International Numbering System (INS) for Food Additives: 1403
Food additives Europe numbers: E1403
Functional Category: Stabilizing agent
Bleached starch isn't directly a medical substance itself. It's a food additive derived from regular starch that has undergone a processing step to lighten its color [1]. Here's a breakdown of bleached starch:
- Function in Food: Bleached starch is primarily used in the food industry as a thickener, stabilizer, and bulking agent in various food products like bakery items, confectionery, sauces, and processed foods [1, 2].
- Bleaching Process: The bleaching process typically involves using chlorine or hydrogen peroxide to remove colored impurities from the starch, resulting in a whiter appearance [2].
Not a Medical Use:
There's no medicinal purpose or benefit associated with consuming bleached starch.
Considerations for Bleached Starch:
- Some people might choose to avoid bleached starches due to concerns about the bleaching process and potential residues. However, regulatory bodies like the US Food and Drug Administration (FDA) consider bleached starch safe for consumption when used within permitted levels [3].
- If you have concerns about bleached starch intake, a healthcare professional can guide you on alternative thickeners or starches used in food products.
Alternatives to Bleached Starch:
There are various unbleached starches available, such as:
- Cornstarch
- Potato starch
- Arrowroot powder
- Tapioca starch