What ingredients are in E1422?

Acetylated distarch adipate (E1422) It’s used in foods as a bulking agent, stabiliser and thickener. It’s characterised by excellent freeze/thaw stability and resistance to low-temperature storage conditions. This product is often used in fruit fillings, frozen meat pies and gravies.

What are modified food starches?

Modified food starch is used as a food additive, typically to thicken or stabilize a food product, or as an anti-caking agent. Modified food starches can be made from a variety of foods, including corn, waxy maize, tapioca, potato, or wheat.

What is E1442 made of?

E1442 food additive is a modified starch crosslinked with sodium trimetaphosphate or phosphorus oxychloride and etherified with propylene oxide. E1442 is gluten free and can be used as a stabilizer, thickener, binder, emulsifier during food and cosmetic processing.

What are the uses of modified starch E1412?

Modified starch E1412 (Distarch phosphate): Properties and applications: Used as paste and stability increasing agents in food products, fillers for printer, paper industry, producing instant noodles, sausages, fish-ball, meat-ball, etc. 3. Modified starch E1414 (acetylated distarch phosphate):

What kind of Acetylated starch is adipate e1422?

Acetylated distarch adipate E1422 is a modified starch that is treated with acetic anhydride and adipic acid anhydride to resist high temperatures. It widely used in the food products.

What are the different numbers for modified starch?

Other treatments producing modified starch (with different INS and E-numbers) are: acetylated oxidized starch (INS 1451, E1451). Modified starch may also be a cold-water-soluble, pregelatinized or instant starch which thickens and gels without heat, or a cook-up starch which must be cooked like regular starch.

How is modified starch used as a thickening agent?

Modified starch is used as a thickening agent. Modified starch, also called starch derivatives, are prepared by physically, enzymatically, or chemically treating native starch to change its properties.