Pregelatinized E1422 Modified Tapioca Starch stands out as a multi-functional ingredient that brings various benefits to the food industry, helping to enhance texture, stability and flexibility is endless.
| Item | Parameters | Unit | Specification | Test method |
| 1 | Starch | % | ≥ 85,0 | ISO 10520:1997 |
| 2 | Moisture | % | ≤ 8,0 | ISO 1666:1996 |
| 3 | Viscosity | – | ≥ 300 | NDJ 79 |
| 4 | Fineness (100 mesh sieve) | % | ≥ 85,0 | TCVN 1874-86 |
| 5 | Impurity | % | ≤ 0,1 | TCVN 4587-88 |
| 6 | Whiteness | % | ≥ 90,0 | YQ-Z-48B |
| 7 | Ash | % | ≤ 0,50 | AOAC 923.03 |
| 8 | Fiber | % | ≤ 0,05 | TCVN 4590-88 |
| 9 | Degree of Substitution (DS) | % | 0.01 – 0.06 | PL204009 |
| 10 | pH | – | 5.0 – 7.0 | AOAC 943.02 |
| 11 | SO2 | ppm | ≤ 10,0 | AOAC 990.28 |
Pregelatinized E1422 Modified Tapioca Starch
E1422, also referred to as acetylated distarch adipate, is derived from tapioca starch through a modification process. This process involves treating tapioca starch with acetic anhydride and adipic acid, resulting in a modified starch with enhanced properties. One of the key attributes of E1422 is its ability to swell in cold water, making it suitable for a wide range of applications where cold processing is preferred.
This cold water swelling property sets E1422 apart from other starches, as it allows for easier incorporation into formulations without the need for heat. Moreover, E1422 exhibits excellent stability under various processing conditions, making it a reliable choice for food manufacturers seeking consistent quality in their products.
Rapid Thickening: Upon contact with water, pregelatinized E1422 quickly swells and forms a viscous gel, imparting desirable thickness and texture to food products.
Heat Stability: Unlike some native starches, pregelatinized E1422 maintains its thickening properties even under high temperature processing, making it suitable for a wide range of cooking and baking applications.
Freeze-Thaw Stability: Products containing pregelatinized E1422 exhibit excellent stability when subjected to freeze-thaw cycles, making it ideal for frozen food applications.
Applications of Pregelatinized E1422 Starch
Cold Process Mayonnaise: E1422 finds extensive use in the production of cold process mayonnaise, where it acts as a stabilizer and thickening agent. Its cold water swelling property allows for easy dispersion and uniform texture development without the need for heat, resulting in creamy and stable mayonnaise formulations.
Cold Process Sauce: Many cold process sauces, such as salad dressings and dipping sauces, benefit from the addition of pregelatinized E1422. Its ability to thicken and stabilize without heat ensures the preservation of flavor and texture integrity in these cold-processed sauces.
Ketchup: Pregelatinized E1422 is commonly employed in ketchup formulations to enhance texture and prevent phase separation. Its cold water swelling characteristic facilitates smooth dispersion and uniform thickening, resulting in ketchup with optimal consistency and stability.
Dairy Products: In dairy applications such as yogurt, pudding, and ice cream, pregelatinized E1422 contributes to texture modification and stabilization. Its cold water swelling property allows for easy incorporation into dairy formulations, ensuring consistent viscosity and mouthfeel in the final products.
Other Applications: Beyond the mentioned applications, pregelatinized E1422 finds use in a variety of food products, including soups, gravies, bakery fillings, and confectionery items. Its versatility, coupled with its functional benefits, makes it a valuable ingredient in the food industry.
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