0074)]
H.1 Hydrochloric Acid Starch Good Manufacturing Practice
H.2 Hydrogen Peroxide Starch Good Manufacturing Practice
M.1 Magnesium Sulphate Starch 0.4%
N.1 Nitric Acid Starch Good Manufacturing Practice
O.1 Octenyl Succinic Anhydride (OSA) Starch Good Manufacturing Practice
P.1 Peracetic Acid Starch Good Manufacturing Practice
P.2 Phosphorus Oxychloride Starch Good Manufacturing Practice
P.3 Potassium Permanganate Starch 50 p.p.m. of Manganese Sulphate calculated as Manganese
P.3A Potassium Tripolyphosphate Starch Total residual phosphate not to exceed 0.4%, calculated as Phosphorus
P.4 Propylene Oxide Starch 25%
S.1 Sodium Acetate Starch Good Manufacturing Practice
S.2 Sodium Bicarbonate Starch Good Manufacturing Practice
S.3 Sodium Carbonate Starch Good Manufacturing Practice
S.4 Sodium Chlorite Starch Good Manufacturing Practice
S.5 Sodium Hydroxide Starch Good Manufacturing Practice
S.6 Sodium Hypochlorite Starch Good Manufacturing Practice
S.6A Sodium Potassium
Tripolyphosphate
Starch Total residual phosphate not to exceed 0.4%, calculated as Phosphorus
S.7 Sodium Trimetaphosphate Starch 400 p.p.m. calculated as Phosphorus
S.7A Sodium Tripolyphosphate Starch Total residual phosphate not to exceed 0.4%, calculated as Phosphorus
S.8 Succinic Anhydride Starch Good Manufacturing Practice
S.9 Sulphuric Acid Starch Good Manufacturing Practice


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