Oxidized Starch (E1404) stands as a pivotal ingredient in the food industry, contributing its versatile properties to an extensive array of products. From enhancing sauces and dressings to providing structure in bakery items, its influence is widespread.
Understanding Oxidized Starch (E1404)
Derived through a meticulous process adhering to good manufacturing practices (GMP), Oxidized Starch undergoes treatment with sodium hypochlorite, introducing intentional oxidation and carboxyl groups into its structure. This modified starch may further undergo treatments such as acid, alkali, enzyme, or bleaching, aligning with established manufacturing practices.
Functional Roles
Oxidized Starch plays key functional roles in various food applications:
- Stabilizer: Ensures stability and uniformity, particularly against temperature fluctuations.
- Thickener: Commonly used to increase viscosity and thickness, influencing texture and consistency.
- Binding Agent: Improves structural integrity by aiding ingredient adherence.
- Gelling Agent: Contributes to the gelling properties in select food products, influencing texture.
While not primarily an emulsifier, Oxidized Starch indirectly supports emulsification through its thickening and binding properties.
Key Characteristics and Advantages
The unique characteristics of Oxidized Starch (E1404) include a shorter chain length, stable plasticity, improved whiteness, and reduced microbial counts. Noteworthy attributes involve low gelatinization temperature, high adhesion, and hydrogen bonding, ensuring both internal and external durability.
The starch gel derived from E1404 showcases high clarity and softness, making it an excellent choice for products requiring low hardness gels, like dough kneading and bread making. The compound’s ability to form a smooth, uniform thin film further enhances its applicability.
Common Uses in the Food Industry
Oxidized Starch finds applications across various food products:
- Coating Products: Enhances texture and stability in fried chicken powder, pre-mixed flour, and seasoning.
- Confectionery: Adds texture and stability to marshmallow products, chewing gum, Flan cake, pudding, sponge cake, jellies, and soft gummies.
- Sauces and Dressings: Improves viscosity, texture, and stability in salad and vegetable sauces, canned meat and vegetable sauces, dressings, mayonnaise, and soups.
- Desserts: Enhances consistency and texture in sweet or savory puddings and fruit fillings.
- Dairy Products: Contributes to flavored and thermized yogurts, thermally-processed flavored milk drinks, and low-fat cream, ensuring consistency, texture, and stability.
- Bakery Products: Improves moisture retention, texture, and shelf stability in bread, cakes, pastries, and fillings.
- Processed Meats: Acts as a binder in sausages, hams, and canned meats, improving texture, water retention, and sliceability.
- Beverages: Functions as a stabilizer or thickener in beverages, enhancing mouthfeel and preventing sedimentation.