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Acetylated distarch adipate (often labeled as food additive E1422) is a type of chemically modified starch.
Acetylated distarch adipate is widely used in the food industry as a thickening, stabilizing, and emulsifying agent to improve the texture, mouthfeel, and shelf-life of various processed goods.
Acetylated distarch adipate a starch that is treated with acetic anhydride and adipic acid anhydride to resist high temperatures.
CAS Number: 63798-35-6
ECHA InfoCard: 100.118.689
E number: E1422 (additional chemicals)
CompTox Dashboard (EPA): DTXSID201010959
MF: C42 H70 O29
Chemical Name:Acetylated Distarch Adipate
Chemical formula: Variable
Molar mass: Variable
InChIKey: IWWHXNDUEBMKRA-UHFFFAOYSA-N
InChI: 1S/C42H70O29/c1-15-32(63-16(2)47)30(56)36(19(12-45)62-15)70-41-29(55)26(52)37(21(67-41)14-61-40-28(54)24(50)33(58-3)17(10-43)65-40)71-42-38(31(57)34(59-4)18(11-44)66-42)69-23(49)9-7-6-8-22(48)68-35-20(13-46)64-39(60-5)27(53)25(35)51/h15,17-21,24-46,50-57H,6-14H2,1-5H3
CBNumber:CB54849224
Molecular Weight: 1039.0 g/mol
Synonyms:Starch, acetate hexanedioate, acetyl di-starch adipate,ACETYLATEDDI-STARCHADIPATE,starch food modified:acetylated distarch adipate.
DEFINITION
Acetylated distarch adipate, known as Acetylated Distarch Adipate, is a chemically modified food additive derived from native starch sources such as maize, wheat, potato, or tapioca.
The starch undergoes a dual chemical modification: acetylation using acetic anhydride and cross-linking with adipic acid.
This process significantly improves the functional stability of the starch under demanding food processing conditions.
In the European Union, E1422 is classified as an approved food additive under the category of modified starches.
Acetylated distarch adipate is a carbohydrate polymer consisting of a large number of glucose units linked together primarily by alpha 1-4 glucosidic bonds.
The starch polymers come in two forms: linear (amylose) and branched through alpha 1-6 glucosidic bonds (amylopectin), with each glucose unit possessing a maximum of three hydroxyls that can undergo chemical substitution.
Acetylated distarch adipate is a modified starch.
Acetylated distarch adipate is obtained by esterification of food starch with acetic anhydride and esterification/cross-linking with adipic anhydride, in accordance with good manufacturing practice.
Acetylation results in substitution of hydroxyl groups with acetyl esters.
In cases of cross-linking, where adipic anhydride, connects two chains, the structure can be represented by: Starch-O-R-O-Starch, where R = CO-(CH2)4-CO and Starch refers to the linear and/or branched structure.
Acetylated distarch adipate may additionally be subjected to acid, alkali, enzyme, or bleaching treatment in accordance with good manufacturing practice.
White or nearly white powder or granules or (if pregelatinized) flakes, or amorphous powder or coarse particles.
Acetylated Distarch Adipate (E1422) is a modified starch that has garnered significant attention in the food industry.
Known for its versatile functional properties,Acetylated Distarch Adipate (E1422) is increasingly used in various food applications, particularly in the sausage industry.
With a growing focus on food quality, texture, and clean-label ingredients, Acetylated Distarch Adipate (E1422)’s relevance is more pronounced than ever.
HOW İT İS MADE
Derived from natural starches (such as corn, wheat, potato, or tapioca), Acetylated Distarch Adipate undergoes a dual chemical modification:
Acetylation: Adds acetyl groups to the starch, which prevents the starch molecules from clumping together too tightly.
Cross-linking: Uses adipic acid to bridge the starch molecules together, creating a robust, interwoven structure.
CHEMİCAL STRUCTURE AND FUNCTİONAL PROPERTİES
Acetylated Distarch Adipate (E1422) is a modified starch obtained through the esterification of starch with acetic anhydride and adipic acid.
This chemical modification alters the native starch structure, enhancing its stability and functionality.
Acetylated Distarch Adipate exhibits superior resistance to heat, acid, and shear compared to unmodified starches, making it ideal for various food processing conditions.
General characteristics:
Acetylated distarch adipate is a product of esterification of potato starch with adipic acid anhydride and acetic acid anhydride.
Acetylated distarch adipate has better functional properties than potato starch.
When used as a stabilizer, Acetylated distarch adipate helps to maintain the physical and chemical properties of the products to which Acetylated distarch adipate is added in small amounts, preventing or delaying spontaneous and adverse changes which occur in them.
Acetylated distarch adipate is viscosity varies slightly depending on temperature.
Acetylated distarch adipate is characterized by good resistance to changeable thermal conditions and lower resistance to mechanical forces.
Acetylated distarch adipate gives solid texture to products with a low pH > 3.5.
APPLİCATİON İN THE SAUSAGE INDUSTRY
Enhancing Quality and Texture:
In the sausage industry, Acetylated Distarch Adipate E1422 plays a crucial role in improving product quality and texture.
Acetylated distarch adipate is inclusion in sausage formulations ensures a firm and cohesive texture, which is highly desirable for both fresh and cooked sausages.
Acetylated distarch adipate helps in binding the meat particles together, resulting in a uniform and appealing product.
Moisture Retention:
One of the significant challenges in sausage production is maintaining moisture content during cooking and storage.
Acetylated distarch adipate excels in moisture retention, preventing the sausages from drying out.
This not only enhances the juiciness of the sausages but also extends their shelf life by reducing moisture loss.
Fat Replacement:
With increasing health consciousness among consumers, there is a growing demand for low-fat sausage products.
Acetylated distarch adipate serves as an effective fat replacer, providing the desired mouthfeel and texture without compromising on taste.
Acetylated distarch adipate is ability to mimic the sensory properties of fat makes Acetylated distarch adipate a valuable ingredient in creating healthier sausage options.
Stability During Cooking:
Sausages undergo various cooking processes, which can affect their texture and stability.
Acetylated distarch adipate imparts excellent thermal stability, ensuring that sausages retain their shape and texture even under high-temperature cooking.
Acetylated distarch adipate is particularly beneficial for precooked and microwaveable sausage products.
MARKET TRENDS AND CONSUMER PREFERENCES
Growing Demand for Clean Label Ingredients:
The clean label movement is gaining momentum, with consumers increasingly seeking products with simple and natural ingredients.
Acetylated distarch adipate fits well into this trend as Acetylated distarch adipate is derived from natural sources and offers a clean-label alternative to synthetic additives.
Acetylated Distarch Adipate (E1422)'s use in sausage production aligns with the consumer preference for transparency and natural ingredients.
Market Data and Case Studies:
Recent market data indicates a steady increase in the demand for modified starches like E1422 in the food industry.
According to a report by MarketsandMarkets, the global modified starch market is expected to reach USD 12.67 billion by 2025, driven by its applications in various food products, including sausages.
Case studies have shown that sausages formulated with E1422 not only meet quality standards but also cater to the growing consumer demand for healthier and clean-label products.
Conclusion
Acetylated Distarch Adipate (E1422) offers numerous benefits in sausage production, from enhancing texture and moisture retention to serving as an effective fat replacer.
Acetylated Distarch Adipate (E1422)'s application aligns with current market trends emphasizing clean-label ingredients and high-quality food products.
For sausage manufacturers, incorporating Acetylated Distarch Adipate (E1422) can lead to improved product performance and greater consumer satisfaction.
FUNCTIONAL USES
Thickener, stabilizer, binder, emulsifier
PRODUCT USES
Acetylated distarch adipate is particularly recommended for the production of: ketchups, salad dressings, mayonnaise, reduced-fat margarines, soups, fruit pie filling, canned meat and vegetables - as an ingredient of sauces, flavoured milk drinks, ice-cream, frozen food, flavoured yoghurts, milk desserts and thermised cottage cheese.
Acetylated Distarch Adipate is widely used in the food industry as a thickener, stabilizer, and gelling agent.
Acetylated Distarch Adipate enhances the texture, mouthfeel, and shelf life of numerous food products.
Common applications include:
1-Ready meals and convenience foods
2-Sauces, gravies, and dressings
3-Soups and stews
4-Baked goods and desserts
5-Baby food (permitted under specific conditions in certain countries)
6-Dairy products and puddings
MECHANİSM OF ACTİON AND TECHNOLOGİCAL PROPERTİES
The dual chemical modification of the starch gives E1422 a number of distinct technological advantages over native starch:
Heat stability: Acetylated Distarch Adipate (E1422) thickens reliably at high temperatures encountered during cooking or sterilization processes.
Freeze-thaw stability: The additive prevents syneresis (water separation) in frozen products after thawing, maintaining product quality.
Acid stability: Acetylated Distarch Adipate (E1422) retains its thickening properties even in acidic environments such as fruit preparations or vinegar-based dressings.
Smooth texture: Acetylated Distarch Adipate (E1422) creates a creamy, uniform consistency that improves the sensory quality of processed foods.
Safety and Health Assessment
The European Food Safety Authority (EFSA) has assessed E1422 as safe for human consumption.
In the digestive system, acetylated distarch adipate is handled similarly to native starch: Acetylated Distarch Adipate (E1422) is partially broken down by digestive enzymes in the intestine and provides energy.
Because Acetylated Distarch Adipate (E1422) is a modified starch, allergic reactions are uncommon; however, individuals with sensitivities to the source material (e.g., wheat) should check labels carefully.
No specific ADI (Acceptable Daily Intake) has been established for E1422 in the EU, as it is considered toxicologically safe.
Acetylated Distarch Adipate (E1422)'s use is governed by the principle of Good Manufacturing Practice (GMP) or by specific maximum usage levels depending on the food category.
BENEFİTS OF E1422
The primary benefits of E1422 include Acetylated distarch adipate is excellent thickening, stabilizing, and emulsifying properties.
Acetylated distarch adipate provides a smooth and creamy texture, which is essential in many food products.
Additionally, Acetylated distarch adipate improves freeze-thaw stability and prevents syneresis, ensuring the desired consistency and quality over the product’s shelf life.
KEY PROPERTİES AND USES
This dual-modification gives the starch unique properties that are highly valued in food manufacturing:
Heat Tolerance: Acetylated distarch maintains its thickening ability even at the high temperatures used during cooking and sterilization.
Acid Resistance: Acetylated distarch functions effectively in low-pH, highly acidic environments like fruit fillings and salad dressings.
Freeze-Thaw Stability: Acetylated distarch prevents water separation (syneresis) and maintains texture after frozen foods are thawed.
Common applications include:
Sauces, gravies, and creamy salad dressings
Ready meals and canned soupsDairy products like puddings and yogurts
Frozen convenience foods and baked goods
SAFETY AND REGULATİONS
Acetylated distarch adipate is recognized as safe by major food safety authorities, including the European Food Safety Authority (EFSA) and the World Health Organization (WHO).
Because Acetylated distarch adipate breaks down in the body similarly to native starch and is considered toxicologically safe, Acetylated distarch adipate is typically regulated under Good Manufacturing Practice (GMP) without a set Acceptable Daily Intake (ADI) limit.
Individuals with severe wheat sensitivities should check ingredient labels carefully, as the base starch can sometimes be derived from wheat.
IDENTIFICATION
TESTS
Microscopy Modified starches which have not been pre-gelatinized retain their granular structure and can be identified as starches by microscopic observation.
Shape, size and sometimes striations are characteristics of the botanical origin.
In polarized light under cross nicol prisms the typical polarization cross will be observed Iodine stain Add a few drops of 0.1 N potassium tri-iodide to an aqueous suspension of the sample.
These starches stain with iodine in the same way as native starches.
The colour can range from dark blue to red Copper reduction Place about 2.5 g of the sample previously washed with water, in a boiling flask, add 10 ml of dilute hydrochloric acid (3%) and 70 ml of water, mix, reflux for about three hours and cool.
Add 0.5 ml of the resulting solution to 5 ml of hot alkaline cupric tartrate TS. A copious red precipitate is produced.
SPECİFİC REACTİON FOR ACETYL GROUPS
Principle
Acetate is liberated upon saponification of acetylated starch.
After concentration the acetate is converted to acetone by heating with calcium hydroxide.
The acetone thus produced stains blue with onitrobenzaldehyde.
Procedure
About 10 g of the sample is suspended in 25 ml water to which is added 20 ml of 0.4 M NaOH. After shaking for 1 h the starch is filtered off and the filtrate evaporated in an oven at 110°. The residue is dissolved in a few drops of water and transferred to a test tube.
Add calcium hydroxide and heat the tube.
If the sample is acetylated starch, acetone vapours are produced. These produce a blue colour on a paper strip soaked in a fresh saturated solution of o-nitrobenzaldehyde in 2M NaOH.
The blue colour is more distinct when the original yellow colour of the reagents is removed with 1 drop of a 1 in 10 solution of hydrochloric acid.
LABELLİNG AND REGULATİON
In the European Union, E1422 is regulated under Regulation (EC) No 1333/2008 on food additives.
Acetylated distarch adipate must be declared in the ingredient list of food products either as E1422 or as Acetylated Distarch Adipate.
Consumers who prefer to avoid modified starches should carefully read the ingredient lists on processed food packaging.
