Chemically modified starches contain an E-number; the declaration is Modified starch. Oxidized starch (E1404) is a suitable carrier for food mixtures exhibiting low viscosities after hot preparation. Compared to native starches, acetylated cook-up starches (E1420) are characterized through lower gelatinization temperatures and an improved stability against retrogradation. Regarding heat treatment, acidic conditions and shear forces, di-starch phosphates (E1412) are stable in terms of their viscosity. Acetylated di-starch phosphates (E1414) and adipates (E1422) additionally exhibit excellent freeze-thaw stability as well as clear appearance of the final preparation. Starch sodium octenyl succinate (E1450) exhibits emulsifying properties making it perfectly suitable in the application of oil-in water applications.
Clean label starches free from E-numbers (food additives). Main applications are soups, sauces, snacks, surimi, processed sea food and processed meat where it used as a thickener, binder, texturizer, anti-caking, or gelling agent. Available native potato starches: Standard viscosity High viscosity Low Moisture (9%, 12% residue of water)
