GUANGJI STARCHTapioca & modified starchHydroxypropyl substitution and phosphate crosslinking support processing tolerance and consistent chilled or frozen texture in dairy products, fillings and sauces.
GUANGJI · E1442
Packaging images are for identification. Confirm actual packaging with your order.
Chilled and heat-treated fermented dairy · Custards and frozen fillings · Prepared-meal sauces
Hydroxypropyl substitution and phosphate crosslinking support processing tolerance and consistent chilled or frozen texture in dairy products, fillings and sauces.
E1442 is hydroxypropyl distarch phosphate. Hydroxypropyl groups influence hydration and chain association during storage; phosphate bridges restrain swelling during processing. The code can cover different botanical sources and both cook-up and pregelatinized forms.
The substituent and crosslink have different roles: one affects storage-related chain reassociation, the other granule expansion. A high water-paste viscosity alone does not establish dairy compatibility, retort tolerance or shelf-life performance. E1442 is not universally superior to E1422.
Slurry preparation → controlled hydroxypropylation and phosphate crosslinking → adjustment and washing → dewatering, drying and screening. Any further pregelatinization must be specified.
Typical steps for this modification class, not production parameters for this grade.Prioritize when texture must remain consistent through processing and storage. Consider E1440 for gentler processes focused on softness. For cold preparation, confirm pregelatinized form. Compare E1422 at equal solids and identical processing rather than assuming a hierarchy.
Assess viscosity drift and separation in the complete protein system, not only in water.
Balance filling flow with cooled shape retention and low thaw separation.
Reproduce heating, pumping, freezing and reheating; success at one stage does not validate the others.
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.
A 2025 Food Chemistry: X study (103028) used a model containing 1.5% w/v hydroxypropyl distarch phosphate and 8% w/v sucrose to investigate enzyme-related stability. Here 1.5% w/v means 1.5 g per 100 mL of solution. Certain heat-stable α-amylases degraded the starch; dairy experiments also showed viscosity loss. This is a model-system concentration, not a yogurt dosage recommendation or a performance specification for this grade.
Priorities: stored viscosity drift, thaw/reheat separation, flow and spoonable texture. In dairy systems, examine protein compatibility and enzyme-related losses. Confirm modification identity, hydration form and grade-specific processing limits; do not transfer another supplier’s temperature claim.
JECFA — modified starch identities ↗
Food Chemistry: X (2025) — amylase model study ↗
Roquette — pregelatinized E1442 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.