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
N°
-
Food Additive or Group
Max Level
50 mg/kg
Notes
44: As residual SO2.
Defined In
06.2.2.0
N°
-
Food Additive or Group
Max Level
2000 mg/kg
Notes
45: As tartaric acid.
Defined In
06.2.2.0
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Note: Items in uppercase (e.g. PHOSPHATES) refer to food additive groups.