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E1450
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Starch sodium octenyl succinateVegetable gums, Thickeners, Stabilisers, Modified starch, Emulsifiers
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Description
Starch sodium octenyl succinate is prepared by treating starch with octenyl succinic anhydride (succinic acid and octanol). It is predominately used as a thickenerA substance used to increase the viscosity of a mixture while minimising changes to any other properties. and 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. for products containing oil-in-water emulsions, and is easily soluble in cold liquids. It effectively disperses oils and fats in sauces, improves colourAdded to change or intensify colour in food. and taste, avoids de-mixing, remains unchanged when food is frozen and thawed, and extends the shelf-life of products. Predominately used to thicken drinks, yoghurt, cheese, canned food, frozen fruit, pies, jellies, gravy stuffing, and thick food, canned vegetables, fishes and meat, salad dressings, sauces, and confectionary.
Common Uses
Used to thicken drinks, yoghurt, cheese, canned food, frozen fruit, pies, jellies, gravy stuffing, and thick food, canned vegetables, fishes and meat, salad dressings, sauces, and confectionary. 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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