acetylated starch (E1420)

Acetylated starches E1420 (also known as starch acetate) are chemicallymodified starches. The term refers to (ester-) compounds of starch andacetic acid. A further chemical reaction with adipic acid produces acetylated di-starch adipate E1422.

Acetylated starches are distinguishable through high levels of shear strength. They are particularly stable against heat and acids and form flexible, water-soluble films.

Application
Significant applications are:

1.convenience products, frozen foods
2.pudding and desserts
3.sauces, mayonnaise, dressings
4.baked goods, cake fillings
5.dried products