Modified Food Starches (Summer 1997)
G. A. Purvis
Modified Food Starch (MFS) is defined as a food additive and that is
probably the most unfortunate characteristic attributable to MFS. If it
were considered a food rather than a food additive, it would never have
undergone the scrutiny that it has. Modified Food Starch has been used
as a valuable ingredient in a large array of foods including baby foods
for several decades, and has repeatedly been confirmed as a suitable food
for infants. It is one of the most thoroughly studied food additives, and
it's safety is above reproach.
An evaluation of MFS can be divided into four categories; Safety and
Suitability, Practical Application, Nutritional Considerations and Recent
Misinformation. There are pertinent observations in all categories; therefore
it is valuable to consider MFS again taking into account recent developments.
Safety and Suitability
The safety and suitability of MFS for use in foods for infants and young
children have been thoroughly evaluated during the past 26 years. In the
course of review, only those modifications appropriate for infant foods
are considered. The National Academy of Sciences evaluated the specific
topic in 1970 and concluded that MFS was safe and suitable for use in baby
foods 1. The American Academy of Pediatrics (under contract to FDA) reaffirmed
the conclusions of the NAS in 1978 2. Codex Alimentarius, under the guidance
and requirements of FAO and WHO conducted extensive evaluations of toxicological
information during sessions between 1969 and 1983 of the Joint Expert Committee
on Food Additives (JECFA) 3. The toxicological evaluations have been carefully
scrutinized by several reviews, and there has been no basis for concern
to suggest further evaluation.
MFS is essentially hypoallergenic, since it represents a relatively
pure separation of starch from other food components. Whereas other stabilizers
may contain undesirable components from the standpoint of allergenicity.
Alternate "non-nutritive" (guar gum, carrageenan or pectin fruit solids)
stabilizers are less desirable because they do not contribute to the energy
value of the food. Therefore safety and suitability should not be an issue.
Practical Aspects
Stabilizing systems are important for foods. Foods for infants and young
children are, by necessity, pureed or prepared in relatively small particles
for appropriate feeding. For many foods, a stabilizing system is needed
to keep the food components from separation - either rising to the top
or settling out. Even distribution is vital to ensure nutritional quality
and uniform distribution, and to provide acceptable appearance. MFS is
readily digestible; as compared to unmodified counterparts which are either
not as well hydrated or in a configuration that is unavailable for enzymatic
action. The digestibility of MFS is actually more favorable than unmodified
counterpart starches.
The use of MFS in foods is self limiting, restricting itself to 4-6%
of the total food formulation. Greater concentration would not allow for
proper hydration. Also, MFS is an expensive ingredient, thus excessive
use would not be cost effective, nor technically appropriate.
Nutritional Considerations
The physiology of carbohydrate digestion has received considerable attention
during recent years with recognition of the importance of carbohydrates,
particularly complex carbohydrates, in nutrition. Calories from carbohydrates
are important in normal nutrition since they contribute about half of the
energy in most diets. Complex carbohydrates comprise an important component
of the diet, and a readily digestible form such as MFS contributes significantly.
Starches generally used to make modified food starch for use in infant
foods are from Amioca (waxy maize) tapioca (manioc). Modification of the
starches improves their digestibility. MFS has been shown to be highly
digestible with in vitro studies utilizing infant digestive enzymes and
confirmed by in vivo evaluations in a limited number of infants 4.
Recent Misinformation
The adverse information concerning MFS that was recently published acknowledged
that MFS as an ingredient is safe, but raise questions concerning the nutritional
contribution of MFS and the nutritional quality of the food 5. In fact,
MFS imparts desirable texture and nutrient distribution of the food. It
is a reliable source of carbohydrate calories. Carbohydrate intake, as
a part of a diversified diet, makes an important contribution to the infant's
diet.
Conclusions
It can be concluded that MFS is a safe, nutritious and appropriate component
of food for infants. The nutritional benefits to be accrued include distribution
of nutrients in food, the caloric value and the digestibility compared
to alternate ingredients.
The amount of MFS used in foods is small, and self limiting. Estimates
indicate that less than 2% of total calories consumed by infants are derived
from MFS in North America 2. Palatability of foods consumed by infants is
an important consideration, and MFS provides a smooth uniform product with
desirable flavor, texture and appearance.
References
1. NAS/NRC. Committee for Safety and Suitability of Modified Starches
for use in Baby Foods. in Modified Starches in Baby Foods. L.J. Filer (ed.)
Nutr Revs 1971,29:55 .
2. American Academy of Pediatrics, Committee on Nutrition. Review of
Safety and Suitability of Modified Food Starches in Infant Foods.1978.
3. FAO/WHO. Summary of Evaluations Performed by the Joint FAO/WHO Expert
Committee on Food Additives (JECFA).1956-1993. 1994.
4. Lee, PC, Brooks, SP, Kim, DK, Lebenthal, E., Digestibility of Native
and Modified Starches. J Nutr. 115:93,1985.
5. Center for Science in the Public Interest. News Release. Pervasive
Misleading Advertising. 1996.
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