Modified Starch E1422 · Acetylated Distarch Adipate Thickener & Stabilizer (Heat/Shear/Freeze–Thaw Stable)

Key characteristics

• Ingredient type: modified food starch (cross-linked and acetylated).
• E-number: E1422 (acetylated distarch adipate).
• Core benefits:
  • Heat stability: holds viscosity through cooking, pasteurization and many retort/UHT processes (grade dependent).
  • Shear stability: improved resistance to viscosity breakdown during pumping, homogenization and high-shear mixing.
  • Acid stability: suitable for moderately acidic sauces and fruit preparations (validate per pH and process).
  • Freeze–thaw stability: reduced syneresis and texture separation in frozen/chilled foods (system dependent).
• Texture: typically clean, smooth viscosity; can be designed for short/long texture depending on grade.
• Water binding: supports moisture retention and helps manage water activity in prepared foods.
• Applications: sauces/gravies, soups, ready meals, dairy desserts, fruit preparations, frozen foods.
• Labeling: commonly declared as “modified starch” or “modified food starch” (regional rules apply; some markets require E-number disclosure).

Atlas supports manufacturers in selecting the right E1422 grade for cook-up processes, instant applications, targeted viscosity curves and shelf-life conditions.

Indicative specification points

Specifications vary by producer and grade (source and functional profile). Typical parameters include:

• Moisture: controlled for flowability and stability.
• pH (slurry): indicative range.
• Viscosity profile: defined by grade and method (e.g., RVA/Brabender or application test).
• Gel strength / texture: grade-dependent.
• Whiteness/color: important for light-colored sauces and dairy.
• Odor/taste: neutral, free from off-odors.
• Ash / SO₂ (if applicable): controlled per standard.
• Microbiological criteria: controlled for food use.
• Contaminants/heavy metals: controlled per applicable regulations and standards.

Each batch is delivered with a Certificate of Analysis (COA) and technical data sheet. Additional documents can include GMO status, allergen declarations, origin/source statements (corn/tapioca/potato etc. depending on grade), dietary suitability, Halal/Kosher where applicable and compliance statements.

Sauces, gravies, soups & savory systems

• Gravies and brown sauces: stable viscosity under cooking and reheating; reduced thinning during holding.
• Tomato-based sauces and acidic condiments: improved tolerance to lower pH compared with some native starches (validate per pH and time/temperature).
• Soups and ready-to-serve sauces: consistent body and cling; supports suspension of herbs/spices and particulates.
• Retort/UHT ready meals (selected grades): stability under high temperature processing (grade dependent; validate with supplier guidance).

Ready meals & processed foods

• Frozen ready meals: improved freeze–thaw stability to reduce syneresis on thawing and reheating.
• Chilled meals: helps maintain texture during shelf life and temperature fluctuations.
• Emulsified foods: supports viscosity and water binding alongside emulsifiers and proteins.

Bakery fillings & systems

• Heat-stable fillings: supports viscosity stability in bakery fillings and custards (grade dependent).
• Glazes and fruit layers: helps control water migration and improve cutability.

Dairy & desserts

• Puddings, custards and dessert creams: smooth thickening, good heat stability and controlled set.
• Yogurt-style desserts: helps manage viscosity and reduce whey separation in some systems (validate with proteins and acidity).
• Plant-based desserts: supports body and stability where proteins and fibers interact with hydrocolloids.

Fruit preparations

• Fruit fillings and preparations: improved acid tolerance and reduced syneresis vs. some native starches.
• Yogurt fruit layers: supports stable viscosity and clean spoonability.

Formulation guidance

• Choose the right grade: cook-up vs. instant, viscosity curve, and intended process (UHT/retort/freezing).
• Hydration & cooking: starch performance depends on proper dispersion, temperature profile and shear—avoid lumping.
• Acid timing: in acidic systems, consider adding acid later in the process to protect viscosity (application dependent).
• Freeze–thaw testing: validate syneresis and texture after multiple cycles in your final recipe and packaging.
• Blending: combine with xanthan/guar for yield stress and suspension; combine with emulsifiers for creaminess and stability.

Quality & documentation

• Supplied as food-grade E1422 (acetylated distarch adipate) with agreed specification for moisture, viscosity profile and microbiological limits.
• Each batch delivered with a Certificate of Analysis (COA) and technical data sheet.
• Documentation can include GMO status, allergen declarations, origin/source statements (corn/tapioca/potato etc. depending on grade), dietary suitability (vegan/vegetarian), Halal/Kosher where applicable and compliance statements (grade/market dependent).
• Production sites typically operate under recognized food safety systems such as HACCP and FSSC/ISO 22000 (producer dependent).
• Customers remain responsible for finished-product compliance, labeling (“modified starch”), and permitted uses/levels in destination markets.

Packaging, storage & logistics

• Packaging options: multiwall paper bags with inner liners; big bags available for industrial users (producer dependent).
• Store in a cool, dry area away from moisture and strong odors; reseal opened packs to prevent caking and contamination.
• Use FIFO inventory management; confirm shelf life on COA/label and monitor viscosity performance over time.
• Shipments can be arranged under FOB, CFR, CIF or other agreed Incoterms, with export/customs and quality documentation coordinated from Ankara.

To receive a tailored offer, please share your application (sauces/ready meals/dairy/fruit preparations/frozen foods), pH and process conditions (cook temperature, shear, UHT/retort/freezing), target viscosity and texture, annual volume, packaging preference, and documentation requirements (COA, Halal/Kosher where applicable, non-GMO, source statement) and destination markets/ports. Our team will recommend suitable E1422 grades and thickening system options.