Modified Starch, CAS# 65996-63-6, is a group of starch derivatives manufactured through chemical synthesis, available as white powder. Modified Starch is widely used as thickening agent, stabilizer or emulsifier. It is affirmed by US FDA as GRAS(generally recognized as safe) and widely accepted as safe food additive in many countries with E number E1401.
No significant side effects reported.
Ingestion of Modified Starch in large quantity may hurt our health, please follow the guideline of using Modified Starch: ADI 0-0.5 mg/kg bw
Special groups refer to newborns, children, pregnant and any other applicable vulnerable groups.
There is no evidence that Modified Starch could have any negative effects on these vulnerable groups. It should be safe to use Modified Starch in food for newborns and pregnant. However, we still recommend consumers to consult professionals before using large quantity of Modified Starch for long period in food for newborns or pregnant.
Generally recognized as safe(GRAS) is a FDA designation that a specific substance or ingredient is generally considered safe by experts, and so is exempted from the usual Federal Food, Drug, and Cosmetic Act (FFDCA) food additive tolerance requirements. Modified Starch is considered safe by FDA according to existing data and granted GRAS status.
No breaking news or public health crises reported about Modified Starch reported up to now.
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1. Improvement of reinforced concrete properties based on modified starch/polybutadiene nanocomposites. [Int J Biol Macromol. 2014 Sep]
Author: Saboktakin A, Saboktakin MR.
2. Synthesis and characterization of modified starch/polybutadiene as novel transdermal drug delivery system. [Int J Biol Macromol. 2014 Aug]
Author: Saboktakin MR, Akhyari S, Nasirov FA.
3. Compression parameters of hexagonal boron nitride on direct compression mixture of microcrystalline cellulose and modified starch. [Pharm Dev Technol. 2014 May 20]
Author: Halaçoğlu MD, Uğurlu T.
4. Preparation and characterization of modified starch granules with high hydrophobicity and flowability. [Food Chem. 2014]
Author: Chang F, He X, Fu X, Huang Q, Qiu Y.