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E1422
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Acelylated distarch adipateVegetable gums, Thickeners, Stabilisers, Modified starch
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Description
Acetylated distarch adipate is prepared by treating starch with adipic anhydride and acetic anhydride to form white or nearly white powder, granules, or flakes (if pregeatinised) that improve stability at high temperatures. It is used as a thickenerA substance used to increase the viscosity of a mixture while minimising changes to any other properties., stabiliserGives food a firmer texture by preventing the breakdown of emulsions in food., emulsifierUsed in food to maintain a uniform mixture between two or more unblendable mixutres. For example a mixture of oil and water. This is achieved by having one end of the emulsifier molecule soluble in water and the other end soluble in fats and oils., and binder in foods. Although used in many products it is predominately used in frozen cakes, dry mixes (cupcakes, muffins, cakes, cookies, and self-saucing puddings), flavoured toppings and sauces, breakfast cereals, pies, custard powders, mayonnaises, salad dressings (eg caesar salad dressing) and infant food.
Common Uses
Used predominately in in frozen cakes, dry mixes (cupcakes, muffins, cakes, cookies, and self-saucing puddings), flavoured toppings and sauces, breakfast cereals, pies, custard powders, mayonnaises and salad dressings (eg caesar salad dressing). Also used in soups, vegetable and meat sauces, salad dressings, ketchup, and fruit concentrates, jams, marmalades, jellies, and purees, desserts, custards, pies and fillings, and instant beverages, dried foods, fermented milk, drinking yoghurt, flavoured milks, whipped creams, unripened cheese, whey products, fat-based desserts, semi-preserved or frozen fish and some seafood, coffee, coffee substitutes, tea, herbals teats, hot cereal, breakfast oats, pre-cooked pastas and noodles, starch based desserts (rice pudding, tapioca), dried or heat-coagulated eggs, confectionary, and many more.
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