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Dangerous Caution Safe

Uses: Acetylated Di-Starch Phosphate is used as a thickener, vegetable gum which may be bleached with phosphoric acid and acetic acid(one of a choice), which is dangerous to asthmatics. Used in baby food, jelly type sweets, wine gums, iced lollies, confectionary, yogurts, egg white mix, fruit flavoured fillings, batter mixes - wide range of foods.

Although they have no major known adverse effects, but because some starches, ie corn can be genetically modified, this raises some cause for concern.

Contact with the manufacturer of the product should be used to ascertain it’s origins.

Further testing required. Use with caution. May cause diarrhoea. Babies should not be given soy products. See 1400.

Description: Acetylated Di-Starch Phosphate is prepared by treating starch with a phosphorylating agent, trimetaphosphate or phosphoroxychloride and acetic acid anhydride. The resulting starch has increased stability at high and low temperatures and is more resistant against acid.

They are prepared by physically, enzymatically, or chemically treating native starch, thereby changing the properties of the starch.

Modified starches are used in practically all starch applications, such as in food products as a thickening agent, stabilizer or emulsifier; in pharmaceuticals as a disintegrant; as binder in coated paper.

They are also used in many other applications. (Wiki)



E1420 Acetylated Di-Starch Phosphate

           E1421 Starch Acetate>>>