Phosphated distarch phosphate. EC No. 63

August 2005: Application from National Starch Food Innovation to approve phosphated distarch phosphate as a novel food ingredient. Under evaluation.

Phosphated distarch phosphate is a modified resistant starch. It is derived from high amylose maize starch and contains a minimum of 70% dietary fibre. It is currently used as a food additive (E1413) as a freeze-thaw-stable thickener (stabilises the consistency of the foodstuff when frozen and thawed) within the European Union in products such as soups, sauces, frozen gravies and pie fillings.

The applicant proposes to market its phosphated distarch phosphate as a source of dietary fibre for use as a novel food ingredient in a range of low moisture food products, including biscuits, cakes, muffins, crackers, pasta, pizza dough, bread, ready-to-eat breakfast cereals, tortillas, bread products made with white flour and pretzels, at levels up to 35%.

Approval is sought under Novel Foods Regulation (EC) No 258/97.

Before any new food product can be introduced on the European market, it must be rigorously assessed for safety. In the UK, the assessment of novel foods is carried out by an independent committee of scientists appointed by the Food Standards Agency, the Advisory Committee on Novel Foods and Processes (ACNFP).

Following an initial public consultation on the application and the discussion of this application by the ACNFP at its meetings between August 2005 and July 2008, the Committee has formulated a positive initial opinion on this novel ingredient.