Allervibe
E1422
Acetylated distarch adipate
A modified starch that is cross-linked with adipic acid groups and acetylated, giving heat, acid and freeze-thaw stable thickening.
i Additive Details
| Is E1422 Acetylated distarch adipate safe?
The base starch may be maize, waxy maize, potato, tapioca, rice or wheat, and wheat-derived material may contain gluten. EU labelling rules require the cereal to be identified in the ingredient list when it is a gluten-containing cereal, so wheat-based modified starch must be declared as such; if no cereal is named, the starch is normally from a gluten-free crop. It is otherwise digested like other starches and is not an allergen in itself.
| Uses
Thickens and stabilises canned and jarred soups, sauces, gravies, salad dressings, fruit fillings, ready meals, yoghurts and some baby foods. It withstands sterilisation, low pH and repeated freezing and thawing without thinning or releasing water.
| Interactions
The cross-links hold the starch granule together under heat, acid and shear, where native starch would break down and thin out. It is often used alongside E1442 (hydroxypropyl distarch phosphate) and with gums such as xanthan or guar.
| Origin
Native starch from maize, waxy maize, potato, tapioca, rice or wheat is reacted with adipic anhydride and acetic anhydride, then washed and dried. The modification is chemical and does not change the underlying crop.
| Daily Intake
ADI not specified. It is treated as a food ingredient rather than a substance requiring a numerical limit, though specific maximum levels apply in foods for infants and young children.
Information is sourced from public regulatory bodies (EFSA, FDA, WHO) and is for reference only. Always read the package and consult a healthcare professional for medical advice.
Related additives
- E1442 Hydroxypropyl distarch phosphate A modified starch that is both cross-linked with phosphate and etherified with hydroxypropyl groups, which gives it freeze-thaw stability.
- E401 Sodium alginate The sodium salt of alginic acid, extracted from brown seaweed and used to thicken and gel foods.
- E406 Agar A gelling polysaccharide extracted from red seaweed, used to set jellies, desserts and confectionery.
- E418 Gellan gum A polysaccharide made by bacterial fermentation, used as a gelling agent and stabiliser.
- E460 Powdered cellulose Purified plant fibre, used as a bulking agent, anti-caking agent and thickener.
- E1404 Oxidised starch A starch treated with an oxidising agent to give thinner, clearer and more stable pastes.
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