Modified starch Acetylated Starch E1420 is created by reacting starch with Acetic anhydride or Vinyl Acetate. This modification helps prevent crowding or leaking and preserves the original surface. This also increases the freezing-thawing stability, increases the water holding capacity and lowers the gelling temperature of the starch, the viscosity is slightly increased and the transparency is improved.
The result of this treatment is to create a starch that is stable, transparent, and has a low gelatinization temperature. This type of starch will make a dough that can withstand freezing and thawing cycles and prevent water leakage from occurring, while also maintaining the product’s original surface texture.
Product name: Acetylated Starch
E number: E1420
CAS No.: 9045-28-7
H/S code: 3505.10.90
Quality certificates: HACCP, Kosher, HALAL, ISO 22000, FSSC 22000, etc.
Packaging: 25kg PP/PE or paper bag and 850kg jumbo bags.
Origin: Vietnam.
E1420 Properties and Applications
Properties:
- Better clarity, lower gelatinization point;
- Improved low temperature stability and water holding capacity;
- Texturing agents.
Applications: Instant noodles, frozen foods, ham, sausage, fish ball, dumpling, etc.
