PREGEL E1422
PREGELATINIZED TAPIOCA STARCH
ACETYLATED DISTARCH ADIPATE refers to a modified PREGELATINIZED Tapioca Starch treated with acetic anhydride and adipic acid anhydride.
Discover the Magic of "E1422 PreGel"
PREGEL!
E1422 used as a food additive, primarily functioning as a thickener, stabilizer, and bulking agent. PreGel enhances starches stability against high temperatures, acidic conditions, and mechanical shear. This makes it ideal for processed foods like sauces, soups, dairy products, frozen foods, and baked goods, where it improves texture, viscosity, and shelf life without gelling or syneresis (liquid separation).
Key properties:
- **Chemical Structure**: Esterification replaces hydroxyl groups with acetyl esters, and cross-linking with adipic anhydride forms stable bonds (Starch-O-CO-(CH2)4-CO-O-Starch).
- **Functional Benefits**: High thickening capacity, freeze-thaw stability, transparency, and resistance to retrogradation (starch gelation after cooling).
- **Applications**: Used in ketchup, yogurt, sausages, canned foods, and even non-food industries like cosmetics and biodegradable plastics.
- **Safety**: Approved for food use under good manufacturing practices (GMP).
Pre-Heated (or) Pre-Gelatinized
Thickener
Bulking Agent
Stabiliser
**Key Thickening Properties**:
- **Viscosity Control**: Forms smooth, stable gels or thickened solutions without breaking down during cooking or freezing.
- **Clarity and Texture**: Produces clear, glossy textures, improving the appearance of sauces, gravies, and soups.
- **Freeze-Thaw Stability**: Maintains consistency in frozen or refri
**Key Thickening Properties**:
- **Viscosity Control**: Forms smooth, stable gels or thickened solutions without breaking down during cooking or freezing.
- **Clarity and Texture**: Produces clear, glossy textures, improving the appearance of sauces, gravies, and soups.
- **Freeze-Thaw Stability**: Maintains consistency in frozen or refrigerated products, preventing separation or syneresis. -
**Acid Resistance**: Effective in low-pH foods like salad dressings or fruit-based products.
**Common Uses**:
- Sauces, soups, and gravies (e.g., ketchup, pasta sauces).
- Dairy products like yogurts and custards. - Processed meats (sausages, fillings) for improved binding and texture.
- Canned and frozen foods to maintain uniformity during storage and reheating.
E1422 is valued for its ability to create a consistent, appealing mouthfeel while withstanding harsh processing conditions, making it a versatile thickener in industrial and commercial food production.
Stabiliser
Bulking Agent
Stabiliser
**Key Stabilizing Properties**:
- **Emulsion Stability**: Prevents separation of water and oil phases in emulsions, ensuring uniform texture in products like salad dressings and mayonnaise.
- **Freeze-Thaw Stability**: Maintains structural integrity in frozen or refrigerated foods, preventing syneresis (liquid separation) in items like f
**Key Stabilizing Properties**:
- **Emulsion Stability**: Prevents separation of water and oil phases in emulsions, ensuring uniform texture in products like salad dressings and mayonnaise.
- **Freeze-Thaw Stability**: Maintains structural integrity in frozen or refrigerated foods, preventing syneresis (liquid separation) in items like frozen desserts or ready meals.
- **Heat and Acid Resistance**: Retains stability during high-temperature processing (e.g., pasteurization, cooking) and in acidic environments, such as fruit-based fillings or sauces.
- **Texture Preservation**: Prevents retrogradation (starch recrystallization) during storage, keeping products like sauces and custards smooth and consistent over time. **Common Uses as a Stabilizer**:
- **Sauces and Gravies**: Maintains smooth consistency in products like tomato sauce or cream-based gravies during cooking and storage.
- **Dairy Products**: Stabilizes yogurts, puddings, and custards, preventing curdling or phase separation.
- **Frozen and Canned Foods**: Ensures uniformity in frozen meals, canned soups, or fruit fillings by resisting breakdown during temperature fluctuations.
- **Beverages**: Stabilizes suspensions in certain fruit juices or dairy-based drinks, preventing sedimentation.
Acetylated distarch adipate (E1422) is an effective stabilizer enhances its resistance to heat, acid, and mechanical shear, making it ideal for maintaining the stability and consistency of various food products under challenging processing and storage conditions.
Bulking Agent
Bulking Agent
Bulking Agent
**Key Properties as a Bulking Agent**:
- **Volume Enhancement**: Increases the physical bulk of food products, improving texture and mouthfeel, especially in low-fat or low-sugar foods where it compensates for reduced ingredients.
- **Low Caloric Contribution**: Adds minimal calories compared to fats or sugars, making it ideal for diet or
**Key Properties as a Bulking Agent**:
- **Volume Enhancement**: Increases the physical bulk of food products, improving texture and mouthfeel, especially in low-fat or low-sugar foods where it compensates for reduced ingredients.
- **Low Caloric Contribution**: Adds minimal calories compared to fats or sugars, making it ideal for diet or reduced-calorie products.
- **Texture and Structure**: Contributes to a smooth, cohesive texture, enhancing the sensory experience in products like baked goods or processed foods.
- **Stability**: Maintains structural integrity under varying conditions (e.g., heat, freezing, or acidic environments), ensuring consistent volume and texture during processing and storage.
**Common Uses as a Bulking Agent**: -
**Low-Fat Products**: Used in reduced-fat spreads, dressings, or dairy alternatives to mimic the mouthfeel of fat.
- **Baked Goods**: Adds volume to low-calorie breads, cakes, or pastries, improving structure without adding significant calories.
- **Confectionery**: Enhances bulk in reduced-sugar candies or chewing gums.
- **Processed Foods**: Provides body to sauces, soups, or ready-to-eat meals, especially in formulations with reduced solids.
Acetylated distarch adipate (E1422) functions as a bulking agent in food products by adding volume and bulk without significantly altering flavor or nutritional content. Its modified starch structure make it suitable for this role, particularly in low-calorie or reduced-fat formulations.
COA - A Sneak Peek
