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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 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
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
Distarch phosphate, E1412 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 .
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]
phosphated distarch phosphate: thickener, vegetable gum 1414 A E U acetylated distarch phosphate: thickener, vegetable gum 1420 A E U acetylated starch: thickener, vegetable gum 1422 A E U acetylated distarch adipate: thickener, vegetable gum 1440 A E U hydroxypropyl starch: thickener, vegetable gum 1442 A E U hydroxypropyl distarch phosphate
Phosphated distarch phosphate, is a type of chemically modified starch. It can be derived from wheat starch , tapioca starch, potato starch or many other botanical sources of starch. It is produced by replacing the hydrogen bonds between starch chains by stronger, covalent phosphate bonds that are more permanent.
The biochemical pathway involves conversion of glucose 1-phosphate to ADP-glucose using the enzyme glucose-1-phosphate adenylyltransferase. This step requires energy in the form of ATP. A number of starch synthases available in plastids then adds the ADP-glucose via α-1,4-glycosidic bond to a growing chain of glucose residues, liberating ADP.