E1404 is the identifier for oxidized starch in the EU food additive coding system, which is a type of modified starch. The following is a detailed description of its definition, characteristics, application, safety, etc.:
Oxidized starch is a modified starch produced by oxidation reaction of starch with oxidants (such as sodium hypochlorite, hydrogen peroxide, etc.) under acidic, alkaline or neutral conditions. The hydroxyl groups in its molecular structure are oxidized to carboxyl or aldehyde groups, thereby changing the physical and chemical properties of the original starch.
Lower gelatinization temperature: Compared with native starch, it is easier to gelatinize at a lower temperature.
The hot paste has low viscosity and increased thermal stability: The hot paste has low viscosity and good fluidity. At the same time, it can maintain good stability during the heating process and is not prone to viscosity changes.
The product is white in color: it has a higher whiteness and a purer appearance.
Paste transparency: The formed paste has high transparency, which makes it advantageous in some applications that require transparency.
Good film-forming property: it can form a film with uniform texture and good strength.
Good freeze-thaw resistance: After multiple freeze-thaw cycles, it can still maintain good performance and is not prone to stratification, cracking, etc. It is a low-viscosity and high-concentration thickener that can achieve a higher thickening effect at a lower viscosity.
Food industry: widely used in mayonnaise, ice cream, candy, salad dressing, citric acid cheese, soft cakes and seasonings, starch jelly, ketchup, strawberry jam, chili sauce and bread. It can replace gum arabic to produce gum candy, candy, soft candy, and candied fruit. It can also be used as dressing and powder for fried fish. For example, in sauces, it can increase the viscosity of the sauce, making the sauce more spreadable and stable, and not easy to stratify and disperse; it can be used as a stabilizer in ice cream to help form a delicate taste and stable organizational structure, and prevent ice crystals from precipitating and melting too quickly.
Papermaking industry: Mainly used as coating adhesive and surface sizing agent. It can improve the strength and waterproof performance of paper, making it tougher and more durable; it can increase film-forming properties and improve the smoothness of the paper surface.
Textile industry: It can be used as a sizing agent to improve the weavability of yarn, reduce yarn breakage during weaving, and improve production efficiency. At the same time, it can also give the fabric a certain softness and glossiness.
Other fields: In the fine chemical industry, it can be used to produce various detergents, cosmetics and other products as a thickener, stabilizer and emulsifier, etc. In the pharmaceutical industry, it can be used as a carrier or excipient for drugs, which helps the molding and stability of drugs.
Safety: In the EU and International Food Codex (CODEX) standards, oxidized starch (E1404) is allowed to be used as a food additive, and it is generally believed that adding it according to the regulations does not pose a significant risk to health.
Note:Excessive intake of food may increase the burden on the digestive system. Special groups (such as diabetics) need to pay attention to its potential impact on blood sugar (although the glycemic index is lower than that of native starch, the intake still needs to be controlled).
Industrial use must comply with industry-specific quality standards (e.g. oxidized starch for papermaking and textiles must meet corresponding purity and performance requirements).
The core application of E1404 lies in utilizing the physical and chemical properties after oxidation modification to achieve functions such as thickening, stabilization, and film formation in the food and industrial fields. Its safety and functionality have been verified through long-term practice, but its use must strictly follow the quality and dosage standards of various industries.