Acetylated Starch (E1420) plays a significant role in the food industry, finding applications in a wide range of products, including instant noodles, frozen fruit pies, confectionery fillings, baked goods, sauces, soups, powdered concentrates, flavored yogurts, and more.
What is Starch Acetate (E1420)?
Starch acetate is a modified starch obtained through esterification with acetic anhydride or vinyl acetate, following good manufacturing practices. This process substitutes hydroxyl groups with acetyl esters and may involve additional treatments adhering to good manufacturing practices.
Acetylated Starch (E1420) primarily serves as a thickener, enhancing the viscosity and consistency of food products, as well as a stabilizer, maintaining product stability, especially in the presence of varying conditions.
Properties in Food Production
The production process imparts various properties to E1420, including its non-ionic nature, which reduces susceptibility to electrolyte effects. It prevents starch degradation, lowers gelatinization temperature, enhances water absorption and stickiness, and ensures stability during cooking. It also prevents water seepage, improves paste clarity, and contributes to a smooth product surface.
Moreover, E1420 offers good film-forming properties, elasticity, and reduced oil absorption, making it a versatile thickener and stabilizer in the food industry.
Acetylated Starch (E1420) finds application in a wide array of food products, from instant noodles and confectionery fillings to sauces, soups, and dairy products. It is used in baked goods, provides protective coatings for dried vegetables, and is essential in the production of powdered concentrates, flavored yogurts, and thermized cottage cheese. Additionally, it maintains the quality of rice noodle products and frozen foods.