SKU: 48788389353

E1420 Acetylated starch modified waxy corn starch

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Description

E1420 Acetylated starch modified waxy corn starchSource: Corn, waxy corn, tapioca Appearance: White powder Character: tasteless, odorless Main function: Thickening agent, water retention agent, stabilizer, gelatinizing agent, dispersant Functions and advantages 1. It has lower gelatinization temperature, and has a stronger water absorption at a lower temperature, suitable for the production of dough, rice flour and other products for absorbing water 2. It has good transparency after gelatinization,

Source: Corn, waxy corn, tapioca
Appearance: White powder
Character: tasteless, odorless

Main function:

Thickening agent, water retention agent, stabilizer, gelatinizing agent, dispersant
Functions and advantages
1.     It has lower gelatinization temperature, and has a stronger water absorption at a lower temperature, suitable for the production of dough, rice flour and other products for absorbing water
2.     It has good transparency after gelatinization, and is suitable for products with high requirements on transparency and brightness, which is better than acetylated distarch phosphate
3.     It has high peak viscosity and low cold lake viscosity. It has strong adhesion in heating and good flow after cooling
4.     It has good anti-aging property and can keep good stability in storage, no drainage, no dilute, no harden
5.     It has good freeze-thaw stability, suitable for frozen storage products, which is better than acetylated distarch phosphate
6.     It has good film-forming property, good membrane transparency, high strength and good toughness
7.     It has good shear resistance, can meet requirements of products which need high speed shear, mean or pass through the colloidal mill
8.     It has good high temperature resistance, cooking at high temperature can still maintain a high viscosity, suitable for high temperature heating products
9.     It has good resistance to acid, in PH < 4 is, still can position high viscosity, suitable for acid food
10.  It has good salt tolerance, and its viscosity always increases with the increase of experimental content when the experimental content increases to 4%

Applications

1.     Sauce: mayonnaise, ketchup/tomato sauce, various fruit jam, etc.
2.     Yogurt, yogurt products
3.     Replace part of Agar-Agar in jelly
4.     Flavors: bean sauce, chili sauce, salad sauce, etc.
5.     Bread, cake, noodles, macaroni, improve the utilization of raw materials, improve taste and flavor
6.     Aquatic products, meat paste products, canned food, etc., strengthen the organization, maintain fresh taste, enhance taste sense
7.     Fruit juice, vegetable juice, wine, etc., as dispersant
8.     Ice cream, caraweis, etc., improve taste and stability

 

 

 
 

 

Shipping Notes
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Exchange/Return Notes
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SKU: 48788389353

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Hailey
Natrona Heights, US
★★★★★ 5
Great price, good condition
Format: Paperback
This is was exactly what I was looking for, slightly used but paid a great price compared to brand new! Definitely recommend.
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Reviewed in the United States on January 17, 2026
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Breanna Geyer
Whiting, US
★★★★★ 5
Good for research
Format: Paperback
Nursing research is not the place for me but it’s good to know this stuff before you become a nurse. I did use this for many assignments.
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Reviewed in the United States on January 22, 2024
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Charles C.
Dallas, US
★★★★★ 5
Condition
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This book was in great condition and delivery was on time.
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Reviewed in the United States on September 14, 2023
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Jennifer
Fort Morgan, US
★★★★★ 4
Visible damage after opening the package.
Format: Paperback
I decided to order a rental textbook and it is what I need and I will use it, I just don't want to be responsible for the damage it already had when I opened the package.
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Reviewed in the United States on January 12, 2023
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Dejah
Belleville, US
★★★★★ 5
Good!
Format: Paperback
In great condition, shipping took a few days though.
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Reviewed in the United States on February 9, 2023

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