Modified Starch
Cross-linking (as in E1422 and E1442) strengthens the granule against shear, acid and heat, so the starch survives retort and high-shear mixing without breaking down.
Key Specifications
| E numbers | E1404 / E1414 / E1422 / E1442 / E1450 |
|---|---|
| Source | Waxy maize / tapioca / potato |
| Viscosity (5%) | 300-1500 mPa.s by type |
| Acetyl content | 0-2.5 percent |
| Freeze-thaw stability | E1442 best in class |
| Mesh | 100 / 120 |
Cross-linking and substitution do different jobs
Cross-linking (as in E1422 and E1442) strengthens the granule against shear, acid and heat, so the starch survives retort and high-shear mixing without breaking down. Substitution (acetylation or hydroxypropylation) prevents retrogradation, which is what stops a sauce from gelling or weeping after freeze-thaw.
Choosing the right E number
For a retorted sauce, E1442 gives the best combination of heat resistance and freeze-thaw stability. For a low-pH dressing, an oxidised starch such as E1404 is often enough and costs less.
Typical Applications
- Retort sauces and soups — 3-5 percent E1442 holds viscosity through sterilisation without syneresis.
- Frozen ready meals — 4-6 percent prevents water separation across repeated freeze-thaw cycles.
Frequently Asked Questions
Which type for retort?
E1442 hydroxypropyl distarch phosphate, for the best heat and shear tolerance.
Can modified starch be labelled clean?
Only as modified starch; native starch cannot match the process tolerance, so a clean-label route usually needs a different hydrocolloid blend.
Why does my sauce thin after retort?
Granule rupture from insufficient cross-linking. Move to a higher cross-linked grade or reduce shear before filling.
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