CASHEW NUT SHELL OIL
Modified tapioca starch E1422, also known as acetylated distarch adipate, is a chemically modified starch derived from cassava. It offers enhanced stability, thickening ability, and resistance to high temperatures and shear, making it ideal for food processing — especially in viscous products like ketchup.
Why Use E1422 in Ketchup Manufacturing?
✅ 1. Improved Thickness & Consistency
E1422 provides smooth and stable texture, preventing water separation and ensuring the ketchup stays thick over shelf life.
✅ 2. Better Heat & Shear Stability
During processing (e.g., cooking, mixing), it remains intact, ensuring uniform viscosity and batch-to-batch consistency.
✅ 3. Enhanced Shelf Life
By improving emulsion stability, E1422 helps extend product freshness and prevents phase separation over time.
✅ 4. Clean Taste & Neutral Flavor
Unlike some other starches, tapioca starch leaves no off-taste or cloudiness — perfect for clean-label food formulations.
How E1422 Supports Efficient Ketchup Production
In real-world ketchup manufacturing, modified tapioca starch E1422 does more than just thicken — it helps improve product quality, consistency, and overall production efficiency.
🔹 Stable texture over time: E1422 keeps the ketchup thick and uniform without phase separation, even during long storage or export under varying temperatures.
🔹 Lower defect rate in processing: Thanks to its excellent heat and acid resistance, E1422 prevents breakdown during cooking, mixing, or pasteurization, reducing batch inconsistencies.
🔹 Cost-effective performance: Only a small amount is needed to achieve desired viscosity, which helps optimize ingredient cost while maintaining product quality.
🔹 Export-ready formulation: Ketchup made with E1422 meets international quality standards, making it suitable for export to high-demand markets such as the EU, US, and the Middle East.
Conclusion
Modified tapioca starch E1422 is a powerful ingredient that significantly enhances the quality and stability of ketchup. Its ability to provide a consistent texture, improve mouthfeel, and prevent syneresis makes it a valuable addition to any ketchup formulation. By understanding its benefits and proper usage, manufacturers can produce high-quality ketchup that meets consumer expectations.
By focusing on these key areas, this blog post aims to provide a comprehensive understanding of the role of modified tapioca starch E1422 in ketchup applications, helping manufacturers improve their product quality and meet market demands.
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