Starches (06.2.2.0)

Description

Starch is a glucose polymer occurring in granular form in certain plant species, notably seeds (e.g. cereals, pulses, corn, wheat, rice, beans, peas) and tubers (e.g. tapioca, potato). The polymer consists of linked anhydro-a-D-glucose units. Native starch is separated by processes that are specific for each raw material.

This page provides information on the food additive provisions that are acceptable for use in foods conforming to the food category.

This food category is listed in the Annex to Table 3. Unless specifically indicated below, food additive provisions implied by Table 3 do not automatically apply to this category.

GSFA Provisions for Food Category 06.2.2.0

INS No

Food Additive or Group

Max Level

Notes

Defined In

500(i)

GMP

-

06.2.2.0

500(i)

Food Additive or Group

Max Level

GMP

Notes

-

Defined In

06.2.2.0

-

50 mg/kg

44: As residual SO2.

06.2.2.0

-

Food Additive or Group

Max Level

50 mg/kg

Notes

44: As residual SO2.

Defined In

06.2.2.0

-

2000 mg/kg

45: As tartaric acid.

06.2.2.0

-

Food Additive or Group

Max Level

2000 mg/kg

Notes

45: As tartaric acid.

Defined In

06.2.2.0

Showing 1 to 3 of 3 entries

Note: Items in uppercase (e.g. PHOSPHATES) refer to food additive groups.