E1451 ACETYLATED OXIDIZED STARCH

E1451 Acetylated Oxidized Starch is a modified starch obtained by combining oxidation and acetylation processes applied to natural starch.
E1451 Acetylated Oxidized Starch is produced by treating food starch with sodium hypochlorite followed by esterification with acetic anhydride, in accordance with good manufacturing practice.
E1451 Acetylated Oxidized Starch is authorized as a food additive and serves as a modified starch, thickener, stabilizer, binder, emulsifier, and coating agent.

CAS Number: 68187-08-6
EC Number: -
Molecular Formula: C17H35COOCH(CH3)2
Molecular Weight: Variable (polymeric structure)

Synonyms: Acetylated Oxidized Starch, Acetylated Oxidised Starch, E1451, INS 1451, Starch Acetate Oxidized, Starch Acetylated Oxidized, Oxidized Starch Acetate, Modified Starch E1451

E1451 Acetylated Oxidized Starch is a chemically modified starch-based food additive produced through a two-step chemical process: first an oxidation step, followed by an acetylation step.
E1451 Acetylated Oxidized Starch belongs to the Carbohydrates family and has a calorific value of 4 kcal/g, similar to all other carbohydrates.

E1451 Acetylated Oxidized Starch is a plant-based ingredient derived from cereals such as maize and wheat, and from tubers such as potatoes, and is used for its functional properties as a very minor component of the food recipe.
E1451 Acetylated Oxidized Starch is a food additive with caking, thickening, stabilizing, emulsifying, and substance-support role.

E1451 Acetylated Oxidized Starch is a 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.
E1451 Acetylated Oxidized Starch has subsequently been improved to develop specific characteristics, such as the ability to bring texture and structure to the food to which it is added.

E1451 Acetylated Oxidized Starch is used in food products that need to be microwaved, freeze-dried, cooked at high temperatures, or baked and fried so that the texture of such foods does not change during the cooking process.
E1451 Acetylated Oxidized Starch increases the stability of the starch, its ability to bind water, and improves its texturizing properties, making it more functional in food applications.

E1451 Acetylated Oxidized Starch is characterized by improved solubility in water, increased resistance to digestive enzymes, and greater stability over a wide pH range.
E1451 Acetylated Oxidized Starch is especially valued in frozen products, where it contributes to texture preservation and prevents water crystallization.

E1451 Acetylated Oxidized Starch can bind more water than normal starch, even in heat, and liquids are thus thickened by E1451 Acetylated Oxidized Starch, lending sweet desserts enhanced creaminess.
E1451 Acetylated Oxidized Starch, when dissolved at high temperatures, forms highly stable transparent mucilage.

E1451 Acetylated Oxidized Starch is approved by major food safety authorities including the FDA and EFSA, ensuring it meets strict quality and safety standards.
E1451 Acetylated Oxidized Starch has industrially desirable properties for food stored for a long time in packets, cans, and bags, ensuring product quality does not change during storage.

Uses of E1451 Acetylated Oxidized Starch:
E1451 Acetylated Oxidized Starch is used in the production of a variety of food products, including sauces, soups, dairy products, desserts, bakery products, and ready meals.
E1451 Acetylated Oxidized Starch is used to thicken soups and sauces, and may be used as a partial substitute for gelatine in the production of gummies.

E1451 Acetylated Oxidized Starch is used in products such as chewing gum, jelly candy, bone candy, thick dipping sauces, and special sauces.
E1451 Acetylated Oxidized Starch is mainly used in chips, canned soups, instant pudding, low-fat ice cream, cheese sauces, powder coated foods such as cocoa-dusted almonds, and candies.

E1451 Acetylated Oxidized Starch is used in dairy products such as yogurt, cheese, and ice cream to enhance texture and stability, ensuring consistent and desirable quality.
E1451 Acetylated Oxidized Starch is used in sauces and dressings to provide superior thickening and stabilizing properties, improving the consistency and shelf life of sauces, dressings, and gravies.

E1451 Acetylated Oxidized Starch is used in bakery products to contribute to moisture retention and texture, leading to a longer shelf life and better product quality.
E1451 Acetylated Oxidized Starch is used in various processed foods to improve texture, stability, and overall product quality.

E1451 Acetylated Oxidized Starch is used in complementary foods for infants and young children aged 6 months and older, including cereal-, fruit-, vegetable-, and meat-based baby foods, toddler foods, and junior foods, singly or in combination with other modified starches as thickeners.
E1451 Acetylated Oxidized Starch can be applied in a wide range of food categories including flavoured fluid milk drinks, condensed milk, clotted cream, cream analogues, milk powder, unripened cheese, ripened cheese, processed cheese, cheese analogues, dairy-based desserts, edible ices, processed fruit, confectionery, bakery wares, processed meat and poultry products, fish products, soups and broths, sauces, salad dressings, seasonings, condiments, water-based flavoured drinks, beer and malt beverages, ready-to-eat savouries, and prepared foods.

Benefits or Advantages of E1451 Acetylated Oxidized Starch:
E1451 Acetylated Oxidized Starch provides excellent stability under high temperatures, acidic conditions, and mechanical stress, maintaining its functionality in diverse processing environments.
E1451 Acetylated Oxidized Starch enhances the texture and consistency of food products, providing a smooth and appealing mouthfeel.

E1451 Acetylated Oxidized Starch has a lower gelatinization temperature than native starch, forming a stable gel at lower temperatures and making food processing easier.
E1451 Acetylated Oxidized Starch produces gels and pastes that are often clearer than those made with native starch, providing high clarity.

E1451 Acetylated Oxidized Starch resists the retrogradation process better than native starch, providing improved freeze-thaw stability ideal for frozen food products.
E1451 Acetylated Oxidized Starch can form thin, stable films, making it suitable for coatings and encapsulation applications.

E1451 Acetylated Oxidized Starch has good thin film-forming properties, reduces water absorption capacity, and decreases oxidation.
E1451 Acetylated Oxidized Starch creates a smooth, glossy original product surface and has good fluidity, binding, and coating capacity.

E1451 Acetylated Oxidized Starch increases the whiteness and transparency of products.
E1451 Acetylated Oxidized Starch helps in retaining moisture in food products, improving shelf life and preventing drying out.

E1451 Acetylated Oxidized Starch can replace gelatin or gum arabic in certain applications, providing clear binding and solidification.
E1451 Acetylated Oxidized Starch plays a key role in providing improved texture, stability, and appearance in food products, contributing to consumer satisfaction and increasing the market value of foods.

Features of E1451 Acetylated Oxidized Starch:
E1451 Acetylated Oxidized Starch appears as a white or nearly white powder or granules, or if pregelatinized, as flakes, amorphous powder, or coarse particles.
E1451 Acetylated Oxidized Starch is odorless or has a slight characteristic starch odor, with a neutral taste.

E1451 Acetylated Oxidized Starch is dispersible or partially soluble in water depending on processing conditions, and insoluble in ethanol.
E1451 Acetylated Oxidized Starch is a fine free-flowing powder with bulk density depending on grade and particle size.

E1451 Acetylated Oxidized Starch is suitable for a broad range of applications including dairy products, sauces, dressings, bakery items, and processed foods.
E1451 Acetylated Oxidized Starch is not for fragrance use and not for flavor use.

Chemical Properties of E1451 Acetylated Oxidized Starch:
E1451 Acetylated Oxidized Starch is based on a complex carbohydrate backbone of amylose and amylopectin starch chains made from glucose units linked by alpha-1,4 and alpha-1,6 glucosidic bonds, each glucose unit having three hydroxyl groups that can undergo chemical modification.
E1451 Acetylated Oxidized Starch oxidation involves the deliberate introduction of carboxyl groups, while acetylation leads to the replacement of hydroxyl groups with acetyl esters.

E1451 Acetylated Oxidized Starch is characterized by improved solubility in water, increased resistance to digestive enzymes, and greater stability over a wide pH range compared to native starch.
E1451 Acetylated Oxidized Starch has low chemical reactivity under normal handling, storage, and processing conditions, and no dangerous reaction is expected during ordinary food, cosmetic, pharmaceutical, or industrial use.

E1451 Acetylated Oxidized Starch is chemically stable under normal ambient temperatures and recommended storage conditions, maintaining its physical and functional properties when stored in a dry, clean, and well-ventilated area.
E1451 Acetylated Oxidized Starch stability may be reduced by exposure to excessive moisture, high humidity, heat, or contamination.

Production and Chemical Reactions of E1451 Acetylated Oxidized Starch:
E1451 Acetylated Oxidized Starch is obtained by treatment of food starch with sodium hypochlorite followed by esterification with acetic anhydride in accordance with good manufacturing practice.
E1451 Acetylated Oxidized Starch may additionally be subjected to acid, alkali, enzyme, or bleaching treatment in accordance with good manufacturing practice.

E1451 Acetylated Oxidized Starch production involves first treating starch with an oxidizing agent to break down the molecular structure and reduce viscosity, then introducing acetyl groups into the starch structure through acetylation.
E1451 Acetylated Oxidized Starch is produced from raw materials such as wheat, potatoes, or corn, and the corn may also be genetically modified without this having to be stated on the label.

E1451 Acetylated Oxidized Starch production results in a better rate of swelling, improved water binding capacity even in heat, and formation of highly stable transparent mucilage when dissolved at high temperatures.
E1451 Acetylated Oxidized Starch quality control checks parameters such as acetyl content, carboxyl content, moisture, pH, viscosity, whiteness, and purity.

Material Safety Data Sheet (MSDS) of E1451 Acetylated Oxidized Starch:

Handling of E1451 Acetylated Oxidized Starch:
E1451 Acetylated Oxidized Starch should be handled in accordance with good industrial hygiene and safety practices.
E1451 Acetylated Oxidized Starch handling requires avoiding breathing dust and avoiding contact with eyes, skin, and clothing.

E1451 Acetylated Oxidized Starch handling requires gentle handling methods to reduce airborne dust, and the working area must be kept clean and dry.
E1451 Acetylated Oxidized Starch handling requires not eating, drinking, or smoking while handling the product, and washing hands thoroughly after handling and before breaks.

SDS of E1451 Acetylated Oxidized Starch:

Stability and Reactivity of E1451 Acetylated Oxidized Starch:

Chemical stability:
E1451 Acetylated Oxidized Starch is chemically stable under normal ambient temperatures and recommended storage conditions.

Reactivity:
E1451 Acetylated Oxidized Starch has low chemical reactivity under normal handling, storage, and processing conditions.
No dangerous reaction is expected during ordinary use.

Possibility of hazardous reactions:
Hazardous polymerization is not expected.
E1451 Acetylated Oxidized Starch dust formation should be controlled because fine organic powders may create combustible dust clouds in air under certain conditions.

Conditions to avoid:
Excessive moisture.
High humidity.
Direct sunlight.
High temperatures.
Open flames and ignition sources.
Dust accumulation.

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 E1451 Acetylated Oxidized Starch:

Handling:
Avoid breathing dust and avoid contact with eyes, skin, and clothing.
Prevent unnecessary dust formation during weighing, mixing, transfer, or processing.

Storage:
Store in a cool, dry, clean, and well-ventilated area.
Keep containers tightly closed when not in use.
Protect from humidity, water contact, dust contamination, pests, and foreign materials.
Keep in original food-grade packaging or suitable tightly closed containers.

First Aid Measures of E1451 Acetylated Oxidized Starch:

Inhalation:
Move the person to fresh air and keep comfortable for breathing.
If coughing, throat irritation, or breathing discomfort persists, seek medical attention.

Skin contact:
Wash affected skin with soap and water.
If redness, dryness, or irritation continues, obtain medical advice.

Eye contact:
Rinse cautiously with clean water for several minutes.
Remove contact lenses if present and easy to do, then continue rinsing.
Seek medical attention if irritation, redness, or discomfort persists.

Ingestion:
Rinse mouth with water.
E1451 Acetylated Oxidized Starch is generally considered low hazard when used as intended.
If discomfort, nausea, or unusual symptoms occur, seek medical advice.

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

Firefighting Measures of E1451 Acetylated Oxidized Starch:

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

Unsuitable extinguishing media:
Avoid using a strong direct water jet if it may spread dust or burning material.

Specific hazards:
E1451 Acetylated Oxidized Starch is an organic powder and may burn under fire conditions.
Fine dust dispersed in air may form explosive dust-air mixtures if exposed to an ignition source.

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

Firefighting advice:
Avoid generating dust during firefighting operations.
Cool exposed containers with water spray.
Prevent contaminated firefighting water from entering drains, sewers, or natural waterways.

Accidental Release Measures of E1451 Acetylated Oxidized Starch:

Personal precautions:
Avoid breathing dust and avoid contact with eyes.
Ensure adequate ventilation in the affected area.
Keep unnecessary personnel away from the spill area.

Environmental precautions:
Prevent large quantities from entering drains, surface waters, soil, or sewage systems.

Cleanup methods:
Sweep up or vacuum the spilled material carefully using dustless cleaning methods.
Place collected material into suitable, clean, and labeled containers for reuse or disposal according to local regulations.
Do not use compressed air for cleaning.

Exposure Controls / Personal Protective Equipment of E1451 Acetylated Oxidized Starch:

Engineering controls:
Provide adequate general ventilation.
Use local exhaust ventilation in areas where dust may be generated such as mixing, weighing, milling, filling, or transfer operations.

Respiratory protection:
Use a suitable dust mask or particulate respirator if dust levels are high or ventilation is insufficient.
Respiratory protection is not normally required under good ventilation.

Eye protection:
Wear safety glasses or protective goggles to prevent dust contact with eyes.

Hand protection:
Use suitable protective gloves, especially during prolonged handling or when dust exposure is high.

Skin and body protection:
Wear protective gloves and suitable work clothing during handling.

Hygiene measures:
Wash hands after handling and before eating, drinking, smoking, or using the restroom.
Do not touch eyes or face with contaminated hands.
Keep work areas clean and prevent dust accumulation.

Identifiers of E1451 Acetylated Oxidized Starch:
E Number: E1451
Name: Acetylated Oxidized Starch
CAS No.: 68187-08-6
INS No.: 1451
H/S Code: 3505.10.90
Function: Thickener, stabilizer, binder, emulsifier, coating agent

Properties of E1451 Acetylated Oxidized Starch:
Physical state: Powder
Appearance: White to off-white fine free-flowing powder or granular powder
Odor: Odorless or slight characteristic starch odor
Solubility: Dispersible or partially soluble in water depending on processing conditions
pH: Typically neutral to slightly acidic or slightly alkaline in aqueous dispersion
Flammability: May burn under fire conditions
Explosive properties: Fine dust may form explosive mixtures with air
Oxidizing properties: Not classified as oxidizing
Melting point: Not applicable
Boiling point: Not applicable
Flash point: Not applicable
Decomposition temperature: Decomposes at elevated temperatures

Specifications of E1451 Acetylated Oxidized Starch:
Chemical name: E1451 Acetylated Oxidized Starch
Appearance: White to off-white powder or granules
Odor: Odorless
GHS Classification: None found
Oral/Parenteral Toxicity: Not determined
Dermal Toxicity: Not determined
Inhalation Toxicity: Not determined
Storage conditions: Store in a cool, dry, well-ventilated area in tightly sealed containers
Shelf life: Stable when stored properly under recommended dry and sealed conditions

Names of E1451 Acetylated Oxidized Starch:
E1451 Acetylated Oxidized Starch
Acetylated Oxidized Starch
Acetylated Oxidised Starch
E1451
INS 1451
Starch Acetate Oxidized
Starch Acetylated Oxidized
Oxidized Starch Acetate
Modified Starch E1451