Modified tapioca starch E1442 is a food additive that is used as a thickener, stabilizer, and binder. It is made by treating tapioca starch with a combination of propylene oxide and phosphoric acid. E1442 is gluten-free and has a high water-holding capacity, making it ideal for use in a variety of food applications. It is also resistant to high temperatures and shear forces, making it a versatile ingredient for use in processed foods.
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The specifications of E1442
E1442, also known as hydroxypropyl distarch phosphate, is a modified starch that is used in a variety of food products. It is a white, odorless, and tasteless powder that is made by treating starch with propylene oxide and phosphoric acid. E1442 has a number of specifications that must be met in order to be used in food products. These specifications include:
| 1. Physicochemical | ||||
| Item | Parameters | Unit | Specification | Test method |
| 1 | Starch | % | ≥ 85,0 | ISO 10520:1997 |
| 2 | Moisture | % | ≤ 14,0 | ISO 1666:1996 |
| 3 | Viscosity | BU | ≥ 500 | Brabender 6% (micro) |
| 4 | Fineness (140 mesh sieve) | % | ≥ 99,0 | 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 | MS | – | ≤ 7.00 | * |
| 10 | pH | – | 4.5 – 7.5 | 20% Starch Solution |
| 11 | SO2 | ppm | ≤ 30,0 | AOAC 990.28 |
| 2. Microorganism properties: | ||||
| Item | Parameters | Unit | Specification | Test method |
| 1 | Mesophilic Aerobic Bacteria 35oC, 48h | CFU/g | ≤ 104 | ISO 4833-1:2013 |
| 2 | Coliforms | CFU/g | ≤ 10 | ISO 4832:2016 |
| 3 | S. Aureus | CFU/g | ≤ 10 | US FDA BAM Chapter 12 |
| 4 | Clostridium Perfringens | CFU/g | ≤ 10 | ISO 7937:2004 |
| 5 | B. Cereus | CFU/g | ≤ 50 | AOAC 980.31 |
| 6 | Yeast and Moulds | CFU/g | ≤ 10 | ISO 21527-2:2008 |
| 7 | E.Coli | CFU/g | ≤ 10 | ISO 16649-2:2001 |
| 3. Heavy metal contains: | ||||
| Item | Parameters | Unit | Specification | Test method |
| 1 | Lead (Pb) | ppm | ≤ 1.00 | AOAC 2013.6 |
| 2 | Asen (As) | ppm | ≤ 0.50 | QCVN 8-2:2011/BYT |
| 3 | Photsphat (P) | ppm | ≤ 0.04 | QCVN 8-2:2011/BYT |
Modified Tapioca Starch E1442 for Cheese
Modified tapioca starch INS 1442 is a food additive that is used in a variety of cheese products, including processed cheese, cream cheese, and analogue cheese. INS 1442 has a number of properties that make it ideal for use in cheese products, including:
Modified Tapioca Starch E1442 for Ice Cream
To achieve a balance of texture, flavor, color and stability, ice cream makers often use additives such as INS 1442, which is a modified starch that can improve the quality and shelf life of ice cream. INS 1442 can help prevent ice crystals from forming, which can make ice cream hard and gritty. It can also enhance the creaminess, smoothness and mouthfeel of ice cream, as well as prevent syneresis, which is the separation of water from the ice cream mix.
Modified Tapioca Starch E1442 for Yogurt
Modified Starch E1442 is used as a thickener, stabilizer and emulsifier in yogurt. E1442 can improve the properties of yogurt. E1442 can help prevent syneresis, which is the separation of whey from the yogurt curd. It can also enhance the creaminess, smoothness and mouthfeel of yogurt, as well as increase its shelf life and stability under different temperatures.
Modified Tapioca Starch E1442 for Cake
One of the common additives you might find on the label is modified starch E1442, also known as hydroxypropyl distarch phosphate. This is a modified starch that can improve the quality and shelf life of cake. E1442 helps to prevent cakes from becoming dry or crumbly, and it also helps to keep them moist for longer.
Modified Tapioca Starch E1442 for Mayonnaise
Mayonnaise is a cold sauce made from oil, egg yolk, vinegar or lemon juice, and seasonings. It is widely used as a dressing, dip, spread or ingredient in various dishes. However, mayonnaise can also be prone to spoilage, separation, syneresis and microbial growth. To prevent these problems, some manufacturers use additives such as modified starch INS 1442, which is also known as hydroxypropyl distarch phosphate or E1442. Modified starch INS 1442 is used as a thickener, stabilizer and emulsifier in mayonnaise. It can help improve the texture, viscosity, stability and shelf life of mayonnaise. It can also enhance the flavor, appearance and mouthfeel of mayonnaise.
Modified Tapioca Starch E1442 for Ketchup
Modified starch E1442 is used as a thickener, stabilizer and emulsifier in sauces. It can help prevent the sauces from separating, curdling, weeping or thinning out. It can also improve the texture, viscosity, mouthfeel and shelf life of sauces.
Where Should You Buy Modified Starch E1442 (CHEEFLO 22)?
EXPORTVN is the best supplier of Tapioca Starch in Vietnam. We offer high-quality products at competitive prices. We also have a team of experienced professionals who can help you choose the right tapioca starch for your needs.
Here are some of the reasons why customers should choose EXPORTVN:
Where Should You Buy Modified Starch E1442 (CHEEFLO 22)?
