E1414 ACETYLATED DISTARCH PHOSPHATE

E1414 Acetylated Distarch Phosphate is a dual-modified starch produced by esterifying native starch with acetic anhydride and cross-linking it with phosphate salts.
E1414 Acetylated Distarch Phosphate belongs to the category of modified starches and is produced from natural starch sources such as maize, wheat, potato, or tapioca through a two-step chemical process involving acetylation and phosphate cross-linking.
E1414 Acetylated Distarch Phosphate is especially suitable for acidic, frozen, reheated, or processed food systems due to its excellent freeze-thaw stability, acid resistance, and clarity.

CAS Number: 68130-14-3 / 63798-35-6
EC Number: -
Molecular Formula: (C6H10O5)n with acetyl and phosphate modifications
Molecular Weight: High (variable based on polymerization)

Synonyms: Acetylated Distarch Phosphate, E1414, INS 1414, Modified Starch E1414, Acetylated Phosphated Distarch, Acetylated Cross-linked Starch, Acetylated Phosphate Cross-linked Starch, Acetylated Starch Phosphate, Phosphated Acetylated Distarch, Dual Modified Starch, Cross-linked Acetylated Starch, Phosphate Cross-linked Acetylated Starch, Modified Food Starch E1414, ADSP

E1414 Acetylated Distarch Phosphate is a chemically modified starch approved as a food additive in the European Union, derived from native starches such as those from potatoes, cereals such as maize or wheat, or tapioca, consisting of amylose and amylopectin polymers of glucose linked by alpha-1,4- and alpha-1,6-glycosidic bonds.
E1414 Acetylated Distarch Phosphate belongs to the group of modified starches that are not absorbed intact by the gut, but are significantly hydrolysed by intestinal enzymes and then fermented by intestinal microbiota.
E1414 Acetylated Distarch Phosphate is gluten-free and can be used as a stabilizer, thickener, binder, and emulsifier during food and cosmetic processing.

E1414 Acetylated Distarch Phosphate is a food additive with caking, thickening, stabilizing, emulsifying, and substance-support role.
E1414 Acetylated Distarch Phosphate is a modified starch subject to a chemical process for the purpose of improving and adapting its properties to certain conditions, such as raising stability at very high or very low temperatures, in acidic or alkaline environments, lengthening or shortening of coagulation or gelling time, the ability to coagulate in the cold, and texture modifying.
E1414 Acetylated Distarch Phosphate has a high capacity to absorb water, to partially substitute fats, and to form emulsions, being used in products based on milk, meat, eggs, fats, and cereals, in confectionery, bakery or pastry products, in cans of fruits, vegetables, and fish, in sauces, spices, concentrated soups, creams, puddings, various desserts, and in flavored alcoholic and non-alcoholic beverages.

E1414 Acetylated Distarch Phosphate plays a key role in improving the quality of food products by providing better texture, stability, and prolonging the shelf life of products.
E1414 Acetylated Distarch Phosphate stabilizes oily foods by emulsifying fat and preventing it from separating.
E1414 Acetylated Distarch Phosphate can form gels and thicken the texture without having to be heated in suitable cold-process applications.

E1414 Acetylated Distarch Phosphate develops unique characteristics of good stability, high viscosity, and resistance to coagulation through its dual modification process.
E1414 Acetylated Distarch Phosphate has a neutral taste and color and does not affect the flavor or appearance of the final product.
E1414 Acetylated Distarch Phosphate is resistant to enzymes, preventing rapid degradation in food products.

Uses of E1414 Acetylated Distarch Phosphate:
E1414 Acetylated Distarch Phosphate is used as a thickener, stabilizer, and emulsifier in many food categories, including sauces, soups, dairy products, desserts, bakery products, and prepared meals.
E1414 Acetylated Distarch Phosphate is particularly recommended for the production of fruit fillings for confectionery goods, sauces, mayonnaise, ketchups, soups, instant soups, bouillons, protein hydrolysates, frozen food, canned vegetables and fish, frozen fish meals, and flavoured and thermised yoghurts.
E1414 Acetylated Distarch Phosphate is used in baby food, jelly type sweets, wine gums, and batter mixes across a wide range of foods.

E1414 Acetylated Distarch Phosphate is used in canned and acidic foods such as sauces and pickles, where it withstands acidic pH and high-temperature sterilization without loss of texture and helps maintain stable viscosity during processing and storage.
E1414 Acetylated Distarch Phosphate is used in frozen meals and ready-to-eat foods, where it prevents syneresis, helps maintain creaminess after thawing, and improves texture stability during freeze-thaw cycles.
E1414 Acetylated Distarch Phosphate is used in infant and nutritional formulas, offering cold-water solubility for easy mixing and preparation while helping create a smooth and uniform texture.

E1414 Acetylated Distarch Phosphate is used in functional beverages and gels, where it thickens and stabilizes without clouding and provides a smooth texture without grittiness.
E1414 Acetylated Distarch Phosphate is used in desserts and dairy applications such as puddings, yogurts, and sauces, adding gloss, stability, and mouthfeel and improving creaminess and texture.
E1414 Acetylated Distarch Phosphate is used in sauces and gravies to thicken and stabilize, enhancing texture and preventing separation of ingredients.

E1414 Acetylated Distarch Phosphate is used in canned foods such as soups, vegetables, and ready-to-eat meals to prevent syneresis and improve overall product quality.
E1414 Acetylated Distarch Phosphate is used in frozen desserts, ice creams, and frozen meals as a stabilizer, preventing ice crystal formation and maintaining smooth texture upon thawing.
E1414 Acetylated Distarch Phosphate is used in baked goods such as pies, pastries, and cakes to improve texture, moisture retention, and shelf life and to achieve a tender crumb structure.

E1414 Acetylated Distarch Phosphate is used in dairy products like yogurts, puddings, and custards as a thickening agent and stabilizer, enhancing creaminess, mouthfeel, and overall product stability.
E1414 Acetylated Distarch Phosphate is used in meatballs, fish balls, and other processed meat and seafood products to improve texture, binding, and moisture retention.
E1414 Acetylated Distarch Phosphate is used in condiments such as ketchup, mustard, mayonnaise, and salad dressings to improve texture, viscosity, and stability.

E1414 Acetylated Distarch Phosphate is used in confectionery products like candies, gummies, and fruit snacks as a gelling agent, providing structure and chewiness.
E1414 Acetylated Distarch Phosphate is used in Asian cuisine, especially in sauces, noodles, and dumplings, to improve texture, stability, and mouthfeel.
E1414 Acetylated Distarch Phosphate is used in sausages, ham, bacon, luncheon meat, fish cakes, surimi products, and frozen meat and fish products to bind water, reduce syneresis during cooking and freezing, and enhance emulsification of fat.

E1414 Acetylated Distarch Phosphate can be used as a binder, disintegrant, or excipient in pharmaceutical tablet formulations.
E1414 Acetylated Distarch Phosphate can be used in personal care products like cosmetics, creams, lotions, and hair care products as a thickener, stabilizer, and texture enhancer.
E1414 Acetylated Distarch Phosphate can be used as a sizing agent in the paper and textile industries to improve smoothness, printability, surface strength, and yarn strength during weaving.

Benefits or Advantages of E1414 Acetylated Distarch Phosphate:
E1414 Acetylated Distarch Phosphate provides excellent freeze-thaw stability with no water separation or texture breakdown.
E1414 Acetylated Distarch Phosphate is acid and heat resistant, remaining stable in sauces, dressings, and canned foods.
E1414 Acetylated Distarch Phosphate produces a smooth, glossy texture suitable for high-quality desserts and fillings.

E1414 Acetylated Distarch Phosphate provides cold-water dispersibility, enabling fast and uniform hydration.
E1414 Acetylated Distarch Phosphate has a neutral taste and color and does not affect the flavor or appearance of the final product.
E1414 Acetylated Distarch Phosphate provides good freezing resistance and freeze-thaw stability, high anti-aging stability, and good cohesion.

E1414 Acetylated Distarch Phosphate improves shelf life and product quality and provides a cost-effective alternative to other more expensive stabilizers or thickeners.
E1414 Acetylated Distarch Phosphate has strong water-binding and fat-binding capacities and can help reduce oil uptake in fried or ready-to-fry products.
E1414 Acetylated Distarch Phosphate contributes to smooth texture, improved consistency, and good film-forming properties.

E1414 Acetylated Distarch Phosphate has outstanding stability in freezing and thawing of frozen products and good transparency that improves product surface.
E1414 Acetylated Distarch Phosphate prevents the swelling of starch granules, provides good anti-leakage properties, and is resistant to starch degradation.
E1414 Acetylated Distarch Phosphate is resistant to high temperatures and is less broken or crushed when shaken and sheared, with a low gelatinization temperature that increases consistency and thickening of the dough when cooked.

Features of E1414 Acetylated Distarch Phosphate:
E1414 Acetylated Distarch Phosphate appears as a white to off-white or canary yellow amorphous powder with no visible impurities.
E1414 Acetylated Distarch Phosphate is odorless or has a characteristic mild starch odor with a bland, neutral taste.
E1414 Acetylated Distarch Phosphate is insoluble or partially dispersible in cold water and forms viscous pastes when heated in water; pregelatinized grades may be cold-water soluble.

E1414 Acetylated Distarch Phosphate provides high viscosity and stable thickening performance, and forms smooth, stable, and elastic gels.
E1414 Acetylated Distarch Phosphate has improved resistance to heat, acid, and mechanical shear compared to native starch.
E1414 Acetylated Distarch Phosphate has a gelatinization temperature generally lower than native starch due to the acetyl modification, and a higher swelling and water-binding capacity than native starch.

E1414 Acetylated Distarch Phosphate passes the microscopic observation test for modified starches that have not been pre-gelatinized, retaining their granular structure.
E1414 Acetylated Distarch Phosphate passes the iodine staining test with a colour ranging from dark blue to red.
E1414 Acetylated Distarch Phosphate passes the copper reduction test.

Chemical Properties of E1414 Acetylated Distarch Phosphate:
E1414 Acetylated Distarch Phosphate is produced through a dual modification process: first, cross-linking of starch chains using phosphorus oxychloride up to 0.1% or sodium trimetaphosphate under alkaline conditions to form phosphate diester linkages, followed by esterification with acetic anhydride up to 8% or vinyl acetate to introduce acetyl groups up to 2.5% acetyl content on hydroxyl sites.
E1414 Acetylated Distarch Phosphate acetylation improves water-binding capacity, freeze-thaw stability, paste clarity, and resistance to retrogradation.
E1414 Acetylated Distarch Phosphate phosphate cross-linking improves resistance to heat, acid, shear, and processing stress.

E1414 Acetylated Distarch Phosphate starch backbone consists mainly of amylose and amylopectin chains made from repeating glucose units, with acetyl groups attached to hydroxyl groups on the glucose units and phosphate groups forming cross-links between starch chains.
E1414 Acetylated Distarch Phosphate cross-linking structure can be represented as Starch-O-R-O-Starch, where R represents the cross-linking group and starch refers to the linear and/or branched starch structure.
E1414 Acetylated Distarch Phosphate is not absorbed intact in the human gut but is hydrolyzed by pancreatic amylase into glucose and oligosaccharides, yielding a caloric value equivalent to native starch of approximately 4 kcal/g.

E1414 Acetylated Distarch Phosphate compared with native starch shows obviously improved solubility, swelling power, and transparency, with a significantly reduced aging tendency and improved freezing stability.
E1414 Acetylated Distarch Phosphate is chemically stable under normal ambient temperatures and recommended storage conditions.
E1414 Acetylated Distarch Phosphate exhibits low chemical reactivity under normal conditions of use and is compatible with most food ingredients and industrial formulations under recommended processing conditions.

Production and Chemical Reactions of E1414 Acetylated Distarch Phosphate:
E1414 Acetylated Distarch Phosphate is produced by first dispersing native starch in water to form a starch slurry, then adjusting to suitable alkaline conditions to allow controlled chemical modification.
E1414 Acetylated Distarch Phosphate production involves a cross-linking step where phosphate groups are introduced between starch chains to form stronger chemical bridges, followed by an acetylation step where acetyl groups are attached to hydroxyl groups on the starch molecule.
E1414 Acetylated Distarch Phosphate after reaction is neutralized to a suitable pH, then washed to remove residual reagents, salts, and impurities, and finally filtered, dried, milled, and sieved to obtain a fine and uniform powder.

E1414 Acetylated Distarch Phosphate is produced from raw materials such as corn starch, tapioca starch, or waxy corn starch, which are cross-linked with sodium trimetaphosphate or phosphorus oxychloride, and then esterified with acetic anhydride or vinyl acetate.
E1414 Acetylated Distarch Phosphate may additionally be subjected to acid, alkali, enzyme, or bleaching treatment in accordance with good manufacturing practice.
E1414 Acetylated Distarch Phosphate quality control is carried out to check parameters such as acetyl content, residual phosphate, moisture, pH, appearance, and purity.

Material Safety Data Sheet (MSDS) of E1414 Acetylated Distarch Phosphate:

Handling of E1414 Acetylated Distarch Phosphate:
E1414 Acetylated Distarch Phosphate should be handled in accordance with good industrial hygiene and food manufacturing practices.
E1414 Acetylated Distarch Phosphate handling requires avoiding generating excessive airborne dust during handling, conveying, or packaging.
E1414 Acetylated Distarch Phosphate handling requires using appropriate ventilation where dust may accumulate.

Identifiers of E1414 Acetylated Distarch Phosphate:
E Number: E1414
Name: Acetylated Distarch Phosphate
CAS No.: 68130-14-3 / 63798-35-6
INS No.: 1414
H/S Code: 3505.10.90
Modification Type: Acetylated + Crosslinked
Function: Stabilizer, thickener, binder, emulsifier, coating agent

Properties of E1414 Acetylated Distarch Phosphate:
Appearance: White to off-white or canary yellow powder
Odor and Taste: Odourless, bland and neutral
Solubility: Insoluble in cold water if not pregelatinised; forms colloidal solutions in hot water; insoluble in ethanol
Viscosity: High and stable under heat, acid, and shear conditions
pH Range: 4.5-7.5 depending on grade and concentration
Iodine staining: Dark blue to red colour
Microscopic observation: Passes test
Copper reduction: Passes test

Specifications of E1414 Acetylated Distarch Phosphate:
Chemical name: E1414 Acetylated Distarch Phosphate
Appearance: White to off-white/light yellow powder
Odor: Odourless
Starch content: Min 85%
Moisture: Max 14%
Loss on Drying: Max 21%
Ash: Max 0.2-0.5%
pH value: 4.5-7.5
Viscosity: Min 650-700 BU
DS (Degree of Substitution): 0.01-0.075
Whiteness: Min 88-90%
Fineness: Min 98-99%
Acetyl Content: Max 2.5%
Residual Phosphate (as P): Max 0.14%
Residual SO2: Max 10-30 ppm
Heavy Metals: As max 0.5 mg/kg, Pb max 1.0 mg/kg
Total Plate Count: Max 10,000 CFU/g
Coliform: Max 100 CFU/g
E.coli: Negative
Salmonella: Negative
Storage conditions: Store in a cool, dry place away from sunlight in tightly sealed containers

Names of E1414 Acetylated Distarch Phosphate:
E1414 Acetylated Distarch Phosphate
Acetylated Distarch Phosphate
E1414
INS 1414
Acetylated Phosphated Distarch
Acetylated Cross-linked Starch
Acetylated Phosphate Cross-linked Starch
Acetylated Starch Phosphate
Dual Modified Starch
Cross-linked Acetylated Starch
Modified Food Starch E1414
ADSP

SDS of E1414 Acetylated Distarch Phosphate:

Stability and Reactivity of E1414 Acetylated Distarch Phosphate:

Chemical stability:
E1414 Acetylated Distarch Phosphate is stable under normal ambient temperatures and recommended storage conditions.

Reactivity:
E1414 Acetylated Distarch Phosphate exhibits low chemical reactivity under normal handling and processing conditions.
No hazardous polymerization or dangerous reactions are expected.

Conditions to avoid:
Excessive moisture.
Prolonged exposure to high humidity.
Direct sunlight.
Elevated temperatures.
Open flames and ignition sources.
Excessive dust generation.

Incompatible materials:
Strong oxidizing agents.
Strong acids.
Strong alkalis.

Hazardous decomposition products:
Carbon monoxide (CO).
Carbon dioxide (CO2).
Phosphorus oxides.
Irritating organic fumes.

Handling and Storage of E1414 Acetylated Distarch Phosphate:

Handling:
Avoid creating dust and avoid inhalation of dust.
Avoid contact with eyes.
Provide adequate ventilation and use local exhaust ventilation where dust may be generated.
Keep away from open flames, sparks, hot surfaces, and ignition sources.

Hygiene measures:
Wash hands thoroughly after handling.
Do not eat, drink, or smoke while handling.
Remove contaminated clothing before entering clean areas.

Storage:
Store in a cool, dry, and well-ventilated area.
Keep containers tightly closed when not in use.
Protect from moisture, humidity, direct sunlight, and excessive heat.
Keep in original sealed packaging or suitable clean, dry, food-grade containers.

First Aid Measures of E1414 Acetylated Distarch Phosphate:

Inhalation:
Remove person to fresh air.
If coughing, irritation, or breathing difficulty persists, seek medical attention.

Skin contact:
Wash affected skin with soap and water.
Remove contaminated clothing if necessary.
If irritation develops, seek medical advice.

Eye contact:
Rinse eyes carefully with plenty of water for several minutes.
Remove contact lenses if present and easy to do.
Continue rinsing and seek medical attention if irritation persists.

Ingestion:
Rinse mouth with water.
E1414 Acetylated Distarch Phosphate is a food-grade product and no harmful effects are expected from small accidental ingestion.
If large quantities are swallowed or discomfort occurs, seek medical advice.

Notes for physician:
Treat symptomatically.
No specific antidote is known.

Firefighting Measures of E1414 Acetylated Distarch Phosphate:

Flammability:
E1414 Acetylated Distarch Phosphate may burn if exposed to high heat or flame.
Fine dust may form explosive mixtures with air.

Suitable extinguishing media:
Water spray.
Foam.
Dry chemical powder.
Carbon dioxide (CO2).

Unsuitable extinguishing media:
Do not use strong water jets if they may disperse dust into the air.

Hazardous combustion products:
Carbon monoxide (CO).
Carbon dioxide (CO2).
Phosphorus oxides.
Irritating organic fumes.

Special protective equipment for firefighters:
Wear self-contained breathing apparatus (SCBA).
Wear full protective clothing during firefighting operations.

Specific hazards:
Avoid generating airborne dust during firefighting operations.
Cool containers exposed to fire with water spray.
Prevent firefighting water from entering drains or waterways if possible.

Accidental Release Measures of E1414 Acetylated Distarch Phosphate:

Personal precautions:
Avoid dust formation and avoid breathing dust.
Avoid contact with eyes and skin.
Use suitable personal protective equipment including safety goggles, gloves, and dust mask.

Environmental precautions:
Prevent large quantities from entering drains, waterways, or soil.

Cleanup methods:
Sweep or vacuum spilled material carefully using dust-free cleaning methods.
Do not use compressed air for cleaning.
Place collected material into suitable labeled containers for reuse or disposal.
Wash contaminated surfaces with water after material removal.

Additional advice:
Dispose of waste in accordance with applicable local, regional, and national regulations.

Exposure Controls / Personal Protective Equipment of E1414 Acetylated Distarch Phosphate:

Engineering controls:
Provide adequate general or local exhaust ventilation where dust may be generated.
Dust collection systems are recommended for large-scale handling and processing operations.

Respiratory protection:
Use a dust mask or particulate respirator if airborne dust levels are high.
Under ordinary conditions, respiratory protection is normally not required.

Eye protection:
Wear safety glasses or goggles where dust exposure is possible.

Hand protection:
Wear protective gloves if repeated or prolonged contact is expected.

Skin and body protection:
Wear suitable protective clothing to prevent excessive dust contact.
No special protective clothing is normally required under normal conditions of use.

Environmental exposure controls:
Maintain good housekeeping practices to minimize dust emissions.
Prevent uncontrolled release of product into the environment and dispose of waste according to applicable environmental regulations.