A modified starch used as an emulsifier and encapsulating agent — it coats flavour compounds or nutrients like vitamins to protect them and improve stability in powdered foods. Derived from natural starch but chemically modified with aluminium octenyl succinate groups. Authorised in a very narrow range of food uses, specifically for encapsulated vitamin preparations. The aluminium content is a point of regulatory attention, though exposure from this additive is considered low.
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