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Acetylated Distarch Adipate
Acetylated distarch adipate ( E1422) is a food additive of the thickening agent type, and more specifically a bulking agent. It is also used as a stabilizer. This is an additive belonging to the family of modified starches. This is a starch that is treated with acetic anhydride and adipic acid anhydride to resist high temperatures. No acceptable daily intake for human consumption has been determined. See also *Dextrin (E1400) *Modified starch Modified starch, also called starch derivative (chemistry), derivatives, is prepared by physical change, physically, enzymatically, or chemically treating native starch to change its properties. Modified starches are used in practically all starc ... References {{reflist External linksFAO/WHO Food Standards Starch Food additives Edible thickening agents Adipate esters E-number additives ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
E Number
E numbers, short for Europe numbers, are codes for substances used as food additives, including those found naturally in many foods, such as vitamin C, for use within the European Union (EU) and European Free Trade Association (EFTA). Commonly found on food labels, their safety assessment and approval are the responsibility of the European Food Safety Authority (EFSA). The fact that an additive has an E number implies that its use was at one time permitted in products for sale in the European Single Market; some of these additives are no longer allowed today. Having a single unified list for food additives was first agreed upon in 1962 with food colouring. In 1964, the directives for preservatives were added, in 1970 antioxidants were added, in 1974 emulsifiers, stabilisers, thickeners and gelling agents were added as well. Numbering schemes The numbering scheme follows that of the International Numbering System for Food Additives, International Numbering System (INS) as deter ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Additive
Food additives are substances added to food to preserve flavor or enhance taste, appearance, or other sensory qualities. Some additives, such as vinegar ( pickling), salt ( salting), smoke ( smoking) and sugar ( crystallization), have been used for centuries to preserve food. This allows for longer-lasting foods, such as bacon, sweets, and wines. With the advent of ultra-processed foods in the late 20th century, many additives having both natural and artificial origin were introduced. Food additives also include substances that may be introduced to food indirectly (called "indirect additives") in the manufacturing process through packaging, storage or transport. In Europe and internationally, many additives are designated with E numbers, while in the United States, additives in amounts deemed safe for human consumption are designated as GRAS. Identification To regulate these additives and inform consumers each additive is assigned a unique number called an "E number", whi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thickener
A thickening agent or thickener is a substance which can increase the viscosity of a liquid without substantially changing its other properties. Edible thickeners are commonly used to thicken sauces, soups, and puddings without altering their taste; thickeners are also used in paints, inks, explosives, and cosmetics. Thickeners may also improve the suspension of other ingredients or emulsions which increases the stability of the product. Thickening agents are often regulated as food additives and as cosmetics and personal hygiene product ingredients. Some thickening agents are gelling agents (gellants), forming a gel, dissolving in the liquid phase as a colloid mixture that forms a weakly cohesive internal structure. Others act as mechanical thixotropic additives with discrete particles adhering or interlocking to resist strain. Thickening agents can also be used when a medical condition such as dysphagia causes difficulty in swallowing. Some of these people may benefit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bulking Agent
Food additives are substances added to food to preserve flavor or enhance taste, appearance, or other sensory qualities. Some additives, such as vinegar (pickling), salt ( salting), smoke (smoking) and sugar (crystallization), have been used for centuries to preserve food. This allows for longer-lasting foods, such as bacon, sweets, and wines. With the advent of ultra-processed foods in the late 20th century, many additives having both natural and artificial origin were introduced. Food additives also include substances that may be introduced to food indirectly (called "indirect additives") in the manufacturing process through packaging, storage or transport. In Europe and internationally, many additives are designated with E numbers, while in the United States, additives in amounts deemed safe for human consumption are designated as GRAS. Identification To regulate these additives and inform consumers each additive is assigned a unique number called an "E number", which is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stabilizer (chemistry)
In industrial chemistry, a stabilizer or stabiliser is a chemical that is used to prevent degradation. Above all, heat and light stabilizers are added to plastic and rubber materials because they ensure safe processing and protect products against aging and weathering. In particular polyvinyl chloride would not be possible without stabilizers (PVC is one of the most important plastics and used for pipes, window frames and many other products). In economic terms the most important product groups on the market for stabilizers are compounds based on calcium (calcium-zinc and organo-calcium), lead, and tin stabilizers as well as liquid and light stabilizers ( HALS, benzophenone, benzotriazole). Cadmium-based stabilizers largely vanished in the last years due to health and environmental concerns. In 2023, almost half of all polymer stabilizers sold worldwide were based on calcium. Polymers (plastics and elastomers) Stabilizing additives for plastics are produced in different for ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Modified Starch
Modified starch, also called starch derivative (chemistry), derivatives, is prepared by physical change, physically, enzymatically, or chemically treating native starch to change its properties. Modified starches are used in practically all starch applications, such as in food products as a thickening agent, Food additive#Categories, stabilizer or emulsifier; in pharmaceuticals as a Excipient#Disintegrants, disintegrant; or as binder in coated paper. They are also used in many other applications. Starches are modified to enhance their performance in different applications. Starches may be modified to increase their stability against excessive heat, acid, shear, time, cooling, or freezing, to change their texture (food), texture, to decrease or increase their viscosity, to lengthen or shorten starch gelatinization, gelatinization time or to increase their visco-stability. Modification methods An ancient way of modifying starch is malting grain, which humans have done for thou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Starch
Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human diets, and is contained in large amounts in staple foods such as wheat, potatoes, maize (corn), rice, and cassava (manioc). Pure starch is a white, tasteless and odorless powder that is insoluble in cold water or Alcohol (chemistry), alcohol. It consists of two types of molecules: the linear and helix, helical amylose and the branched amylopectin. Depending on the plant, starch generally contains 20 to 25% amylose and 75 to 80% amylopectin by weight. Glycogen, the energy reserve of animals, is a more highly branched version of amylopectin. In industry, starch is often converted into sugars, for example by malting. These sugars may be fermentation, fermented to produce ethanol in the manufacture of beer, whisky and biofuel. In addition, sugars ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Acetic Anhydride
Acetic anhydride, or ethanoic anhydride, is the chemical compound with the chemical formula, formula . Commonly abbreviated , it is one the simplest organic acid anhydride, anhydrides of a carboxylic acid and is widely used in the production of cellulose acetate as well as a reagent in organic synthesis. It is a colorless liquid that smells strongly of acetic acid, which is formed by its reaction with moisture in the air. Structure and properties Acetic anhydride, like most organic acid anhydrides, is a flexible molecule with a nonplanar structure. The C=O and C-O distances are 1.19 and 1.39 Å. The Pi bond, pi system linkage through the central oxygen offers very weak resonance stabilization compared to the dipole, dipole-dipole repulsion between the two carbonyl oxygens. The energy barriers to bond rotation between each of the optimal aplanar conformations are quite low. Production Acetic anhydride was first synthesized in 1852 by the French chemist Charles Frédéric Gerhardt ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Adipic Acid
Adipic acid or hexanedioic acid is the organic compound with the formula C6H10O4. It a white crystalline powder at standard temperature and pressure. From an industrial perspective, it is the most important dicarboxylic acid at about 2.5 billion kilograms produced annually, mainly as a precursor for the production of nylon. Adipic acid otherwise rarely occurs in nature, but it is known as manufactured E number food additive E355. Salts and esters of adipic acid are known as adipates. Preparation and reactivity Adipic acid is produced by oxidation of a mixture of cyclohexanone and cyclohexanol, which is called KA oil, an abbreviation of ketone-alcohol oil. Nitric acid is the oxidant. The pathway is multistep. Early in the reaction, the cyclohexanol is converted to the ketone, releasing nitrous acid: : The cyclohexanone is then nitrosated, setting the stage for the scission of the C-C bond: : : Side products of the method include glutaric and succinic acids. Nitrous oxide is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anhydride
An acid anhydride is a type of chemical compound derived by the removal of water molecules from an acid (chemistry), acid. In organic chemistry, organic acid anhydrides contain the functional group . Organic acid anhydrides often form when one equivalent (chemistry), equivalent of water is removed from two equivalents of an organic acid in a dehydration reaction. In inorganic chemistry, an acid anhydride refers to an acidic oxide, an oxide that reacts with water to form an oxyacid (an inorganic acid that contains oxygen or carbonic acid), or with a base (chemistry), base to form a salt (chemistry), salt. See also * Base anhydride, an oxide that reacts with water to form a hydroxide salt References {{Chemistry index ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dextrin
Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch and glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α-(1→4) or α-(1→6) glycosidic bonds. Dextrins can be produced from starch using enzymes like amylases, as during digestion in the human body and during malting and mashing in beer brewing or by applying dry heat under acidic conditions (pyrolysis or roasting). This procedure was first discovered in 1811 by Edme-Jean Baptiste Bouillon-Lagrange. The latter process is used industrially, and also occurs on the surface of bread during the baking process, contributing to flavor, color and crispness. Dextrins produced by heat are also known as pyrodextrins. Starch hydrolyses during roasting under acidic conditions, and short-chained starch parts partially rebranch with α-(1,6) bonds to the degraded starch molecule. See also Maillard reaction. Dextrins are white, yellow, or brown powders that are partially o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Starch
Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human diets, and is contained in large amounts in staple foods such as wheat, potatoes, maize (corn), rice, and cassava (manioc). Pure starch is a white, tasteless and odorless powder that is insoluble in cold water or Alcohol (chemistry), alcohol. It consists of two types of molecules: the linear and helix, helical amylose and the branched amylopectin. Depending on the plant, starch generally contains 20 to 25% amylose and 75 to 80% amylopectin by weight. Glycogen, the energy reserve of animals, is a more highly branched version of amylopectin. In industry, starch is often converted into sugars, for example by malting. These sugars may be fermentation, fermented to produce ethanol in the manufacture of beer, whisky and biofuel. In addition, sugars ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
