Different modifications, E-code no. & chemical names

Combinations:

• E-1414 Acetylated distarch phosphate
• E-1422 Acetylated distarch adipate
• E-1442 Hydroxypropylated distarch phosphate

Cross linked:

• E-1412 Di-starch phosphate

Stabilized:

• E-1420 Starch acetate
• E-1440 Hydroxypropylated starch
• E-1450 Starch sodium octenyl succinate

Thin boiling: Paper Industry

• E-1404 Oxidized starch
• E-1451 Oxidized starch acetate
• E-1451 Acid hydrolyzed starch

Cationic starch: Paper Industry

We have ALL DS level you need ask us for specification or a sample.

The special properties of modified cross linked starches

In certain applications the cross linked Tapioca starch has special properties, which gives some advantages, when or if you compare the cross linked starch with native (non modified) starch:

1. Increased heat/shear stability
2. Increased stability at low pH values
3. Shorter structure