Modified Corn Starch E1414 / E1422 / E1442 Cold Swelling / Hot Swelling CAS 9005-25-8

Details:

Modified Corn Starch E1414/ E1422/ E1442 Cold Swelling/ Hot Swelling CAS 9005-25-8

 

 

Description:
Modified Corn Starch (E1422) is a food additive derived from corn starch. It is produced by physically, enzymatically, or chemically modifying the structure of corn starch to enhance its functionality and improve its properties. Modified Corn Starch is a white to off-white powder with various applications in the food industry.

 

Specification:
The specifications of Modified Corn Starch can vary depending on the specific grade and manufacturer. Here are some general specifications:

• Chemical formula: Variable (modified form of corn starch)
• Appearance: White to off-white powder
• Purity: Typically, not less than 98% or higher (depending on the grade)
• Moisture content: Generally low moisture content to ensure stability and prevent microbial growth
• Gelatinization temperature: Modified Corn Starches can have different gelatinization temperatures depending on the specific modification process.

Application:
Modified Corn Starch (E1422) finds applications in the food industry, including:

1. Food Thickening and Stabilizing Agent: Modified Corn Starch is commonly used as a thickening and stabilizing agent in various food products. It provides increased viscosity, texture, and stability to sauces, gravies, soups, dressings, desserts, and other food formulations. It helps improve the mouthfeel and overall quality of the products.

2. Texture Modifier: Modified Corn Starch can modify the texture of food products by providing smoothness, creaminess, or desired mouthfeel. It can be used to enhance the texture of dairy products, confectioneries, bakery items, and processed meats.

3. Film-Forming Agent: Some modified corn starches have film-forming properties, making them suitable for applications where a thin edible film or coating is desired. These films can be used to protect food surfaces, encapsulate flavors or active ingredients, or improve the appearance of food products.

4. Freeze-Thaw Stability: Modified Corn Starch can improve the freeze-thaw stability of food products, preventing undesirable texture changes, syneresis (release of water), or separation during freezing and thawing processes. It is often used in frozen desserts, ice creams, and other frozen food products.

Features:

1. Thickening Power: Modified Corn Starch has excellent thickening properties, allowing it to increase the viscosity of food products. It forms a gel-like structure when heated, providing the desired consistency and texture.

2. Stability: Modified Corn Starch offers stability to food formulations by preventing ingredient separation, syneresis, or texture degradation during processing, storage, and handling.

3. Heat Resistance: Depending on the specific modification process, some modified corn starches exhibit enhanced heat resistance. This property allows them to withstand high temperatures encountered during food processing and cooking without losing their thickening or stabilizing properties.

4. Versatility: Modified Corn Starch is a versatile ingredient that can be used in a wide range of food products due to its diverse functionalities and compatibility with other ingredients.

 

Starch Usage And Synthesis

 

Chemical Properties	white fine crystalline powder
Chemical Properties	Starch occurs as an odorless and tasteless, fine, white to off-white powder. It consists of very small spherical or ovoid granules or grains whose size and shape are characteristic for each botanical variety.
Uses	Starch is used in face powders to give a “peach-like” bloom and also to provide a smooth surface on the skin. One problem with rice starch is that when it is moistened, it tends to cake. Furthermore, another drawback is that the wet product might provide an environment for bacterial growth.
Uses	Dusting powder; pharmaceutic aid.
Uses	corn starch is used as a thickener in cosmetics and in face powders. Corn starch absorbs water and is soothing to the skin. It can cause allergic reactions such as inflamed eyes, stuffy nose, and perennial hay fever. A natural material obtained from corn kernels.
Uses	Starch is a carbohydrate consisting of glucose units containing amy- lose and amylopectin which contribute to varying starch properties. starch is insoluble in cold water, but upon heating the starch gran- ules swell and burst forming starch paste. starch sources include arrowroot, corn, potato, rice, sage, tapioca, waxy corn, and wheat. starches are modified by treatment to alter their functional proper- ties. terminology designating these starches includes acid-modified cornstarch, food starch modified, modified food starch, oxidized cornstarch, pregelatinized starch, thin-boiling starch, and wheat starch, gelatinized. see specific starch.
Definition	A polysaccharide that occurs exclusively in plants. Starches are extracted commercially from maize, wheat, barley, rice, potatoes, and sorghum. The starches are storage reservoirs for plants; they can be broken down by enzymes to simple sugars and then metabolized to supply energy needs. Starch is a dietary component of animals. Starch is not a single molecule but a mixture of amylose (water-soluble, blue color with iodine) and amylopectin (not water-soluble, violet color with iodine). The composition is amylose 10–20%, amylopectin 80–90%.
Definition	starch: A polysaccharide consistingof various proportions of two glucosepolymers, amylose and amylopectin.It occurs widely in plants,especially in roots, tubers, seeds, andfruits, as a carbohydrate storageproduct and energy source. Starch istherefore a major energy source foranimals. When digested it ultimatelyyields glucose. Starch granules are insolublein cold water but disrupt ifheated to form a gelatinous solution.This gives an intense blue colourwith iodine solutions and starch isused as an indicator in certain titrations.
Production Methods	Starch is extracted from plant sources with specific processes according to the botanical origin. Typical production steps are steeping (corn), wet milling (corn, potato), dry milling (wheat), or sieving and physical separation with hydrocyclones. The last production step is usually a centrifugal separation from the starch slurry followed by drying with hot air. The starch separation process may use sulfur dioxide or peroxides as a processing aid, improving the separation process and the microbial quality of the final product.
General Description	Fine, white, odorless powder. Note that granules from different vegetable sources vary in shape, size, and general appearance. A mixture of the carbohydrate polymers amylose amylopectin varying according to the vegetable source. Principally used for food.
Reactivity Profile	Starch is combustible. Presents a dust explosion hazard if dispersed as a fine dust in air in sufficient concentrations. Granules swell greatly in water and produce a colloidal suspension. Incompatible with oxidizing agents, acids, iodine, bases. Reacts with nitric acid/sulfuric acid mixtures to give nitroStarch, an explosive.

 

 

 

Specifications:

 

Items	Specifications
Appearance	White powder
Assay	99% Min
Moisture content	1% Max
Ash	≤0.06%
Ph	5.0-6.7
Pb(mg/kg)	≤0.5%
As(mg/kg)	≤0.3%
Loss on drying	≤ 2.0% (60, 5h)
Ar(mg/kg)	≤1.0%
Health Inspection
Total Aerobic	≤1000CFU/g
Mold and Yeast	≤100CFU/g
E.coli	Non-detective
Salmonella	Non-detective

 

Packaging	1kg-15kg packing	2 PE bag inside + 1 foil bag outside in carton
	25kg-50kg packing	2 PE bag inside + 1 foil bag outside in drum
	Other packing	Customized packing
Drum Size	D38cm*H60cm or customized, 25 kg/ drum
Shipping	1-50kg	International Express	Fast and convenient	Door to Door
	50-500kg	Air Transportation	Fast and cheap	To Air Port
	Above 500kg	Sea Transportation	Cheap and convenient	To Port

 

 

 

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