The food safety issues in starch and spice

The food safety issues in starch and spice Dr. Tai Sheng Yeh 08/12/2014

(1) (3) (2) ADI or Rf. D Average Daily Dose (ADD) (4)

Food safety issues in starch • Maleic acid modified starch • Aluminum in starch

Items 1 2 3 4 5 6 7 8 9 10 11 12 Product Acid-Modified Starch Gelatinized Starch（Alkaline Treated Starch） Hydroxypropyl Distarch Phosphate Oxidized Hydroxypropyl Starch Bleached Starch Oxidized Starch Acetate Acetylated Distarch Adipate Starch Phosphate Starch Sodium Octenyl Succinate Distarch Phosphated Distarch Phosphate 13 14 15 Acetylated Distarch Phosphate 16 Succinyl Distarch Glycerol 17 18 19 20 21 Hydroxypropyl Starch Acetylated Distarch Glycerol Starch Aluminum Octenyl Succinate Starch Sodium Succinate Distarchoxy Propanol Distarch Glycerol Hydroxypropyl Distarch Glycerol Codex 1401 EU 　 US FDA V Japan 　 China V 1402 　 V 　 　 1442 E 1442 V V V 　 1403 1404 1420 1422 1410 　 　 E 1404 E 1420 E 1422 E 1410 V V V 　 V V V 　 1450 E 1450 V V V 1412 1413 E 1412 E 1413 V V V 1414 1440 　 E 1414 E 1440 　 V V V 　 　 　 　 V V V 　 　 　 　 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/site. List. 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/site. List. Content. aspx? sid=3498&id=7844&chk=77 fdb 86 a-5137 -4 dee-a 7944 f 759 fb 9 d 4 e 8&param=pn%3 D 1%26 sid%3 D 3498#. U 9 h. TJXwc. TIU

Maleic acid in coffee Coffee Flavor Chemistry http: //as. wiley. com/Wiley. CDA/Wiley. Title/product. Cd-0471720380. html

Maleic acid in coffee (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? x. Item=206155&ct. Node=413

Aluminum in noodle (RASFF search) https: //webgate. ec. europa. eu/rasff-window/portal/? event=search. Result. List

Alum

Two types of starch

Rice noodle made in China didn’t contain any rice starch http: //www. chinatimes. com/newspapers/20140618000634 -260107

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/t 20131216_1927943. shtml

Average Jellyfish Chinese fried dough stick Fried dough cake Roll twist Vermicelli Steamed bread Fried cake Flour Puffed food Noodle Bread Maximum

Baking powder reaction

Fried and puffed food Jellyfish and seaweed

kids

Aluminium from natural dietary sources Group of food Spices Cocoa and cocoa products Herbs Vegetables Meat, sausage, off� al Fruits Most foodstuffs Mean mg/kg 145 33 Range mg/kg 6. 5 -695 9 -103 19 5. 7 5. 4 1. 5 8 -26 0. 7 -33 2. 5 -10 0. 4 -2. 6 5 Safety evaluation of certain food additives and contaminants. WHO Food Additives Series No. 58 http: //www. inchem. org/documents/jecfa/jecmono/v 58 je 01. pdf

Food safety issues in spice

Pb 3(As. O 4)2 As: Pb= 2: 3 Pb 4(Pb. OH)(As. O 4)3 As: Pb= 3: 5 Pb 5(Pb. OH)2(As. O 4)2 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

Thank you for your attention. Welcome to Taiwan again!