Difference Between Modified Tapioca Starch E1442 and E1422 is a question that many people are interested in. Both E1442 and E1422 are modified tapioca starches commonly used as food additives, but they have distinct characteristics and applications.
Modified starches E1442 and E1422 are commonly used in the food grade as thickening, stabilizing, and gelling agents. They are used in a number of products such as Tomato Ketchup, Chili Sauces, Mayonnaise,… Both Modified Starch E1442 and E1422 provide users with very good results in these applications.
However, it will depend on each user’s requirements from which they will have different choices. Next, I will help you clearly distinguish the difference between Modified Starch E1422 and Modified Starch E1442
Mục lục
E1422 derived from starch and subjected to acetylation and adipation processes, E1422 serves as a stabilizer and thickening agent. Its primary function lies in enhancing the texture of various food products. Whether in sauces, soups, or baked goods, E1422 contributes to improved stability.
In contrast, Modified Starch E1442, also known as Hydroxypropyl Distarch Phosphate, takes the spotlight for its distinctive attributes. Derived from starch and modified through hydroxypropylation and phosphorylation, E1442 stands out as a gelling and texturizing agent. This makes it an invaluable component in applications where enhanced viscosity and stability are paramount.
Key differences between E1442 and E1422
Although both Modified Starch E1422 and Modified Starch E1442 can be used together in some applications such as Sauces, Ketchup, Yogurt, and Mayonnaise,…. But they have some distinct differences as follows:
– E1422 is native starch with a combination of acetic anhydride and adipic acid while E1442 is native starch with a combination of propylene oxide and phosphoric acid.
– E1442 has a higher degree of substitution than E1422. Increased water holding capacity, more effective in preventing water separation from gels and solids than E1422.
– E1442 has a lower gelatinization temperature than E1422, about 53-55 degrees Celsius while E1422 is about 63-65 degrees Celsius.
– E1442 is more heat-resistant, making it suitable for high-temperature processing like canning and retorting compared to E1422.
– Sauce applications made from E1442 will have a better texture and smoother than E1422.
