E1420 – Infini

E1420 – Acetylated Starch is a single-modified starch known for its ability to reduce starch retrogradation, improve structural stability, minimize syneresis, and enhance product quality across a wide range of food processing applications, particularly frozen foods, instant noodles, baked products, and sauces. In this article, Hung Duy Starch provides an overview of E1420 Acetylated Starch, including its chemical structure, key properties, and practical applications in food manufacturing. 

1. What is E1420 Acetylated Starch?

E1420 Acetylated Starch is a modified starch derived from native starch sources such as cassava (tapioca), corn, potato, or wheat through an esterification process. During this process, reagents such as acetic anhydride or vinyl acetate introduce acetyl groups (-COCH₃) onto the hydroxyl (-OH) groups of the starch polysaccharide chains. This modification helps reduce syneresis while improving viscosity retention and structural stability under normal processing conditions.

According to international classification systems, E1420 is the designated food additive code for Acetylated Starch under the European Union (EU) food additive framework. Under the Codex Alimentarius standards established by FAO/WHO, it is identified as INS 1420 and is also commonly known as Starch Acetate.

>>> READ MORE: Why Is Modified Tapioca Starch Essential in Modern Manufacturing?

2. Chemical Structure of E1420 Acetylated Starch

E1420 is produced through esterification of the free hydroxyl (-OH) groups present on the glucose units of native starch. During this process, starch reacts with acetic anhydride or vinyl acetate to form acetyl groups (-O-COCH₃), primarily at the C-2, C-3, and C-6 positions of the glucose ring.

This modification produces a smooth and stable starch paste with reduced syneresis and improved product uniformity under conventional heating and mixing conditions. The entire process is carried out in accordance with Good Manufacturing Practice (GMP) principles to ensure that the degree of acetylation meets both application requirements and food safety standards.

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3. Key Properties of E1420 Acetylated Starch

Compared with native starch, E1420 offers several functional advantages that improve product stability during processing and storage:

• Enhanced freeze-thaw stability, helping maintain product structure and quality during repeated freezing and thawing cycles.
• Lower gelatinization temperature, allowing viscosity development at lower temperatures, which may help reduce cooking time and energy consumption.
• Improved clarity and texture, producing a smoother, more stable starch paste during processing.
• Increased water-holding capacity and gel-forming properties, supporting moisture retention and structural integrity in various food applications.
• Improved heat tolerance compared with native starch, making it suitable for products that undergo thermal processing, such as instant noodles.
• Reduced starch retrogradation, helping maintain softness and minimize syneresis during cooling and refrigerated storage.

It should be noted that while E1420 performs well in frozen and refrigerated applications, it is a single-modified starch and therefore has lower resistance to severe heat treatment and mechanical shear than dual-modified starches. Since the starch granules are modified by acetyl substitution without the reinforcement provided by cross-linking, excessive heating or intensive mixing may lead to granule breakdown, resulting in reduced viscosity and stability. For this reason, E1420 is often combined with other modified starches, such as E1414 or E1422, to achieve improved process stability and performance.

4. How Is E1420 Acetylated Starch Used in Food Processing?

Thanks to its ability to reduce retrogradation, improve freeze-thaw stability, and enhance product texture, E1420 is widely used in the following applications:

• Instant Noodles, Rice Noodles, and Pho: Improves elasticity and texture, reduces breakdown during processing, and helps maintain softness during storage. It can also contribute to viscosity control in soup bases.
• Frozen Foods: Helps stabilize product structure and reduce syneresis in frozen buns, frozen bakery products, spring rolls, ice cream, and frozen vegetables, maintaining softness and product uniformity after thawing.
• Sauces and Soups: Improves viscosity and stability during heating and storage while reducing the risk of thickening changes or phase separation over time.
• Steamed and Baked Meat Products: Supports water retention, improves texture, and helps reduce cooking losses during processing.
• Baked Products: Used in bread, cakes, snacks, and related products to improve moisture retention, softness, and shelf life.
• Dairy Products: Improves smoothness and texture in products such as yogurt, ice cream, and processed cheese.

5. High-Quality E1420 Acetylated Starch Manufacturer & Supplier

With more than 55 years of experience in the tapioca starch industry, Hung Duy Starch is one of Vietnam’s pioneering manufacturers and suppliers of modified tapioca starch. Through dedicated research, development, and production capabilities, the company has built a portfolio of more than 20 modified starch grades serving diverse food and industrial applications.

Hung Duy Starch’s modified starch production facility is located in Tay Ninh Province, one of Vietnam’s key cassava-growing regions. Supported by modern manufacturing systems and quality management programs certified to international standards, including FSSC 22000, HACCP, ISO 22000:2018, ISO 9001:2015, HALAL, and KOSHER, the company supplies products that meet the technical requirements of both domestic and export markets.

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E1420 Acetylated Starch is widely used across food processing applications due to its ability to improve texture, reduce retrogradation, and enhance product stability. For manufacturers, selecting a supplier with extensive application experience and a diverse product portfolio is an important factor in maximizing ingredient performance.

Hung Duy Starch has extensive experience supplying modified starch solutions across a broad range of industries and applications:

• Diverse Product Portfolio: As one of Vietnam’s pioneers in modified tapioca starch technology, Hung Duy Starch manufactures more than 20 modified starch grades serving a wide range of food and industrial applications.
• Experience Across Multiple Industries: Hung Duy Starch’s modified starch products are used in food, beverage, pharmaceutical, cosmetic, and industrial applications, providing valuable experience in meeting diverse production requirements.
• Strong Understanding of Market Needs: Through long-term cooperation with domestic and international customers, Hung Duy Starch continuously develops starch solutions aligned with evolving product trends, technical requirements, and industry-specific demands.

Modified Tapioca Starch – Food Grade by Hung Duy Starch:

• E1404 – Oxidized Starch
• E1412 – Distarch Phosphate
• E1413 – Phosphated Distarch Phosphate
• E1414 – Acetylated Distarch Phosphate
• E1420 – Acetylated Starch
• E1422 – Acetylated Distarch Adipate
• E1450 – Sodium Starch Octenyl Succinate

Contact Hung Duy Starch’s Sales Department for technical consultation, product recommendations, and quotations for E1404 Oxidized Starch and other modified starch solutions tailored to your application requirements.

• Ms. Le Bao Uyen: (+84) 919 998 997 | Email: uyenle@hungduy.com
• Mr. Michael Yoong: (+84) 916 611 369  | Email: michael.yoong@hungduy.com