Article 1
Phosphated distarch phosphate as specified in the Annex may be placed on the market in the Union as a novel food ingredient for the uses in baked bakery products, pasta, breakfast cereals and cereal bars with a maximum content of 15 %.
2011/494/EU: Commission Implementing Decision of 5 August 2011 authorising the placing on the market of phosphated maize starch as a novel food ingredient under Regulation (EC) No 258/97 of the European Parliament and of the Council (notified under document C(2011) 5550) Text with EEA relevance
2011/494/EU: Commission Implementing Decision of 5 August 2011 authorising the placing on the market of phosphated maize starch as a novel food ingredient under Regulation (EC) No 258/97 of the European Parliament and of the Council (notified under document C(2011) 5550) Text with EEA relevance
Data as of 2026-07-04 · Compiled from an official source version. Later amendments or repeals may not be reflected; the official text prevails. · Read the official text ↗
Article 2
The designation of phosphated distarch phosphate authorised by this Decision on the labelling of the foodstuff containing it shall be ‘phosphated maize starch’.
Article 3
This Decision is addressed to National Starch Food Innovation, Corn Products UK Ltd, Prestbury Court, Greencourts Business Park, 333 Styal Road, Manchester M22 5LW, England.
Supplementary provisions
ANNEXSupplementary provisions
ANNEX SPECIFICATIONS OF PHOSPHATED MAIZE STARCH Description : The novel food ingredient is a white or nearly white powder. Phosphated maize starch (phosphated distarch phosphate) is a chemically modified resistant starch derived from high amylose starch by combining chemical treatments to create phosphate cross-links between carbohydrate residues and esterified hydroxyl groups. CAS No : 11120-02-8 Chemical formula : (C 6 H 10 O 5 )n [(C 6 H 9 O 5 ) 2 PO 2 H]x [(C 6 H 9 O 5 )PO 3 H 2 ]y n = number of glucose units; x, y = degrees of substitution Chemical characteristics of phosphated distarch phosphate Loss on drying 10 to 14 % pH 4,5 to 7,5 Dietary fibre Not less than 70 % Starch 7 to 14 % Protein Not more than 0,8 % Lipids Not more than 0,8 % Residual bound phosphorus Not more than 0,4 % (as phosphorus) ‘high amylose maize’ as source
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Source: EUR-Lex (Publications Office of the EU), © European Union, reuse permitted under Commission Decision 2011/833/EU.
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