Oxidized starch (E1404) plays a vital role in the food industry, imparting its multifunctional properties to a variety of products. Whether it's enhancing the flavor of sauces and dressings or giving structure to baked goods, the impact is profound.
What is oxidized starch (E1404)?
Oxidized starch is modified starch that has been carefully processed. Food starches are treated with sodium hypochlorite in accordance with Good Manufacturing Practices (GMP). This treatment induces oxidation and intentionally introduces carboxyl groups into the starch structure.
In addition, oxidized starch can undergo additional treatments such as acid, alkali, enzyme or bleaching treatments, all of which are carried out in accordance with established good manufacturing practices.
Functional use
These functional properties make oxidized starch (E1404) a valuable ingredient in a variety of food applications, including:
- Stabilizers: Oxidized starches help maintain food stability and uniformity, especially in the presence of factors such as temperature changes.
- Thickeners: Typically used to increase the viscosity and thickness of foods, contributing to their texture and consistency.
- Binders: Oxidized starch acts as a binder, helping the ingredients in foods to stick together and improving the overall structural integrity.
- Gelling agent: It contributes to the gelling or gel-forming properties of certain foods, providing the desired texture and structure.
- Although oxidized starch (E1404) can indirectly promote emulsification due to its thickening and binding properties, it is not usually classified as the primary emulsifier.
Main properties and advantages of oxidized starch (E1404)
The main properties and benefits of oxidized starch (E1404) include:
- Chain length: E1404 has a shorter chain length compared to native starch.
- Plasticity and Whiteness: The oxidation process gives starch stable plasticity, improved whiteness and reduced microbial populations.
- Paste characteristics: At high concentrations, starch paste exhibits low viscosity, stability, good fluidity and high transparency. This is accompanied by an increase in carbonyl and carboxyl content and an enhancement in whiteness.
- Gelatinization temperature: E1404 has a low gelatinization temperature and is easy to gelatinize, making starch highly adhesive.
- Hydrogen Bonding: Hydrogen bonding reduces the tendency of starch to degrade, ensuring durability both internally and externally.
- Gel Clarity and Softness: E1404-derived starch gels have high clarity and softness, making them an excellent thickener for products requiring low stiffness gels. This property improves the stickiness of dough during kneading and bread making.
- Film formation: Oxidized starch E1404 can form a uniform and smooth film with low water absorption, high gloss and enhanced printing ability.
- Acid resistance: Starch has good acid resistance and can still maintain its properties under low pH conditions.
Common uses of oxidized starch (E1404) in the food industry
Oxidized starch (E1404) is a modified starch used in a variety of foods and applications. Some common products and foods in which E1412 is commonly used include:
- Coating products: used in coating products such as fried chicken powder, pre-mixed powder, seasonings, etc. to improve texture and stability.
- Confectionery: Used in marshmallow products, chewing gum, fruit pies, puddings, sponge cakes, jellies and fondants to enhance texture and stability.
- Sauces and Dressings: Recommended for salad and vegetable sauces, canned meat and vegetable sauces, dressings, mayonnaise and soups. Enhances viscosity, texture and stability.
- Dessert: Sweet or savory puddings used as main courses or desserts, and fruit fillings for confectionery products. Improves consistency and texture.
- Dairy products: used to produce flavored yogurt and heated yogurt, heat-treated flavored milk drinks and low-fat cream. Enhances consistency, texture and stability.
- Bakery Products: Used in a variety of bakery products such as breads, cakes, pastries and fillings. Improves moisturization, texture and shelf stability.
- Processed meat: used as a binder in processed meat products such as sausages, ham, canned meat, etc. Improves texture, water retention and sliceability.
- Beverages: Used as a stabilizer or thickener in beverages to enhance taste and prevent settling.
