GUANGJI STARCHTapioca & modified starchAcetylation and adipate crosslinking combine moisture retention with processing stability for meat products, frozen foods and sauces.
GUANGJI · E1422
Packaging images are for identification. Confirm actual packaging with your order.
Meatballs and sausages · Frozen fillings and prepared foods · Cooked sauces and gravies
Acetylation and adipate crosslinking combine moisture retention with processing stability for meat products, frozen foods and sauces.
E1422 is acetylated distarch adipate, a dual-modified starch. Acetyl groups influence how starch chains associate after cooking, while adipate bridges restrain excessive granule swelling. Selection therefore addresses both viscosity loss during processing and water loss or texture changes during storage.
Retrogradation is the reassociation of gelatinized starch chains, which can cause firming and water release. Acetyl substitution helps limit this tendency; crosslinks support granule integrity during cooking and mixing. Water retention and processing tolerance must be tested separately.
Starch slurry → controlled acetylation and adipate crosslinking → adjustment and washing → dewatering, drying and screening. The actual sequence and conditions depend on the manufacturer.
Typical steps for this modification class, not production parameters for this grade.Prioritize for cooked products that must retain water during chilling or freezing. For instant cold thickening, choose a pregelatinized grade. Compare E1412 when processing tolerance is the main issue. E1422 and E1442 cannot be ranked by code alone: compare texture, separation and viscosity under identical conditions.
Assess cooking yield and dryness in combination with extracted meat proteins, salt and added water; starch does not replace the protein gel.
Compare thaw drip and reheated structure where both processing and frozen storage affect quality.
Evaluate viscosity after cooking and pumping, plus storage separation; acidic retort conditions require separate validation.
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 universal dosage is stated. Set trials around the grade supplier’s application guidance, protein content or sauce solids, then compare cooking yield, water release and sensory texture. Reaction-reagent proportions are not food-use levels.
Priorities: cooking yield, thaw drip, reheating separation, viscosity at final pH and after shear, plus meat texture. Confirm acetyl/adipate identity, cook-up or instant form and viscosity test conditions in the grade documentation.
JECFA — modified starch identities ↗
Roquette — specialty starch grade guide ↗
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.