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    INTERNATIONAL PROGRAMME ON CHEMICAL SAFETY

    WORLD HEALTH ORGANIZATION



    TOXICOLOGICAL EVALUATION OF SOME
    FOOD COLOURS, EMULSIFIERS, STABILIZERS,
    ANTI-CAKING AGENTS AND CERTAIN
    OTHER SUBSTANCES



    FAO Nutrition Meetings Report Series 
    No. 46A WHO/FOOD ADD/70.36




    The content of this document is the result of the deliberations of the
    Joint FAO/WHO Expert Committee on Food Additives which met in Rome,
    27 May - 4 June 19691





    Food and Agriculture Organization of the United Nations

    World Health Organization



                   
    1 Thirteenth report of the Joint FAO/WHO Expert Committee on Food
    Additives, FAO Nutrition Meetings Report Series, in press;
    Wld Hlth Org. techn.  Rep. Ser., in press.


    WHITE AND YELLOW DEXTRINS

    White dextrins are prepared by heating dry starch in the presence of
    an acid at a temperature generally below 150C. White dextrins may
    also be obtained by further continuing the acid process for making
    thin boiling starches. Because of the nature of the application as
    well as their flavour their use in food is restricted. Dextrins are a
    stage in the normal digestion of starch occurring in the human
    gastro-intestinal tract. They represent a broad range of products with
    considerably smaller molecular size than native starch.

    Yellow dextrins are prepared in a similar manner but at a higher
    temperature and using less acid. Apart from depolymerisation, a good
    deal of internal re-arrangement occurs with formation of highly
    branched molecules. These materials are used in foods in limited
    quantities as adjuvants in flavour encapsulation and similar minor
    uses.

    Comments

    These substances are regarded as intermediates of normal digestion of
    starch and are normal constituents of food.

    EVALUATION

    Not limited except for good manufacturing practice.
    


    See Also:
       Toxicological Abbreviations
       White and yellow dextrins (WHO Food Additives Series 5)