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Acetylated dicrachmal adipate (Acetylated distarch adipate, E1422)
Dicrachmaladipate acetylated is a natural substance obtained by modification from corn, less often potato starch. It is used as a food additive – a thickener, a means for encapsulation and a gel-forming agent. In the international classification of food additives, it has the index E1422.
General characteristics of E1422
Acetylated dicrachmal adipate is obtained in the process of modifying conventional types of starch with acetic and adipic acid anhydrides. E1422 is a powdery substance of white color, less often-a fine granulate, odorless with a slight taste of vinegar. Dicrachmaladipate acetylated is well soluble in hot water, not soluble in organic solvents. It is inexpensive to produce, resists high temperatures and withstands freezing and thawing of products.
Benefits and harms of Acetylated Dicrachmaladipate
The food supplement E1422 is quite neutral for the human body, there is no special benefit in the use of acetylated Dicrahmaladipate, however, there are studies claiming that excessive consumption of food products containing E1422 can provoke the occurrence of pancreatic necrosis (a serious disease of the pancreas). Children should be offered such products with great caution.
Application of E1422
Dicrachmaladipate acetylated is a part of the following categories of food products:
- Yoghurts, fermented milk products;
- Sausages, semi-finished meat products;
- Sauces;
- Milk drinks;
- Canned fruits and vegetables.
Dicrachmaladipate acetylated is also used in the production of various types of glue and paste, as a thickener and binding agent is part of household chemicals.
Use of E1422
Throughout our country, it is allowed to use E1422 Dicrahmaladipate acetylated as a food additive-thickener, safe for health. The permissible daily intake of the substance is not officially established.