
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 %.
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.
Done at Brussels, 5 August 2011.
For the Commission
John DALLI
Member of the Commission
ANNEX

DescriptionThe 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 No11120-02-8Chemical formula(C6H10O5)n [(C6H9O5)2PO2H]x [(C6H9O5)PO3H2]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
