Acetylated distarch adipate (E1422)

Acetylated distarch adipate (E1422)
Food Code: 253861

Modified food starch (E1422) used as a thickener and stabilizer for sauces, soups, fillings, dairy desserts, and frozen foods where better heat, shear, acid, and freeze-thaw stability is needed.

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Acetylated distarch adipate (E1422) modified food starch; crosslinked and acetylated starch thickener/stabilizer is a processing-oriented texture ingredient used when a formulation needs starch body with better heat, shear, and acid tolerance than native starch. In finished foods it is mainly chosen to build viscosity, reduce syneresis, improve moisture retention, and keep sauces, fillings, soups, and dairy-style systems more consistent through cooking, pumping, hot-fill, pasteurization, or chilled/frozen storage. The supplied COA image shows a standard food-grade white to off-white material with moisture 12.5%, fineness 99.8%, whiteness 93.1%, pH (10% aqueous) 6.1, SO2 residue 1.469 mg/kg, vinyl acetate 0.32%, lead <1.0 mg/kg, and arsenic <0.5 mg/kg.


Function Typical use level* Key technical effect Suitable food systems
1 Viscosity building and body About 1-4% in sauces and gravies; about 0.5-3% in soups Builds smooth starch viscosity, improves body, and helps finished products hold texture during cooking and hot holding better than native starch alone. Soups, gravies, seasoning sauces, ready-meal sauces
2 Water binding and syneresis control Often 1-4% in frozen prepared foods and 1-3% in dairy or dessert bases Improves water retention, reduces weeping, and helps the texture stay more stable after chill storage or freeze-thaw cycling. Dairy desserts, frozen sauces, chilled desserts, frozen ready meals
3 Process tolerance Usually 1-5%, then fine-tuned against solids, sugar, acid, and shear Crosslinked starch granules tolerate heat, shear, and moderate acidity better than many native starches, so viscosity loss during pumping or cook processing is reduced. Hot-fill products, cooked fillings, pasteurized foods, retorted systems
4 Filling and bakery texture support Commonly 2-5% in pie or bakery fillings, depending on total starch system Helps maintain cohesive filling viscosity during baking, reduces water migration, and can be paired with gums when extra yield value or suspension is required. Fruit fillings, cream fillings, bakery creams, dessert preparations

*Use level is an ingredient-in-formula range rather than a dietary dose. Final optimization should be set from the actual food matrix, target viscosity, sugar level, pH, thermal profile, and storage conditions. Instant dry systems may require a pregelatinized or instantized grade; standard cook-up grades develop full viscosity only after the proper heating step.


Mechanistic highlights

  1. Crosslinked starch network: Adipate crosslinking helps granules resist breakdown during heating, agitation, and pumping, so viscosity is retained better under process stress.
  2. Acetylated surface chemistry: Acetyl substitution reduces retrogradation tendency and improves freeze-thaw behavior, which helps limit syneresis in chilled or frozen systems.
  3. Water management and texture control: The starch swells and binds water in a controlled way, giving body and texture while helping stabilize dispersed aqueous food systems.


Safety & practical use

  • Usual working range: A practical starting point is around 1-6% of the finished formula, with lower levels in pumpable soups or sauces and higher levels in fillings, desserts, or freeze-thaw-sensitive systems.
  • Process advice: Preblend with sugar or other dry ingredients before adding to water, or disperse under good agitation to reduce lumping. Standard cook-up grades normally need a real heating step to reach full viscosity, and the effective cook window should be confirmed with the supplier grade in use.
  • Process window: E1422 is usually selected for systems exposed to heating, pumping, and moderate acid conditions. Actual tolerance depends on starch source and formulation, so pH, salt, sugar, and high-shear conditions should be checked in pilot scale.
  • Compatibility: Works well in soups, sauces, gravies, pie fillings, bakery creams, dairy desserts, and frozen foods. It can be combined with gums when extra suspension, yield value, or long hot-hold stability is needed.
  • Storage: Keep tightly sealed in a dry room-temperature area and protect from moisture pickup and odor contamination.
  • Regulatory note: Use as a modified food starch ingredient according to the finished product category and local food additive regulations in the target market.

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Test Name Specification
Color White, off-white or light yellow
Appearance Granular, flaky or powdery; no visible impurities
Odor Has product-specific odor, no off-odor
Dry loss, % ≤14.0
Fineness, % ≥98.0
Whiteness (457nm reflectance), % ≥88.0
pH (10% aqueous solution) 5.0-8.0
SO₂ residue, mg/kg ≤30
Acetyl content, % ≤2.5
Lead (as Pb), mg/kg ≤1.0
Arsenic (as As), mg/kg ≤0.5

Acetylated distarch adipate (E1422)

Modified food starch (E1422) used as a thickener and stabilizer for sauces, soups, fillings, dairy desserts, and frozen foods where better heat, shear, acid, and freeze-thaw stability is needed.

Acetylated distarch adipate (E1422) modified food starch; crosslinked and acetylated starch thickener/stabilizer is a processing-oriented texture ingredient used when a formulation needs starch body with better heat, shear, and acid tolerance than native starch. In finished foods it is mainly chosen to build viscosity, reduce syneresis, improve moisture retention, and keep sauces, fillings, soups, and dairy-style systems more consistent through cooking, pumping, hot-fill, pasteurization, or chilled/frozen storage. The supplied COA image shows a standard food-grade white to off-white material with moisture 12.5%, fineness 99.8%, whiteness 93.1%, pH (10% aqueous) 6.1, SO2 residue 1.469 mg/kg, vinyl acetate 0.32%, lead <1.0 mg/kg, and arsenic <0.5 mg/kg.


Function Typical use level* Key technical effect Suitable food systems
1 Viscosity building and body About 1-4% in sauces and gravies; about 0.5-3% in soups Builds smooth starch viscosity, improves body, and helps finished products hold texture during cooking and hot holding better than native starch alone. Soups, gravies, seasoning sauces, ready-meal sauces
2 Water binding and syneresis control Often 1-4% in frozen prepared foods and 1-3% in dairy or dessert bases Improves water retention, reduces weeping, and helps the texture stay more stable after chill storage or freeze-thaw cycling. Dairy desserts, frozen sauces, chilled desserts, frozen ready meals
3 Process tolerance Usually 1-5%, then fine-tuned against solids, sugar, acid, and shear Crosslinked starch granules tolerate heat, shear, and moderate acidity better than many native starches, so viscosity loss during pumping or cook processing is reduced. Hot-fill products, cooked fillings, pasteurized foods, retorted systems
4 Filling and bakery texture support Commonly 2-5% in pie or bakery fillings, depending on total starch system Helps maintain cohesive filling viscosity during baking, reduces water migration, and can be paired with gums when extra yield value or suspension is required. Fruit fillings, cream fillings, bakery creams, dessert preparations

*Use level is an ingredient-in-formula range rather than a dietary dose. Final optimization should be set from the actual food matrix, target viscosity, sugar level, pH, thermal profile, and storage conditions. Instant dry systems may require a pregelatinized or instantized grade; standard cook-up grades develop full viscosity only after the proper heating step.


Mechanistic highlights

  1. Crosslinked starch network: Adipate crosslinking helps granules resist breakdown during heating, agitation, and pumping, so viscosity is retained better under process stress.
  2. Acetylated surface chemistry: Acetyl substitution reduces retrogradation tendency and improves freeze-thaw behavior, which helps limit syneresis in chilled or frozen systems.
  3. Water management and texture control: The starch swells and binds water in a controlled way, giving body and texture while helping stabilize dispersed aqueous food systems.


Safety & practical use

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