Comparing E1420 - Acetylated starch vs E1440 - Hydroxypropyl starch
Overview
Synonyms
Products
Found in 8 products
Found in 6 products
Search rank & volume
Awareness score
Search volume over time
Search history data is not available.
Search history data is not available.
Popular questions
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.
What is hydroxypropyl starch phosphate?
It’s the phosphate‑crosslinked variant of hydroxypropyl starch—better known as hydroxypropyl distarch phosphate (E1442)—used as a thickener/stabilizer with higher heat, acid, shear, and freeze–thaw stability than E1440.
How to make boba with hydroxypropyl starch?
Blend about 70–80% tapioca starch with 20–30% hydroxypropyl starch (E1440), add 10–20% sugar, and pour in 60–70% near‑boiling water to form a smooth dough, then roll into pearls. Boil 15–25 minutes until translucent, let rest covered, and soak in syrup for chew.
What does sodium hydroxypropyl starch phosphate dp?
It’s a phosphate‑modified form of hydroxypropyl starch used as a thickener and stabilizer; “DP” typically refers to degree of polymerization (average chain length), which affects viscosity and gel behavior.
What foods contain hydroxypropyl starch?
It’s commonly used in sauces, soups, gravies, salad dressings, pie and fruit fillings, bakery creams, dairy desserts (puddings, yogurts), and some gluten‑free baked goods and noodles.
What is hydroxypropyl starch made of?
It’s made by chemically modifying plant starch (often corn, potato, or tapioca) with propylene oxide to attach hydroxypropyl groups. Unlike phosphate‑crosslinked versions, E1440 is not crosslinked and mainly improves freeze–thaw stability and texture.