E1422 (Acetylated Distarch Adipate) is a natural starch (from corn, potato, cassava, or wheat) that is dual-modified through two main steps:<\/p>\n
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- Cross-linking with adipic anhydride<\/strong> to enhance structural strength, making the starch heat- and shear-stable in various processing conditions.<\/li>\n
- Acetylation with acetic anhydride<\/strong> to maintain softness and reduce syneresis.<\/li>\n<\/ul>\n
This combination creates a multifunctional starch that remains stable during heating, freeze-thaw cycles, or in acidic environments while maintaining a smooth, stable, and low-degradation texture.<\/p>\n
According to international classification systems, E1422 is the EU food additive designation for Acetylated Distarch Adipate. In the FAO\/WHO Codex Alimentarius system, it is identified as INS 1422.<\/p>\n
2. Chemical structure of E1422<\/strong><\/h2>\n
Cross-linking links amylose and amylopectin chains via adipate ester bridges (Starch\u2013O\u2013CO\u2013(CH\u2082)\u2084\u2013CO\u2013O\u2013Starch), giving heat, shear, and acid stability. Simultaneously, acetylation replaces part of the \u2013OH groups with \u2013O\u2013COCH\u2083 at positions C-2, C-3, and C-6, producing a soft, flexible starch paste and limiting crystallization.<\/p>\n
These modifications give E1422 its characteristic structure \u2013 a polymer network with adipate bridges for strength and acetyl groups for flexibility, ensuring excellent stability in various processing conditions.<\/p>\n
After chemical modification, E1422 may undergo additional acid, alkali, enzyme, or bleaching treatments according to GMP standards to optimize properties for specific applications, ensuring safety and product stability.<\/p>\n
![\"e1422\"](\"https:\/\/hungduystarch.com\/wp-content\/uploads\/2026\/01\/e1422-5.png\")
Characteristic chemical structure of E1422<\/figcaption><\/figure>\n 3. Key properties of E1422<\/strong><\/h2>\n
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- Heat-stable (boiling, pasteurization), acid- and shear-resistant (strong mixing, extrusion, homogenization).<\/li>\n
- Controls swelling and reduces syneresis.<\/li>\n
- Improves clarity, gloss, and product appearance.<\/li>\n
- Lowers gelatinization temperature, saving cooking time and energy.<\/li>\n
- Enhances thickening and gel stability.<\/li>\n
- Maintains structure and moisture during freeze-thaw cycles, preventing deformation and water loss.<\/li>\n
- Resistant to acid, sugar, and salt; compatible with other thickeners.<\/li>\n<\/ul>\n
E1422 outperforms natural starch and single-modified starches. Compared to single-modified starches, E1422 is more heat-resistant, acid- and shear-stable than E1420; forms clearer, smoother paste than E1412; and better controls swelling and syneresis than E1404.<\/p>\n
4. Industrial applications of E1422<\/strong><\/h2>\n
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- Sauces & Seasonings<\/strong> (chili paste, ketchup, soy sauce, sesame sauce, spicy sauces, concentrated juices, jams, jellies): maintain viscosity, stabilize structure, prevent separation.<\/li>\n
- Dairy products<\/strong> (yogurt, cream, milk foam): smooth texture, improved structure, reduced whey separation, enhanced mouthfeel. Mayonnaise & oil\u2013water emulsions:<\/strong> increase water-phase viscosity, stabilize emulsion, prevent oil separation, maintain texture.<\/li>\n
- Baked goods<\/strong> (cupcakes, sponge cakes, cookies, mooncakes): improve crumb structure, moisture retention, maintain softness or crispness, prolong shelf life.<\/li>\n
- Processed meats<\/strong> (sausages, meatballs, fish balls): enhance chewiness, retain size, reduce water loss during freezing, stabilize texture during heating.<\/li>\n
- Hot beverages<\/strong> (coffee, tea, hot cereals, premixes): light thickening, consistent texture, smooth and uniform during use.<\/li>\n
- Pasta & dry noodles<\/strong> (rice noodles, gluten-free noodles, spaghetti, macaroni): improve elasticity, maintain shape, reduce breakage, stable during cooking.<\/li>\n
- Frozen foods<\/strong> (battered seafood, fish sticks, breaded shrimp\/beef\/fish): thicken coating, stabilize structure, prevent water separation, preserve quality after thawing.<\/li>\n
- Pharmaceuticals:<\/strong> capsule shells, liquid formulations as thickener for viscosity and stability.<\/li>\n
- Cosmetics:<\/strong> creams and gels for smooth texture, emulsion stability, and soft skin feel.<\/li>\n<\/ul>\n
![\"e1422\"](\"https:\/\/hungduystarch.com\/wp-content\/uploads\/2026\/01\/e1422-2.png\")
E1422 used to stabilize emulsions in mayonnaise<\/figcaption><\/figure>\n 5. Difference between E1422 and E1442<\/strong><\/h2>\n
Both E1422 and E1442 are dual-modified starches, but differ in chemical groups and intended applications:<\/p>\n
- Dairy products<\/strong> (yogurt, cream, milk foam): smooth texture, improved structure, reduced whey separation, enhanced mouthfeel. Mayonnaise & oil\u2013water emulsions:<\/strong> increase water-phase viscosity, stabilize emulsion, prevent oil separation, maintain texture.<\/li>\n
- Sauces & Seasonings<\/strong> (chili paste, ketchup, soy sauce, sesame sauce, spicy sauces, concentrated juices, jams, jellies): maintain viscosity, stabilize structure, prevent separation.<\/li>\n
- Acetylation with acetic anhydride<\/strong> to maintain softness and reduce syneresis.<\/li>\n<\/ul>\n