Select Committee on GRAS Substances (SCOGS) Opinion: Acetylated Distarchoxy Propanol
Acetylated Distarchoxy Propanol
- SCOGS-Report Number: 115*
- Type Of Conclusion: 3
- ID Code: 977120-10-7
- Year: 1979
- 21 CFR Section: There is no CFR citation.
The digestibility of unmodified cereal and tapioca starches used commercially as food ingredients, both raw and after cooking, is almost complete. Potato and arrowroot starches are less completely digested when fed raw but their digestibility is similar to that of the cereal starches after cooking. Pregelatinized starches (dried, cooked starches) generally are highly digestible. Consumption of excessive quantities, pounds per day, of raw starch has resulted in obesity and iron-deficiency anemia in human subjects. Most of the foods to which starch is added by the food industry are cooked in processing or are cooked before serving. Moreover, the total quantity of unmodified and pregelatinized starch added to processed foods is insignificant compared to the natural starch content of the American diet, some of which is eaten in its native form in raw vegetables. No adverse effects have been attributed to these starches as added food ingredients. It is suggested, however, that specifications for food grade unmodified starches be developed
The situation is different regarding the use of enzymatic casein hydrolyzates as nutrients. These hydrolyzates are consumed or administered in much higher doses, frequently as the sole source of dietary protein in products that are used as special dietary foods.
Decades of clinical experience have revealed no reports of untoward effects when casein hydrolyzates are administered orally in combination with other nutrients such as glucose. Adverse effects of the dicarboxylic amino acid components have been reported only in rodents under unusual conditions of administration (e.g., gavage or subcutaneous injection) and are not considered relevant to the use of casein hydrolyzates by humans.< /p>
The Select Committee therefore concludes that: There is no evidence in the available information on enzymatically hydrolyzed casein that demostrates, or suggests reasonable grounds to suspect, a hazard to the public when it is used as a nutrient in special dietary foods at levels that are now current or that might reasonably be expected in the future.