The food safety issues in starch and spice

Dr. Tai Sheng Yeh

08/12/2014

(1)

(2)(3)

(4)

ADI or RfD

Average Daily Dose(ADD)

Food safety issues in starch

• Maleic acid modified starch• Aluminum in starch

Items Product Codex EU US FDA Japan China1 Acid-Modified Starch 1401 　 V 　 V

2Gelatinized Starch（ Alkaline

Treated Starch）1402 　 V 　 　

3Hydroxypropyl Distarch Phosphate 1442 E1442 V V V

4 Oxidized Hydroxypropyl Starch 　 　 V 　 V

5 Bleached Starch 1403 　 V 　 　6 Oxidized Starch 1404 E1404 V V V7 Starch Acetate 1420 E1420 V V V

8 Acetylated Distarch Adipate 1422 E1422 V V V

9 Starch Phosphate 1410 E1410 V V 　10

Starch Sodium Octenyl Succinate 1450 E1450 V V V

11 Distarch Phosphate 1412 E1412 V V V

12 Phosphated Distarch Phosphate 1413 E1413 V V V

13 Acetylated Distarch Phosphate 1414 E1414 V V V

14 Hydroxypropyl Starch 1440 E1440 V V V

15 Acetylated Distarch Glycerol 　 　 V 　 　16 Succinyl Distarch Glycerol 　 　 V 　 　

17Starch Aluminum Octenyl Succinate 　 　 V 　 V

18 Starch Sodium Succinate 　 　 V 　 　19 Distarchoxy Propanol 　 　 V 　 　20 Distarch Glycerol 　 　 V 　 　21

Hydroxypropyl Distarch Glycerol 　 　 V 　 　

http://foodsafe.net/foodsafeold/article.asp?nameid=320&upperid=371&articleid=13339

2013 Taiwan food products recalled due to maleic acid

http://www.fda.gov.tw/tc/siteList.aspx?sid=3503

Maleic acid in food (source: TFDA)

• Existing in legal additive malic acid (500 ppm) and fumaric acid (1000 ppm).

• Produced by the maillard reaction during baking at high temperature or from malic acid or fumaric acid via fermentation process.

• Migrating from approved packaging materials with maleic anhydride to foods.

http://www.fda.gov.tw/tc/siteListContent.aspx?sid=3498&id=7844&chk=77fdb86a-5137-4dee-a794-4f759fb9d4e8&param=pn%3D1%26sid%3D3498#.U9hTJXwcTIU

Coffee Flavor Chemistryhttp://as.wiley.com/WileyCDA/WileyTitle/productCd-0471720380.html

Maleic acid in coffee

Maleic acid in coffee

(E.48) (E.48) 2-Butenedioic acid (Z)-, maleic acid [110-16-7]

Identified by Woodman et al. (1968). Feldman et al. (1969) found increasing concentrations by roasting in arabica coffees (38-85 ppm, or 200-380 ppm) but a decrease for a robusta (540-85 ppm). Maier(1987, 1988) finds contents of 60-160 ppm in roasted coffee and < 300 ppm in extracts with a tendency to decrease with long roasting times. Bähre and Maier (1999) (see E,29) detected maleic acid in a green Kenya arabica (6-7 ppm) but not in a Columbia. The content increased to 85 ppm after roasting but did not vary appreciably with prolonged heating (espresso quality). Like fumaric acid, it probably comes from malic acid. The odor is faintly caramellic, the taste is acid-astringent and mouthfeel ( Arctander, 1967)

Maleic anhydride in coffee

Fumaric acid in coffee

Items Total content (mol/kg)

Maleic acid 1.02-40.2

Fumaric acid 0.34-59.4

Teyssen, S., Gonzalez-Calero, G., Schimiczek, M., and Singer, M. V. (1999) Maleic acid and succinic acid in fermented alcoholic beverages are the stimulants of gastric acid secretion. The Journal of clinical investigation 103, 707-713

http://taiwantoday.tw/ct.asp?xItem=206155&ctNode=413

Aluminum in noodle (RASFF search)

https://webgate.ec.europa.eu/rasff-window/portal/?event=searchResultList

Alum

Two types of starch

http://www.chinatimes.com/newspapers/20140618000634-260107

Rice noodle made in China didn’t contain any rice starch

Daramola, B., and Aina, J. O. (2007) Effects of Alum on Pasting and Physicochemical Properties of of Cassava (Manihot esculentum) Starch. World Journal of Dairy & Food Sciences 2, 18-22

The cooking quality and tensile characteristics of noodles made from different ratios of SPS and MBS

http://www.ce.cn/cysc/sp/info/201312/16/t20131216_1927943.shtml

Jellyfish

Chinese fried dough stick

Noodle

Bread

Average Maximum

Fried dough cake

Flour

Vermicelli

Roll twist

Steamed bread

Fried cake

Puffed food

Baking powder reaction

Fried and puffed foodJellyfish and seaweed

kids

Safety evaluation of certain food additives and contaminants. WHO Food Additives Series No. 58 http://www.inchem.org/documents/jecfa/jecmono/v58je01.pdf

Group of food Mean mg/kg

Range mg/kg

Spices 145 6.5-695

Cocoa and cocoa products

33 9-103

Herbs 19 8-26

Vegetables 5.7 0.7-33

Meat, sausage, offal� 5.4 2.5-10

Fruits 1.5 0.4-2.6

Most foodstuffs 5

Aluminium from natural dietary sources

Food safety issues in spice

Pb3(AsO4)2 Pb4(PbOH)(AsO4)3 Pb5(PbOH)2(AsO4)2

As:Pb= 3:5As:Pb= 2:3 As:Pb= 2:7

According to Malaysian Food Regulations (2006), the maximum permitted concentration in spices for As, Cd, Pb and Hg are 5, 1, 2 and 0.05 g g-1, respectively.Nordin, N., and Selamat, J. (2012) Heavy metals in spices and herbs from wholesale markets in Malaysia. Food Additives & Contaminants: Part B 6, 36-41

Choudhury, R. P., and Garg, A. N. (2007) Variation in essential, trace and toxic elemental contents in Murraya koenigii – A spice and medicinal herb from different Indian states. Food Chemistry 104, 1454-1463

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