Modified starches in foods; They are food additives used as thickeners, stabilizers and emulsifiers. Modified starches and E codes used in the food industry are as follows:
Dextrin (E1400): It is a polymer of dextrose prepared by partial breakdown of starch. General features; It can be listed as thickener and use in food coatings. There is no known side effects. It is used in many different products.
Acid-treated starch (E1401): Obtained by chemical treatment of starch or starch granules with inorganic acids. General features; It can be listed as a thickener and stabilizer. There is no known side effects. It is used in many different products.
Alkali-treated starch (E1402): Obtained by chemical treatment of starch or starch granules with sodium- or potassium hydroxide. General features; It can be listed as a thickener and stabilizer. There is no known side effects. It is used in many different products.
Bleached starch (E1403): Obtained by chemical treatment of starch with bleaches. General features; It can be listed as a thickener and stabilizer. There is no known side effects. It is used in many different products.
Oxidized starch (E1404): Obtained by chemical treatment of starch with hypochlorite. General features; It can be listed as a thickener and stabilizer. It is used in many different products.
Mono-starch phosphate (E1410): Obtained by chemical treatment of starch with phosphoric acid. General features; It can be listed as a thickener and stabilizer. There is no known side effects. It is used in many different products.
Starch acetate (E1420): Obtained by treating starch with acetic acid anhydride. It has thickening properties. It is used in many food products.
Hydroxypropyl starch (E1440): Obtained by chemical treatment of starch with propylene oxide. General features; It provides color and shine to the product and can be listed as a thickener. It is used in many food products.
Yorum Gönder