Pregelatinized E1414 – Acetylated Distarch Phosphate is made by treating starches with phosphorus oxychloride and acetic acid and then gelatinizing them. It is a white powder, soluble in cold water, has high stability (even in mild acidic environments), high viscosity and is resistant to coagulation. Acetylated distarch phosphate is mainly used as a thickener, binder in cold process soups, vegetable and meat sauces and salads. It is also used as a thickener, stabilizer and texturizing agent in mayonnaise, sauces, ketchup and fruit juice concentrates, jams, marmalades, jellies and purees.
|
Item |
Parameters | Unit | Specification | Test method |
|
1 |
Content of Starch | % |
≥ 85,0 |
ISO 10520:1997 |
|
2 |
Moisture | % | ≤ 8,0 |
ISO 1666:1996 |
|
3 |
Foreign Matters | % | ≤ 0,1 | TCVN 4587 – 88 |
| 4 | Fiber | % | ≤ 0,05 |
TCVN 4590 – 88 |
|
5 |
Viscosity | – | ≥ 300 | NDJ-79 |
|
6 |
pH | – | 5,0 ÷8,0 |
25% Starch Solution |
| 7 | Fineness (# 100) | % | ≥ 85,00 |
TCVN 1874 – 86 |
|
8 |
Whiteness | % | ≥ 75,00 | YQ-Z-48B(Standard) |
| 9 | SO2 | ppm | ≤ 10,0 |
AOAC 990.28 |
| 10 | Ash | % |
≤ 0,2 |
AOAC 923.03 |
Pregelatinized E1414 – Acetylated Distarch Phosphate
Pregelatinized starch has undergone a process called pregelatinization, which involves heating the starch in the presence of moisture and then drying it. This process causes the starch granules to swell and undergo structural changes, allowing them to absorb water more readily and form a thickened solution without the need for extensive heating.
Pregelatinized E1414 modified tapioca starch, also known as cold water swelling starch, shares many characteristics with other pregelatinized starches but has some unique properties due to its tapioca starch base. Here are the characteristics of pregelatinized Acetylated Distarch Phosphate modified tapioca starch:
Cold water solubility: Similar to other pregelatinized starches, modified tapioca starch (Cold water swelling E1414) readily dissolves in cold water, making it convenient for use in various food and beverage applications where instant thickening is required.
Rapid thickening: Pregelatinized E1414 tapioca starch thickens quickly when added to water, providing instant viscosity to food formulations. This property is advantageous in applications such as sauces, soups, gravies, and desserts where immediate thickening is desired.
Clean flavor and color: Tapioca starch tends to have a neutral flavor profile and a white color, which helps maintain the natural taste and appearance of food products. Pregelatinized E1414 modified tapioca starch retains these characteristics, making it suitable for use in a wide range of culinary applications without affecting the taste or color of the final product.
Versatility: Modified tapioca starch (Pregelatinized E1414) offers versatility in food formulations due to its cold water solubility and rapid thickening properties. It can be used in various applications, including dairy products, bakery items, confectionery, and ready-to-eat meals, to improve texture, stability, and mouthfeel.
Gluten-free and allergen-friendly: Tapioca starch is naturally gluten-free and hypoallergenic, making it suitable for individuals with gluten sensitivities or allergies. Pregelatinized E1414 modified tapioca starch provides an alternative thickening agent for gluten-free and allergen-friendly food products.
Applications of E1414 Pregelatinized Modified Tapioca Starch in food grade
E1414 cold water swelling starch, also known as pregelatinized starch, finds numerous applications across various industries but the most popular is still the food industry. Some common applications of Pregelatinized E1414 – Acetylated Distarch Phosphate include:
Cold process meat products: Texture plays a crucial role in the sensory experience of meat products, influencing both taste and mouthfeel. E1414 Pregelatinized Modified Tapioca Starch acts as a binder and stabilizer in meat formulations, enhancing moisture retention and imparting a desirable mouthfeel. From processed meats like sausages and meatballs to marinated cuts and emulsified products, this starch ensures uniform texture and juiciness, prolonging shelf life and consumer satisfaction.
Cold process canned Food: E1414 Cold water swelling Modified Tapioca Starch excels in this regard, contributing to the viscosity and suspension of ingredients in canned soups, stews, and fruit fillings. Its ability to withstand prolonged heat exposure without compromising texture makes it a preferred choice for canned food manufacturers.
Instant desserts: Acetylated Distarch Phosphate used as a thickening agent and stabilizer in instant puddings, custards, and dessert mixes. Used in yogurt, ice cream, and dairy-based desserts to improve texture and stability.
Soups and sauces: Pregelatinized E1414 provides quick thickening and improves texture in instant soups, sauces, gravies, and creamy dressings.
Bakery products: Enhances texture, moisture retention, and shelf life in bakery fillings, creams, and frostings.
Confectionery: Acts as a binding agent and improves mouthfeel in candies, gummies, and marshmallows.
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