WHAT IS MODIFIED TAPIOCA STARCH E1442?
E1442, also known as Hydroxypropyl Distarch Phosphate (HDP), is a modified tapioca starch widely used in the food industry as a thickening or stabilizing agent.
Here are some key insights into E1442:
Chemical Structure: E1442 is produced by treating natural starch with a combination of propylene oxide and phosphoric acid. This process results in the addition of hydroxypropyl and phosphate groups to the starch molecule.
Degree of Substitution: E1442 has a higher degree of substitution compared to E1422. This means E1442 has more hydroxypropyl groups attached to the starch molecule, while E1422 has more acetyl groups. The difference in substitution level affects the properties of modified starch. For example, E1442 has a greater ability to retain water and prevent water separation from gels and solids compared to E1422.
Gelatinization Temperature: E1442 requires a higher temperature to fully dissolve and thicken. In contrast, E1422 can thicken at lower temperatures, such as in dairy products and bread.
Applications
E1442 and E1422 are used to thicken, stabilize, and emulsify various food products such as sauces, soups, and desserts. However, E1422 is more commonly used in acidic products like fruit preserves and yogurt, while E1442 is more prevalent in alkaline and neutral products like gravies and dressings.
Understanding the properties and applications of E1442 is crucial for food manufacturers to utilize this modified starch effectively in enhancing the texture and stability of their products.
E1442 is just one of our modified tapioca starches. We would like to invite you to visit our website at abimexco.com or kingstarchvietnam.com for more detailed information.
