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E1420 Acetylated Starch is a modified starch produced by esterifying native starch with acetic anhydride or vinyl acetate, which introduces acetyl groups into the starch molecules.
E1420 Acetylated Starch is chemically modified by introducing acetyl groups, giving it new properties such as better solubility in water, increased stability in heat treatment, and improved texture and viscosity in food products.
E1420 Acetylated Starch is widely used in the food industry as a thickener, texture stabilizer, and binding agent, allowing the production of foods of better quality and longer shelf life.
CAS Number: 9045-28-7
EC Number: -
Molecular Formula: C29H50O21
Molecular Weight: 734.70
Synonyms: Acetylated Starch, Starch Acetate, E1420, INS 1420, Modified Starch E1420, Acetylated Food Starch, Starch Acetate E1420
E1420 Acetylated Starch is a modified starch belonging 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.
E1420 Acetylated Starch is typically produced from plant sources such as corn, potato, or tapioca, so it is generally suitable for vegans and vegetarians.
E1420 Acetylated Starch is a food additive with caking, thickening, stabilizing, emulsifying, and substance-support role.
E1420 Acetylated Starch 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.
E1420 Acetylated Starch 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.
E1420 Acetylated Starch is an emulsifier that helps ingredients that normally separate, like oil and water, stay mixed, and is added during food production for a technological purpose rather than for nutrition.
E1420 Acetylated Starch retains the biodegradability of natural starch while solving the problems of easy aging and poor stability.
E1420 Acetylated Starch is characterized by good viscosity, high stability, smooth texture, and improved gel-forming ability.
E1420 Acetylated Starch can form stable gels and maintain consistency under low-temperature conditions.
E1420 Acetylated Starch balances the processing performance and functional characteristics of starch through chemical modification.
E1420 Acetylated Starch has a neutral taste and color and does not affect the flavor or appearance of the final product.
E1420 Acetylated Starch is approved as a food ingredient with thickening and coating agent function in the list of European food additives.
Uses of E1420 Acetylated Starch:
E1420 Acetylated Starch is used as a thickener, stabilizer, binder, and emulsifier in a wide range of food products including sauces, soups, dairy products, desserts, bakery products, and prepared meals.
E1420 Acetylated Starch is particularly recommended for the production of instant noodles, frozen fruit pies, fillings for confectionery goods, baking and confectionery goods, protective coating for dried vegetables, sauces, soups, powdered concentrates, flavoured and thermised yoghurts, and thermised cottage cheese.
E1420 Acetylated Starch is used in baby food including cereal-, fruit-, vegetable-, and meat-based products for infants and toddlers.
E1420 Acetylated Starch is used in sauces, gravies, salad dressings, and condiments as a thickening and stabilizing agent that improves viscosity, texture, and stability.
E1420 Acetylated Starch is used in bakery products such as bread, cakes, pastries, and fillings to improve moisture retention, texture, and shelf stability.
E1420 Acetylated Starch is used in processed meat products like sausages, hams, and canned meats as a binder, improving texture, water retention, and sliceability.
E1420 Acetylated Starch is used in dairy-based products like custards, puddings, and dairy desserts to improve consistency, texture, and stability during processing and storage.
E1420 Acetylated Starch is used in confectionery products like candies, jellies, and fillings as a texture enhancer providing stability and resistance to heat and acid conditions.
E1420 Acetylated Starch is used as a stabilizer or thickener in beverages to improve mouthfeel and prevent sedimentation.
E1420 Acetylated Starch is used in instant noodles, dried noodles, wet noodles, rice noodles, udon noodles, Japanese ramen, quick-frozen dumplings, and rice balls.
E1420 Acetylated Starch is used in frozen foods such as frozen meals, desserts, ice cream, spring rolls, and pastry fillings to enhance stability after thawing and prevent textural changes.
E1420 Acetylated Starch is used in Chinese dumplings to improve elasticity, texture, and resistance to overcooking, and in batter formulations for fried foods like tempura to improve crispness and reduce oil absorption.
E1420 Acetylated Starch is used in processed cheese products to enhance texture, meltability, and stability, and can be incorporated into pizza shreds to improve melting characteristics and prevent clumping during cooking.
E1420 Acetylated Starch is used in puffed foods, plant protein drinks, and lactic acid bacteria drinks as a stabilizer to prevent stratification.
E1420 Acetylated Starch is used in fermented milks including yoghurt and plain drinks based on fermented milk, and in sterilized and UHT creams, whipping and whipped creams, and reduced fat creams.
E1420 Acetylated Starch can be used as a binder, disintegrant, or controlled-release agent in pharmaceutical tablets and capsules, and has excellent encapsulation efficiency as a drug delivery agent.
E1420 Acetylated Starch can be used in personal care products like cosmetics, lotions, creams, facial cleansers, face cream, sunscreen, eye shadow, powder blusher, shampoo, and conditioner as a thickener, stabilizer, oil absorbent, and emulsion stabilizer.
E1420 Acetylated Starch can be used in the paper industry as a sizing agent to improve paper strength, surface smoothness, and ink holdout, and in the textile industry for yarn sizing to enhance fiber toughness and reduce shrinkage.
Benefits or Advantages of E1420 Acetylated Starch:
E1420 Acetylated Starch provides improved stability during the freezing-thawing process, promotes solubility, and enhances water retention.
E1420 Acetylated Starch lowers the gelatinization temperature of starch and increases viscosity and transparency to improve the surface of the product.
E1420 Acetylated Starch prevents the decrease in thickening, gelling, and water leakage.
E1420 Acetylated Starch has excellent high-temperature stability and acid resistance, maintaining a high viscosity retention rate during heat treatment or in an acidic environment.
E1420 Acetylated Starch forms a high-transparency paste that is suitable for products with strict color requirements.
E1420 Acetylated Starch has balanced film-forming property and elasticity, forming a flexible and dense film that enhances the texture of products.
E1420 Acetylated Starch provides improved viscosity stability, thickening consistently over time, and better freeze-thaw tolerance that resists syneresis.
E1420 Acetylated Starch improves shelf life and product quality by providing resistance to heat, cold, and acidic environments.
E1420 Acetylated Starch provides a smooth texture that prevents gel breakdown in sauces or fillings and contributes to a consistent mouthfeel in foods.
Features of E1420 Acetylated Starch:
E1420 Acetylated Starch appears as a white to slightly yellow odourless powder with good fluidity, or if pregelatinized, flakes, amorphous powder, or coarse particles.
E1420 Acetylated Starch is insoluble or partially dispersible in cold water and forms paste or dispersion in hot water; pregelatinized grades may be cold-water soluble, forming a starch paste with high transparency and good fluidity.
E1420 Acetylated Starch is vegan, gluten-free, plant-based, and non-GMO.
E1420 Acetylated Starch has high peak and heat viscosity and stable viscosity, with a paste that is transparent, heat-resistant, acid-resistant, and shear force-resistant.
E1420 Acetylated Starch has great elasticity, preferable film-forming ability, stable freezing and thawing properties, and stable storage.
E1420 Acetylated Starch has a low gelatinization temperature, meaning it can thicken and form a gel at relatively lower temperatures compared to native starches.
E1420 Acetylated Starch is characterized by increased resistance to degradation during heat and low-temperature processing, resulting in better stability of food products.
E1420 Acetylated Starch is less prone to retrogradation, providing long-lasting texture and moisture.
E1420 Acetylated Starch has good water-holding capacity, contributing to improved moisture retention and texture in food products.
Chemical Properties of E1420 Acetylated Starch:
E1420 Acetylated Starch is based on a complex carbohydrate backbone made up of glucose units linked by alpha 1-4 glucosidic bonds, existing in two forms: linear amylose and branched amylopectin where the latter is formed by alpha 1-6 glucosidic bonds.
E1420 Acetylated Starch is produced by esterification of food starches with acetic anhydride or vinyl acetate, where the esterification and acetylation results in substitution of hydroxyl groups with acetyl esters.
E1420 Acetylated Starch esterification is carried out under alkaline conditions where starch reacts with acetic anhydride or vinyl acetate to introduce acetyl groups (-COCH3).
E1420 Acetylated Starch modification process alters the properties of the starch, enhancing its stability after freeze-thaw cycles, improving water-holding capacity, lowering gelatinization temperature, increasing peak viscosity, and improving gel clarity.
E1420 Acetylated Starch compared with native starch shows obviously improved solubility, swelling power, and transparency, with a significantly reduced aging tendency and improved freezing stability.
E1420 Acetylated Starch is chemically stable under normal ambient temperatures and recommended storage conditions and exhibits low reactivity under normal handling and processing conditions.
Production and Chemical Reactions of E1420 Acetylated Starch:
E1420 Acetylated Starch is obtained by esterification of food starches with acetic anhydride or vinyl acetate in accordance with good manufacturing practice.
E1420 Acetylated Starch production involves first cleaning, drying, and crushing natural starch into fine powder, then adjusting the pH to alkaline conditions and reacting the starch slurry with acetic anhydride or vinyl acetate to introduce acetyl groups.
E1420 Acetylated Starch after reaction is neutralized, washed, dehydrated, and dried to obtain the finished acetylated starch.
E1420 Acetylated Starch may additionally be subjected to acid, alkali, enzyme, or bleaching treatment in accordance with good manufacturing practice.
E1420 Acetylated Starch is produced from natural starch sources such as corn, potato, or tapioca, and the resulting starch is more stable at high temperatures and low pH.
E1420 Acetylated Starch quality control is carried out to check parameters such as acetyl content, moisture, pH, viscosity, whiteness, and purity.
Material Safety Data Sheet (MSDS) of E1420 Acetylated Starch:
Handling of E1420 Acetylated Starch:
E1420 Acetylated Starch should be handled in accordance with good industrial hygiene and food manufacturing practices.
E1420 Acetylated Starch handling requires avoiding generating excessive airborne dust during handling, conveying, or packaging.
E1420 Acetylated Starch handling requires using appropriate ventilation where dust may accumulate.
Identifiers of E1420 Acetylated Starch:
E Number: E1420
Name: Acetylated Starch
CAS No.: 9045-28-7
INS No.: 1420
H/S Code: 3505.10.90
Function: Thickener, stabilizer, binder, emulsifier, coating agent
Properties of E1420 Acetylated Starch:
Appearance: White to off-white or slightly yellow powder
Odor and Taste: Odourless, bland and neutral
Solubility: Insoluble or partially dispersible in cold water; forms paste in hot water; pregelatinized grades may be cold-water soluble
Viscosity: High peak and heat viscosity, stable under processing conditions
pH Range: 4.5-7.5 depending on grade and concentration
Specifications of E1420 Acetylated Starch:
Chemical name: E1420 Acetylated Starch
Appearance: White to off-white or slightly yellow powder
Odor: Odourless
Starch content: Min 85%
Moisture: Max 13%
Loss on Drying: Typically max 15-18% depending on starch source
Ash: Max 0.2%
pH value: 5.0-7.0
Viscosity: Min 700 BU
DS (Degree of Substitution): 0.015-0.020
Whiteness: Min 90%
Fineness (100 mesh): Min 99%
Acetyl Content: Typically controlled according to food additive specifications
Residual SO2: Max 30 ppm
Storage conditions: Store in a cool, dry place away from sunlight in tightly sealed containers
Names of E1420 Acetylated Starch:
E1420 Acetylated Starch
Acetylated Starch
Starch Acetate
E1420
INS 1420
Modified Starch E1420
Acetylated Food Starch
SDS of E1420 Acetylated Starch:
Stability and Reactivity of E1420 Acetylated Starch:
Chemical stability:
E1420 Acetylated Starch is stable under normal ambient temperatures and recommended storage conditions.
Reactivity:
E1420 Acetylated Starch 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).
Irritating organic fumes.
Handling and Storage of E1420 Acetylated Starch:
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 E1420 Acetylated Starch:
Inhalation:
Remove person to fresh air.
If coughing, throat irritation, or breathing difficulty persists, seek medical attention.
Skin contact:
Wash affected area with soap and water.
Remove contaminated clothing if necessary.
If irritation develops or persists, 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.
E1420 Acetylated Starch is a food-grade product and no harmful effects are expected from small accidental ingestion.
If large amounts are swallowed or discomfort occurs, seek medical advice.
Notes for physician:
Treat symptomatically.
No specific antidote is known.
Firefighting Measures of E1420 Acetylated Starch:
Flammability:
E1420 Acetylated Starch is an organic powder and may burn when exposed to high heat, flame, or ignition sources.
Fine dust may form explosive mixtures with air.
Suitable extinguishing media:
Water spray.
Foam.
Dry chemical powder.
Carbon dioxide (CO2).
Unsuitable extinguishing media:
Avoid strong water jets if they may disperse dust into the air.
Hazardous combustion products:
Carbon monoxide (CO).
Carbon dioxide (CO2).
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 exposed containers with water spray.
Prevent firefighting water from entering drains or waterways when possible.
Accidental Release Measures of E1420 Acetylated Starch:
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 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 E1420 Acetylated Starch:
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.
