Native Tapioca Starch
Extracted from the root of the cassava plant. It is a natural, unmodified starch that is commonly used as a thickening and binding agent.
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Pregelatinized Tapioca Starch
Processed through a pre-gelatinization process, which involves heating the starch to break down its granular structure and make it more soluble in cold water.
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Cationic Starch
This modification is achieved by adding positively charged groups, such as quaternary ammonium or amino groups, to the starch molecule.
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Acetylated Starch
E1420 obtained by esterification of food starches with acetic anhydride or vinyl acetate in accordance with good manufacturing practice (GMP).
Oxidized Starch
E1404 is obtained by treatment of food starch in accordance with good manufacturing practices (GMP) with sodium hypochlorite.
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Distarch Phosphate
Distarch phosphate (INS 1412) is obtained by cross-linking starch using sodium trimetaphosphate or phosphorus oxychloride.
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Phosphated Distarch Phosphate
E1413 obtained by esterification/cross-linking of food starch with sodium trimetaphosphate or phosphorus oxychloride combined with esterification with ortho-phosphoric acid.
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Acetylated Distarch Phosphate
E1414 obtained by esterification/cross-linking of food starch with sodium trimetaphosphate or phosphorus oxychloride combined with esterification with acetic anhydride
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Acetylated Distarch Adipate
E1422 obtained by esterification of food starch with acetic anhydride and esterification/cross-linking with adipic anhydride
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Starch Sodium Octenyl Succinate
E1450 obtained by esterification of food starch with octenyl-succinic anhydride, and neutralization with sodium hydroxide
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Acetylated Oxidized Starch
E1451 obtained by treatment of food starch with sodium hypochlorite followed by esterification with acetic anhydride.
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