E1420 modified starch, known as acetylated starch, is a starch derivative obtained through chemical modification. It is widely used in food, industrial, and other fields due to its excellent stability and processing adaptability. Here is a detailed analysis from multiple dimensions.
Definition: A modified starch derived from natural starches (such as corn, potato, and tapioca starch) through esterification with acetic anhydride or vinyl acetate. It belongs to ester starch derivatives.
Appearance: White to slightly yellow powder, odorless, tasteless, with good fluidity.
Solubility: Soluble in cold water (some types require heating), forming a starch paste with high transparency and good fluidity.
Compared with natural starch, the modification of E1420 endows it with multiple advantages, as follows:
| Property | Specific Performance | Advantageous Scenarios |
|---|---|---|
| Reduced gelatinization temperature | More easily gelatinized than native starch, saving processing energy consumption | Low-temperature food processing (e.g., instant soups) |
| Improved transparency | The starch paste is clear and not easy to be turbid | Products with high appearance requirements (e.g., jelly, sauces) |
| Enhanced anti-aging property | Not easy to harden or release water during storage, extending product shelf life | Baked goods such as bread and pastries |
| Improved freeze-thaw stability | Maintains a uniform texture after repeated freezing and thawing, without caking or stratification | Frozen foods (e.g., quick-frozen dumpling wrappers) |
| Improved acid resistance | Maintains viscosity stability in weakly acidic environments and is not easy to hydrolyze | Acidic beverages, salad dressings |
The preparation of E1420 is an esterification reaction, with the core steps as follows:
1. Raw material pretreatment: Natural starch is cleaned, dried, and then crushed into fine powder;
2. Esterification reaction: Under alkaline conditions (pH adjusted with sodium hydroxide, for example), starch reacts with acetic anhydride (or vinyl acetate) to introduce acetyl groups (-COCH₃);
3. Post-treatment: Neutralization, washing, dehydration, and drying to obtain the finished acetylated starch.
Note: The degree of substitution (DS) of acetyl groups in the reaction is usually controlled between 0.01 and 0.2 to meet food-grade standards.
1. Food industry (the most important field):
• Used as a thickener in jelly, jam, and ice cream to improve texture and taste;
• Used as a stabilizer in plant protein drinks and lactic acid bacteria drinks to prevent stratification;
• Used as an improver in instant noodles and quick-frozen pastries to improve chewiness and rehydration.
2. Non-food fields:
• Paper industry: Used as a surface sizing agent to improve paper smoothness and printing performance;
• Textile industry: Used for yarn sizing to enhance fiber toughness;
• Pharmaceutical industry: Used as a tablet disintegrant or ointment base to regulate drug release rate.
1. International recognition: Recognized as a safe substance by the Joint FAO/WHO Expert Committee on Food Additives (JECFA), with an acceptable daily intake (ADI) "not specified".
2. Chinese standards: According to GB 2760-2014 "National Food Safety Standard for the Use of Food Additives", acetylated starch can be used in appropriate amounts according to production needs in various foods, but must meet the following requirements: Acetyl content ≤ 2.5% (based on dry weight); Residual acetic acid ≤ 0.1%.
Taking the common E1414 (acetylated distarch phosphate) as an example, the differences between the two are as follows:
| Item | E1420 (Acetylated Starch) | E1414 (Acetylated Distarch Phosphate) |
|---|---|---|
| Modification method | Single esterification reaction | Cross-linking (phosphate ester) first, then esterification |
| Viscosity stability | Moderate (weak shear resistance) | Strong (cross-linking enhances structural stability) |
| Main uses | Thickening, improving taste | High-stability scenarios (e.g., canned foods, frozen foods) |
E1420 acetylated starch balances the processing performance and functional characteristics of starch through chemical modification. It retains the biodegradability of natural starch while solving the problems of easy aging and poor stability. In the food industry, it is an "invisible assistant" for improving product quality; in the industrial field, it also provides efficient solutions for multiple industries. As long as the usage standards are followed, its safety is completely controllable, making it a modified starch with both practicality and safety.