E1442 Modified Starch is a type of modified starch under the EU food additive numbering system, with its chemical name being Hydroxypropyl Distarch Phosphate. Produced via dual modification of natural starch through hydroxypropylation and cross-linking, it combines the stability of etherified starch and the shear resistance of cross-linked starch, making it a widely used functional additive in the food industry.
1. Chemical Structure
The hydroxyl groups (-OH) on the starch molecular chain are substituted by hydroxypropyl groups (-O-CH₂CH(OH)CH₃), and meanwhile, intermolecular cross-linking is achieved through phosphate ester bonds (-O-PO₃²⁻) to form a three-dimensional network structure. This structure endows it with unique properties:
High Transparency: The paste is clear, superior to native starch, suitable for foods requiring a clear appearance (e.g., jam, salad dressing).
Strong Stability: Maintains viscosity without stratification or gelatinization under high temperature (≤120°C), acidic conditions (pH 2-8), and high shear stress.
Freeze-Thaw Resistance: Preserves the texture and stability of foods after multiple freeze-thaw cycles, commonly used in frozen dough and quick-frozen foods.
2. Physical Form
White powder or granules, odorless and tasteless, insoluble in organicsolvents, and easily dispersible in cold or hot water to form a uniform paste.
1. Food Industry
a. Thickening and Gelation
Liquid Sauces: Such as salad dressing, mayonnaise, and yogurt; improves texture and mouthfeel by increasing viscosity and prevents oil-water separation.
Canned Foods: Serves as a filler in canned sardines and carrots to provide a stable gel structure.
Baked Goods: Added to cakes and bread to increase batter viscosity, delay starch retrogradation, and extend shelf life.
b. Emulsification and Stabilization
Dairy Products: Acts as an emulsifier in flavored yogurt and ice cream to prevent whey separation and ice crystal growth.
Beverages: Used in fruit-flavored drinks and plant-based protein drinks to stabilize suspended particles and enhance uniformity.
c. Water Retention and Anti-Retrogradation
Pasta Products: Added to noodles and quick-frozen dumplings to reduce moisture loss and maintain elasticity and texture.
Baked Goods: Inhibits moisture migration in bread and biscuits, extending their shelf life.
2. Other Fields
Pharmaceutical Industry: Serves as a drug carrier or tablet binder, leveraging its stability and sustained-release properties.
Cosmetics Industry: Used in lotions and creams to regulate product consistency and skin feel.
International Assessment
JECFA (Joint FAO/WHO Expert Committee on Food Additives): Recognizes it as highly safe with no established Acceptable Daily Intake (ADI) limit.
US FDA: Classifies it as a GRAS (Generally Recognized As Safe) substance, allowing appropriate use as needed for production.
Domestic Regulations
China's GB 2760 Standard: Approves its use as a thickener and stabilizer, specifying maximum usage levels in different foods (e.g., ≤5.0 g/kg in frozen drinks, ≤0.5 g/kg in solid drinks).
EU Regulation (EC No 1333/2008): Numbered E1442, permitting use in various foods in accordance with the principles of GMP (Good Manufacturing Practice).
Production Standards
Must comply with quality management systems such as ISO 9001 and HACCP. The raw material starch is usually derived from non-GMO crops like corn and cassava, and some enterprises have obtained HALAL and KOSHER certifications.
1. Modification Steps
Cross-linking Reaction: Starch reacts with sodium trimetaphosphate or phosphoryl chloride to form cross-linked phosphate ester bonds.
Hydroxypropylation: Reacts with propylene oxide under alkaline conditions to introduce hydroxypropyl groups.
Refining Treatment: Removes impurities through processes such as filtration, washing, and drying to ensure product purity.
2. Quality Indicators
Degree of Substitution (DS): The hydroxypropyl substitution degree is usually between 0.01 and 0.2, affecting the product's hydrophilicity and stability.
Cross-linking Degree: Adjusted by controlling the amount of cross-linking agent, determining the product's shear resistance and acid resistance.
Heavy Metals and Microorganisms: Must meet food-grade standards, e.g., lead ≤ 1.0 mg/kg, total bacterial count ≤ 1000 CFU/g.
| Type | ModificationMethod | CoreAdvantages | TypicalApplication Scenarios |
|---|---|---|---|
| E1442 | Hydroxypropylation + Cross-linking | High temperature resistance, acid resistance, freeze-thaw resistance | Canned foods, quick-frozen foods, sauces |
| E1422 | Acetylation + Cross-linking | High transparency, low viscosity | Jelly, jam, candies |
| E1400 | Acid Hydrolysis | Low molecular weight, easy gelation | Pudding, dairy products |
Dispersibility: Fully dissolve before use to avoid agglomeration. Pregelatinization (e.g., E1442 pregelatinized starch) can be adopted to improve cold water solubility.
Compatibility: When compounded with other colloids (e.g., pectin, xanthan gum), optimize the ratio to achieve synergistic effects.
Storage Conditions: Store in a sealed container in a cool and dry place, avoiding high temperature and moisture to prevent agglomeration or deterioration.
E1442 modified starch, with its unique chemical structure and versatile properties, has become an indispensable additive in the food industry. Its safety has been recognized by international authoritative institutions, and it is widely used in fields such as sauces, dairy products, and baked goods, which can not only improve product quality but also meet the stringent requirements of industrial production. With the development of food processing technology, the application potential of E1442 in functional foods and special dietary products will be further unleashed.