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Acetylated distarch adipate (E1422) is a food additive of the thickening agent type, and more specifically a bulking agent. It is also used as a stabilizer. This is an additive belonging to the family of modified starches. This is a starch that is treated with acetic anhydride and adipic acid anhydride to resist high temperatures.
distarch phosphate (INS 1412, E1412) by esterification with for example sodium trimetaphosphate, crosslinked starch modifying the rheology, the texture; acetylated starch (INS 1420, E1420) [3] esterification with acetic anhydride; hydroxypropylated starch (INS 1440, E1440), starch ether, with propylene oxide, increasing viscosity stability
Acetylated distarch phosphate, E1414 in the E number scheme of food additives, is a modified starch. These are not absorbed intact by the gut, but are significantly hydrolysed by intestinal enzymes and then fermented by intestinal microbiota .
Distarch glycerol (thickening agent) emulsifier: E1412: Distarch phosphate esterified with sodium trimetasphosphate; esterified with phosphorus oxychloride thickening agent: Approved in the EU. [23] E1413: Phosphated distarch phosphate thickening agent: Approved in the EU. [23] E1414: Acetylated distarch phosphate
Phosphated distarch phosphate – thickener, vegetable gum; Phosphoric acid – food acid; Phytic acid – preservative; Pigment Rubine – color; Pimaricin – preservative; Pine needle oil; Pine seed oil – an expensive food oil, used in salads and as a condiment. [10] Pistachio oil – strongly flavored oil, particularly for use in salads. [11]
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1412 Distarch phosphate; 1413 Phosphated distarch phosphate; 1414 Acetylated distarch phosphate; 1420 Acetylated starch; 1422 Acetylated distarch adipate; 1440 Hydroxypropyl starch; 1442 Hydroxypropyl distarch phosphate; 1443 Hydroxypropyl distarch glycerol; 1450 Starch sodium octenyl succinate; 1451 Acetylated oxidized starch
Acetylated starch, E1420 in the E number scheme of food additives, is a modified starch. These are not absorbed intact by the gut, but are significantly hydrolysed by intestinal enzymes and then fermented by intestinal microbiota .