Acetylated starch

Description

Acetylated starches E1420 (also known as starch acetate) are chemicallymodified starches. The term refers to (ester-) compounds of starch andacetic acid. A further chemical reaction with adipic acid produces acetylated di-starch adipate E1422.

• Acetylated starches are distinguishable through high levels of shear strength. They are particularly stable against heat and acids and form flexible, water-soluble films.

See also: starch

Application

Significant applications are:

• convenience products, frozen foods
• pudding and desserts
• sauces, mayonnaise, dressings
• baked goods, cake fillings
• dried products

Gene technology

This additive is produced from starch. Sources of starch are plants such as maize, potato or wheat.

Specific proportions of maize or maize starch (cornstarch) can consist of genetically modified maize, particularly when raw materials are imported from the USA or from Argentina. In the case of increased cultivation of GM maize in the EU, such probability will increase.

With potatoes and wheat, no GM lines are cultivated commercially at the moment. This may change in the near future.

Labelling: additives based on starch are subject to labelling if they are directly derived from genetically modified plants (e.g., maize). Legally, it has not been ultimately clarified whether this requirement also applies to chemically modified starches. In practice, it has been accepted that chemically modified starches are not labelled.