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E1442 Modified Hot Swelling Tapioca Starch, Hydroxypropyl Distarch Phosphate – Kingstarch Vietnam

Hydroxypropyl Distarch Phosphate

Categories: TAPIOCA STARCHES AND STARCH DERIVATIVES, E1442 - HYDROXYPROPYL DISTARCH PHOSPHATE Tags: Abimex Group, E1442, Hydroxypropyl distarch phosphate, king starch, Modified starch

Description
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What is E1442 – Hydroxypropyl Distarch Phosphate?

E1442, also known as hydroxypropyl distarch phosphate, is a modified starch that is produced by treating native starch with a combination of propylene oxide and phosphoric acid. This results in the addition of hydroxypropyl groups and phosphate groups to the starch molecule.

E1442 food additive is a modified starch crosslinked with sodium trimetaphosphate or phosphorus oxychloride and etherified with propylene oxide. E1442 is gluten free and can be used as a stabilizer, thickener, binder, emulsifier during food and cosmetic processing.

Specification

Product name: Hydroxypropyl distarch phosphate

E number: E1442

CAS No.: 53124-00-8

H/S code: 3505.10.90

Quality certificates: HACCP, HALAL, ISO 22000, FSSC 22000, etc.

Packaging: 25kg PP/PE or paper bag and 850kg jumbo bag.

Origin: Vietnam.

Characteristics and Applications of E1442:

E1442 properties:
E1442 has the form of a white powder. It has a typical odor of starch. This additive dissolves in hot water. It does not dissolve in fats and ethanol.
As a modified starch, E1442 is stable to heat, acids, alkalis and starch-degrading enzymes. It is also resistant to high temperatures and has very good freeze-thaw properties, which are important for giving the product better color and gloss.
E1442 is able to combine ingredients that are incompatible in structure and properties into a homogeneous mixture.

E1442 Applications:

Stabilizer INS1442 is used as a emulsifier, stabilizer, thickener. A substance used to increase the ductility of a mixture while limiting any other changes. Hydroxypropyl Distarch Phosphate also stabilizes the structure of foods, creating a stronger texture by preventing the breakdown of emulsions in foods.
Currently E1442 is approved for use in the European Union, the United States, Australia, and New Zealand. Hydroxypropyl Distarch Phosphate is used in many products, mostly used in frozen foods such as ice cream, smoothies, frozen pastries, dry mixes such as cupcakes, muffins, cakes, cookies, and self-saucing puddings, flavored cakes and sauces, mayonnaise, snacks.

Conclusion

E1442, or Hydroxypropyl Distarch Phosphate, is a versatile and beneficial ingredient in the food industry. Its ability to improve texture, stability, and shelf life makes it an essential component in many processed foods, contributing to better quality and consumer satisfaction.

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