Classification of food starches

Topic Progress:

Native starches that are modified into pregelatinised starch, dextrins or thinned starches legally are considered food ingredients and do not carry E-numbers.

When native starches are oxidised, cross-linked or modified into starch esters and ethers they legally become starch additives and have to carry an INS or E-number under international food regulation.

December 12th, 2016|Uncategorised|Comments Off on Classification of food starches

About the Author:

Dr Michael Radeloff is a carbohydrate chemist from Hamburg University. He held several international management positions in the starch industry in R&D, Product Development and Marketing. Michael is the owner of Thales-Consult Berlin, a long established consultancy specialised in renewable agricultural raw materials, their derivatives and applications. The consultancy services are addressing client product development strategies, are analysing market opportunities, provide technical product application assessments and develop in-house customer training programmes.

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