Phosphated maize starch: authorised novel food in the EU

Conditions of use and maximum levels

Table 1, column "Conditions under which the novel food may be used", as written:

• Baked bakery products: 15 %
• Pasta: 15 %
• Breakfast cereals: 15 %
• Cereal bars: 15 %

Additional specific labelling requirements

The designation of the novel food on the labelling of the foodstuffs containing it shall be ‘Phosphated maize starch’

Specification (Table 2)

Table 2 of the Annex, row with the same name, as written:

Description/Definition:

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.

The novel food ingredient is a white or nearly white powder.

CAS No: 11120-02-8

Chemical formula: (C6H10O5)n [(C6H9O5)2PO2H]x [(C6H9O5)PO3H2]y

n = number of glucose units; x, y = degrees of substitution

The chemical characteristics of phosphated distarch phosphate:

Loss on drying: 10-14 %

pH: 4,5-7,5

Dietary fibre: ≥ 70 %

Starch: 7-14 %

Protein: ≤ 0,8 %

Lipids: ≤ 0,8 %

Residual bound phosphorus: ≤ 0,4 % (as phosphorus) ‘high amylose maize’ as source

Source and version

Implementing Regulation (EU) 2017/2470, Annex, Union list of novel foods, Table 1. Consolidated text of 10 August 2026. The text above is copied from that document without change except that amendment markers are removed. It is not advice and it does not decide whether a particular product is covered.

• Consolidated text on EUR-Lex

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