GUANGJI STARCHTapioca & modified starchPhosphate crosslinks reinforce starch granules against processing damage; heat and shear stability are the main focus, rather than automatic long-term freeze–thaw protection.
GUANGJI · E1412
Packaging images are for identification. Confirm actual packaging with your order.
Cooked sauces requiring hot holding or pumping · Cooked meat products · Cooked then frozen foods
Phosphate crosslinks reinforce starch granules against processing damage; heat and shear stability are the main focus, rather than automatic long-term freeze–thaw protection.
E1412 is distarch phosphate. Phosphate ester bridges connect starch chains and constrain swelling during cooking. Unlike E1422 or E1442, its definition does not include acetyl or hydroxypropyl stabilizing groups. Cook-up grades still need adequate gelatinization.
Crosslinks reduce excessive expansion and breakdown. Stronger crosslinking does not necessarily give higher viscosity: under insufficient heating, a highly crosslinked granule may not swell enough. Processing tolerance cannot be used to infer resistance to storage-related firming.
Slurry → controlled phosphate crosslinking → adjustment and washing → dewatering, drying and screening. Typical routes use suitable phosphate crosslinking reagents; the supplier must confirm the actual route.
Typical steps for this modification class, not production parameters for this grade.Prioritize when heat and mechanical processing are the main challenges. Consider E1414, E1422 or E1442 when firming or repeated freeze–thaw separation dominates. For uncooked cold preparation, select a suitable pregelatinized form.
Evaluate viscosity retention through the actual heating and shear history.
Assess water retention and firmness in the protein system; starch is not a replacement for the protein gel.
Evaluate processing stability, but compare dual-modified types separately if thaw separation is the main issue.
Listed packaging: 25 kg. Origin: Vietnam. Request the grade-specific TDS and batch COA; confirm botanical source, cook-up or cold-hydrating form, shelf life and storage conditions.
Compare viscosity only with the same method, concentration and temperature programme. BU values are not directly comparable without test conditions. Validate performance and dosage in the actual formulation.
No transferable dosage is available here. Roquette CLEARAM PI 10 00 is a pea-derived E1412 coating grade with a published application direction but no quoted use level. It illustrates grade specialization and is not a quantitative recommendation for this tapioca product.
Priorities: pasting curve, viscosity loss during hot holding, viscosity after shear, and gelatinization temperature and time. Test freeze–thaw separation independently. Confirm botanical source, grade-specific modification information and the measurement method.
JECFA — modified starch identities ↗
Roquette — pea-based E1412 coating grade ↗
This guide supports selection. Product specifications are governed by the TDS (technical data sheet) and batch COA (certificate of analysis). Determine usage through process trials and the applicable regulations in the market of sale.
Share your application, target texture, heating temperature, pH, shear conditions and storage method so the team can confirm a grade and arrange sample validation.