Comparing E1402 - Alkaline modified starch vs E1420 - Acetylated starch
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What is e1420 in food?
E1420 is acetylated starch, a plant-derived modified starch made by adding small acetyl groups to food starch; it functions as a thickener, stabiliser, and emulsifier. This improves texture and stability, such as better freeze–thaw tolerance and reduced water separation in products like sauces and desserts.
What is the e number for acetylated oxidized starch?
E1451 is the E‑number for acetylated oxidized starch (distinct from E1420, which is acetylated starch).
Why is starch acetylated?
Starch is acetylated to improve processing and storage stability—maintaining consistent viscosity, resisting heat/acid/shear, and reducing retrogradation and syneresis. These changes provide smoother textures and better freeze–thaw stability, enhancing its use as a thickener, stabiliser, and emulsifier.