Starch Acetate/Adipate (Starch Acetate Adipate, Acetylated Di-starch Adipate, E1422) is a chemically modified starch primarily used as a thickener, stabilizer, and emulsifier in food products. It is produced by reacting natural starch with adipic acid and acetic anhydride. This ingredient is commonly used in sauces, meat-based products, desserts, and baked goods to enhance texture and stabilize emulsions.

Chemical Composition and Structure

This compound is a starch derivative that has been chemically modified to improve its functional properties. The acetylation process and the addition of adipate groups (derived from adipic acid) give the starch greater resistance to heat, acidity, and freeze-thaw cycles, making it suitable for a wide range of food applications.

Physical Properties

It appears as a white or slightly yellowish powder and is water-soluble. It has a high capacity for absorbing liquids and forming gels, making it ideal for improving the viscosity of liquid or semi-solid food products. Its resistance to gel breakdown under stress conditions, such as freezing or high temperatures, makes it a valuable additive in food products that undergo thermal processing.

Production Process

Itis produced by chemically modifying natural starch through a reaction with adipic acid and acetic anhydride. This acetylation process enhances the stability of the starch and improves its functionality as a thickener and stabilizer in food formulations.

• Preparation of Components: The main ingredients include starch and adipic acid. The starch can be derived from plant sources such as corn, potatoes, or tapioca.

• Chemical Modification: The starch undergoes an acetylation process, where acetyl groups are added to the starch. This is achieved by heating the starch with acetic anhydride or acetyl chloride in the presence of a catalyst.

• Formation of Di-Starch Adipate: Subsequently, the acetylated starch is treated with adipic acid. This reaction leads to the formation of  modified polymer with enhanced functional properties.

• Purification: The final product is purified to remove any impurities and chemical residues. This may include filtration and washing processes to ensure a high-quality product.

• Quality Control and Packaging: Finally it undergoes quality control checks to verify its purity and functional properties. After analysis, it is packaged for distribution and use in food products.

Applications

• Food Industry: Used in sauces, soups, dressings, dairy-based desserts, ice cream, and meat products to improve texture and stabilize emulsions.

• Baked Goods: Employed in baked products to maintain freshness and prevent texture degradation during storage.

• Frozen Foods: Utilized in frozen foods to prevent phase separation and improve resistance to degradation caused by freeze-thaw cycles.

• Cosmetics: Viscosity control agent. It controls and adapts, Increasing or decreasing, viscosity to the required level for optimal chemical and physical stability of the product and dosage in gels, suspensions, emulsions, solutions. 

Food

Ingredient listed in the European food additives list as E1422 with a thickening and stabilising function and due to its properties of reducing starch degradation in the food industry as well as an excellent gelling capacity particularly in ketchup (1). It is a starch resistant to dough and high temperatures.

Other uses

• inhibitor of minerals for metallurgy
• industrial waste water treatment
• adhesive for papermaking

Modified corn starch studies

Safety

The EFSA Panel on Food Additives and Nutrient Sources Added to Food considers that there is no safety concern for the use of modified starches as food additives at the uses and use levels declared for the general population and that a numerical ADI is not necessary (2).

Health and Safety Considerations

Safety in Use
It is considered safe for human consumption. It is approved as a food additive by the European Union and the Food and Drug Administration (FDA) in the United States. However, like other modified starches, it should be consumed in recommended amounts as part of a balanced diet.

Allergic Reactions
This compound is derived from natural starch, so allergic reactions are rare. However, individuals sensitive to modified starches or with specific intolerances may want to avoid its consumption.

Toxicity and Carcinogenicity
It has been widely evaluated by regulatory authorities and is considered safe for food use.

Environmental Considerations
As a starch derivative, it is biodegradable and does not pose significant environmental risks. However, its production involves the use of chemicals such as adipic acid and acetic anhydride, which may have a minor environmental impact if not managed properly.

Regulatory Status
It is approved for use as a food additive by the European Union (where it is identified as E1422) and the Food and Drug Administration (FDA) in the United States, where it is classified as a modified starch.

• Molecular Formula  C₄₂H₇₀O₂₉
• Molecular Weight   1039.0
• CAS  63798-35-6  
• UNII    
• EC Number  613-382-4

References_____________________________________________________________________

(1) Juszczak, L., Oczadły, Z. and Gałkowska, D., 2013. Effect of modified starches on rheological properties of ketchup. Food and Bioprocess Technology, 6, pp.1251-1260.

Abstract. The aim of this work was to study the effect of commercial modified starches of different origin on rheological properties of ketchup. The following starches were used to produce the ketchup samples: chemically modified potato (acetylated distarch adipate from potato starch), waxy maize (acetylated distarch adipate from waxy maize starch and hydroxypropyl distarch phosphate from waxy maize starch), and cassava (acetylated distarch adipate from cassava starch) starches and physically modified cassava and waxy maize starches (physically modified cassava starch and physically modified waxy maize starch). The SEM microphotographs revealed that swollen or disrupted starch granules were present in the ketchup samples. As was evaluated by particle size distribution analysis, two peaks characteristic for different starch granule sizes were observed, the first peak at about 100 μm for ketchup thickened with potato starch and the second one at about 50 μm for the rest of the samples. Ketchups showed non-Newtonian, shear-thinning flow with tendency to yield stress. Values of the rheological parameters describing the flow curves significantly correlated with Bostwick consistency. Ketchup samples exhibited different susceptibility for temperature changes, while values of flow activation energy were from 4.18 to 9.00 kJ/mol. On the basis of mechanical spectra, it is noted that values of G′ were higher than these of G″ showing that elastic properties dominated over the viscous ones. Ketchup samples exhibited properties of weak gels which were estimated from the values of G′ and G″ moduli and their relation and from values of tangent of phase angle (tan δ = 0.14 − 0.37). Principal component analysis revealed both similarities and differences in rheological behavior of the examined ketchup samples thickened with different modified starches.

(2) EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS), Mortensen, A., Aguilar, F., Crebelli, R., Di Domenico, A., Dusemund, B., Frutos, M.J., Galtier, P., Gott, D., Gundert‐Remy, U. and Lambré, C., 2017. Re‐evaluation of oxidised starch (E 1404), monostarch phosphate (E 1410), distarch phosphate (E 1412), phosphated distarch phosphate (E 1413), acetylated distarch phosphate (E 1414), acetylated starch (E 1420), acetylated distarch adipate (E 1422), hydroxypropyl starch (E 1440), hydroxypropyl distarch phosphate (E 1442), starch sodium octenyl succinate (E 1450), acetylated oxidised starch (E 1451) and starch aluminium octenyl succinate (E 1452) as food additives. EFSA Journal, 15(10), p.e04911.

Abstract. Following a request from the European Commission, the EFSA Panel on Food Additives and Nutrient sources added to Food (ANS) was asked to deliver a scientific opinion on the re-evaluation of 12 modified starches (E 1404, E 1410, E 1412, E 1413, E 1414, E 1420, E 1422, E 1440, E 1442, E 1450, E 1451 and E 1452) authorised as food additives in the EU in accordance with Regulation (EC) No 1333/2008 and previously evaluated by JECFA and the SCF. Both committees allocated an acceptable daily intake (ADI) ‘not specified’. In humans, modified starches are not absorbed intact but significantly hydrolysed by intestinal enzymes and then fermented by the intestinal microbiota. Using the read-across approach, the Panel considered that adequate data on short- and long-term toxicity and carcinogenicity, and reproductive toxicity are available. Based on in silico analyses, modified starches are considered not to be of genotoxic concern. No treatment-related effects relevant for human risk assessment were observed in rats fed very high levels of modified starches (up to 31,000 mg/kg body weight (bw) per day). Modified starches (e.g. E 1450) were well tolerated in humans up to a single dose of 25,000 mg/person. Following the conceptual framework for the risk assessment of certain food additives, the Panel concluded that there is no safety concern for the use of modified starches as food additives at the reported uses and use levels for the general population and that there is no need for a numerical ADI. The combined exposure to E 1404–E 1451 at the 95th percentile of the refined (brand-loyal) exposure assessment scenario for the general population was up to 3,053 mg/kg bw per day. Exposure to E 1452 for food supplement consumers only at the 95th percentile was up to 22.1 mg/kg bw per day.