Food Categories

Food Additives

Functional Classes

Glossary

Alkaline treated starch (1402)

Synonyms: Starch, Alkaline Treated

Functional Classes: Emulsifier, Stabilizer, Thickener

Click here to search the FAO JECFA database for the specifications of additive(s) with INS No. 1402

Click here to search the WHO JECFA database for evaluation of additive(s) with INS No. 1402

GSFA Provisions for Alkaline treated starch

N°

Food Category

Max Level

Notes

14.1.5.0

Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa

GMP

160: For use in ready-to-drink products and pre-mixes for ready-to-drink products only.

N°

14.1.5.0

Food Category

Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa

Max Level

GMP

Notes

160: For use in ready-to-drink products and pre-mixes for ready-to-drink products only.

01.2.1.2

Fermented milks (plain), heat-treated after fermentation

GMP

234: For use as a stabilizer or thickener only.

N°

01.2.1.2

Food Category

Fermented milks (plain), heat-treated after fermentation

Max Level

GMP

Notes

234: For use as a stabilizer or thickener only.

01.2.1.1

Fermented milks (plain), not heat-treated after fermentation

GMP

234: For use as a stabilizer or thickener only.

235: For use in reconstituted and recombined products only.

N°

01.2.1.1

Food Category

Fermented milks (plain), not heat-treated after fermentation

Max Level

GMP

Notes

234: For use as a stabilizer or thickener only.

235: For use in reconstituted and recombined products only.

09.2.2.0

Frozen battered fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms

GMP

63: For non-standardized food and for breaded or batter coatings in food conforming to the Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets - Breaded or in Batter (CODEX STAN 166-1989).

N°

09.2.2.0

Food Category

Frozen battered fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms

Max Level

GMP

Notes

11.4.0.0

Other sugars and syrups (e.g. xylose, maple syrup, sugar toppings)

GMP

258: Excluding maple syrup.

N°

11.4.0.0

Food Category

Other sugars and syrups (e.g. xylose, maple syrup, sugar toppings)

Max Level

GMP

Notes

258: Excluding maple syrup.

01.2.2.0

Renneted milk (plain)

GMP

N°

01.2.2.0

Food Category

Renneted milk (plain)

Max Level

GMP

Notes

Showing 1 to 6 of 6 entries

Note: Unless otherwise specified, food additive provisions apply to the food category indicated (e.g. Dairy), as well as to all subcategories of that category (e.g. Cheese, Ripened Cheese, etc.).

GSFA Table 3 Provisions

Alkaline treated starch is a food additive that is included in Table 3, and as such may be used in the following foods under the conditions of good manufacturing practices (GMP) as outlined in the Preamble of the Codex GSFA. Although not listed below, Alkaline treated starch could also be used in heat-treated butter milk of food category 01.1.1 and spices of food category 12.2.1.
Note that food categories listed in the Annex to Table 3 were excluded accordingly.

Alkaline treated starch is acceptable in foods conforming to the following commodity standards: CS 105-1981, CS 70-1981, CS 94-1981, CS 119-1981, CS 249-2006, CS 221-2001, CS 273-1968, CS 275-1973.

Alkaline treated starch is a: Emulsifier, Stabilizer, Thickener.
Any Emulsifier listed in Table 3 can be acceptable for use in all products conforming to CS 117-1981, CS 309R-2011, CS 256-2007.
Any Stabilizer listed in Table 3 can be acceptable for use in all products conforming to CS 117-1981, CS 256-2007.
Any Thickener listed in Table 3 can be acceptable for use in all products conforming to CS 117-1981, CS 256-2007.