E1451 - Acetylated Oxidised Starch

Acetylated Oxidized Tapioca Starch (E1451) is a chemically modified starch form. The chemical modification process involves both oxidation and acetylation, where native tapioca starch is chemically treated to introduce oxygen-containing functional groups (oxidation) and acetyl groups (acetylation) into the starch molecules.  

HS Code: 350510
Net weight: 25/50kg PP/Kraft bag (55.1/110.2 lbs)

Characteristics

• Provides an outstanding base layer formation.
• Reduces water absorption and limits oxidation.
• Improves structural strength and clarity, resulting in a glossy surface finish on the product.

Applications

• Used in a variety of products including dipping sauces, dressings, canned foods, dairy items, spices, and fruit drinks.
• Functions as an emulsifier, stabilizer, and thickener, and is incorporated into rice noodles, noodle products, different kinds of chewing gums, and other gum products.