Starch 1450

Starch Sodium Octenyl Succinate (E1450) is often used to enhance the manufacture of end products. Our TAPIOGEL 993 is one of the modified starches under this type. It is created Functional Uses

Thickener: E1450 is used to increase the viscosity of food products, providing a thicker and more substantial texture.
Stabilizer: It helps maintain the stability of food formulations, preventing separation or undesirable changes in texture over time.
Binder: E1450 acts as a binder, helping to hold ingredients together and improve the overall structure of certain food products.
Emulsifier: It assists in creating and stabilizing emulsions, ensuring the even distribution of fat-based ingredients in products like sauces and dressings.
Characteristics of Starch Sodium Octenyl Succinate (E1450)
The characteristics of Starch Sodium Octenyl Succinate (E1450) include:


Excellent Emulsification Properties: E1450 exhibits effective emulsification, reducing surface tension and facilitating the formation of stable emulsions between oil and water phases.
High Stability: This starch maintains good stability even in high temperatures and under acidic or alkaline conditions, contributing to the overall resilience of products.
Improved Texture: E1450 enhances the texture of food products, increasing softness and moisturizing properties, which positively impact the taste and mouthfeel.
Easy Dispersibility: Cassava-based octenyl-succinic anhydride (OSA) starch E1450 is easy to disperse in water, promoting uniformity in mixtures and formulations.
 

Cold Water Solubility: This starch is easily soluble in cold water, leading to convenient usage.
Transparency and Shininess: When prepared, it results in a transparent and shiny paste, contributing to the visual appeal of food products.
Freezing Resistance: Exhibits good resistance to freezing and thawing processes, making it suitable for products that undergo freezing.
High Anti-Aging Stability: Demonstrates high stability against aging, ensuring a longer shelf life for the products in which it is used.
Short Paste with Good Smear and Cohesion: Forms a short paste with desirable smear and cohesion properties, enhancing the texture and consistency of food products.

Dairy Products: Used to enhance stability and texture in dairy products.
Ice Cream: Acts as an emulsifier and stabilizer in ice cream.
Juices and Beverages: Employed to improve texture and stability in juices and beverages.
Pastries and Baking: Enhances the texture and stability of pastries and baked goods.
Low-Fat Mayonnaise: Included in the production of low-fat mayonnaise for texture improvement.
Bread: Contributes to the texture and stability of bread.
Chai Tea: Included in chai tea formulations.
Cheese Products: Used in certain cheese products for its functional properties.
Drink Products: Employed in drink formulations to improve stability.
Gluten-Free Products: Used in gluten-free products for texture enhancement.
Sauces: Included in sauces for its emulsifying and stabilizing effects.
Seasonings: Used in seasoning formulations for texture improvement.
Soups: Contributes to the texture and stability of soups.
Yogurt: Employed in yogurt production for its stabilizing properties.

especially for encapsulation of volatile flavor oils.

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