DESCRIBE
Starch sodium octenyl succinate E1450 Pregelatinized is emulsifying modified starches derived from cassava starch to provide a cold water soluble emulsifier and stabilizer to sauces, dressings, and mayonnaise.
Modified Starch E1450 Pregelatinized
STARCH INFORMATION & SPECIFICATION MODIFIED TAPIOCA STARCH INS1450 PREGELATINIZED
Packing specifications for Pregelatinized Octenyl Succinate Starch E1450:
- Origin: Tapioca Starch
- Certificates: FSSC 22000, ISO 22000 2018, HACCP, FDA, HALAL and KOSHER
- Place of Production: Vietnam (Tay Ninh, Binh Phuoc, Central Highlands, Kon Tum)
- The symbol on the product: Modified Tapioca Starch or INS 1450 Pregelatinized
- CAS Number: 52906-93-1
- Food use: Stabilizer, Thickener, Emusifer
- International name: Pregelatinized Octenyl Succinate Starch E1450
- Packing: 25kg per bag
- Type of bag: PP/PE or paper bag
- Storage: Keep in a clean and dry place, away from water, humidity, and high temperature.
- Price: Contact (Minimum order 1 Container 20ft 15 tons)
| Item |
Parameters |
Unit |
Specification |
|
| 1 |
Appearance |
– |
White powder |
|
| 2 |
Moisture |
% |
≤ 10.00 |
|
| 3 |
Starch |
% |
≥ 85.00 |
|
| 4 |
pH (10% solution) |
– |
5.00 – 7.00 |
|
| 5 |
SO2 |
ppm |
≤ 10.00 |
|
| 6 |
Whiteness |
% |
≥ 80.00 |
|
| 7 |
Foreign matter |
– |
Negative |
|
| 8 |
Smell taste |
– |
Having characteristics and taste of the starch |
|
| 9 |
Viscosity (5%) (By Brabender) |
BU |
30 30o oC C- -0 0 Min Min: min 350 : min 350 BU BU |
|
CHARACTERISTICS OF PREGELATINIZED OCTENYL SUCCINATE STARCH E1450
Modified Starch Factory
Pre-gelatinized octenyl succinate starch (E1450), also known as OSA starch, is a type of modified starch made from regular starch (often corn or cassava starch) that has been chemically treated to give it specific functional properties. Here are some of the characteristics of pregelatinized octenyl succinate starch E1450:
- Excellent emulsification properties: Pregelatinized OSA starch effectively reduces surface tension, helping oil and water phases combine to form a stable emulsion. This makes it useful in products like salad dressings, mayonnaise, and bakery creams.
- High stability: Instant starch E1450 has good stability in high temperatures, acidic or alkaline environments, improving product resistance to spoilage and giving it a longer shelf life. This makes it a good choice for use in canned goods, frozen foods, and instant products.
- Improved texture: Gelatinized starch E1450 can increase the softness and moisturizing properties of food, enhancing product taste and mouthfeel. It can also be used as a fat replacer in some applications.
- Easy to disperse: It has good dispersibility in water, improving the uniformity of mixtures and reducing the formation of lumps. This makes it easier to incorporate into food products.
- Pre-gelatinized: This means that the starch has already been cooked, which makes it easier to disperse in cold water and reduces the thickening power compared to regular OSA starch.
Overall, pregelatinized octenyl succinate starch is a versatile food additive that can be used to improve the stability, texture, and mouthfeel of a wide variety of food products.
APPLICATIONS OF MODIFIED STARCH E1450 PREGELATINIZED
Pregelatinized Octenyl Succinate Starch E1450 is gluten-free, and it is used as a stabilizer, thickener, binder, and emulsifier in food:
- Mayonnaise and Dressings: Acts as an excellent emulsifier, stabilizing oil and water mixtures to prevent separation. This makes it valuable for salad dressings, mayonnaise, sauces, and dips, ensuring a smooth and creamy texture.
- Instant Products: Thickens quickly in cold water, perfect for instant puddings, desserts, soups, and sauces, creating a smooth consistency without cooking.
- Bakery & Confectionery: Improves texture and mouthfeel by enhancing softness and moisture retention in cakes, pastries, and fillings. Can also act as a fat replacer in some bakery applications.
- Canned & Frozen Foods: Offers high stability in various temperatures and pH levels, making it suitable for canned and frozen foods. Maintains product texture and consistency throughout processing and storage, extending shelf life.
