Food Additive Name:
Modified Corn Starch Hot Process
Ingredient List:
Modified Corn Starch
E Code:
E1422
Net Quantity:
1 kg
Physical Structure:
Powder
Lot Number:
For backward traceability, the lot numbers of allraw materialsand packaging materials are recorded.
The product lot number is located on the product packaging.
Functional Class of Food Additive:
Carriers
Starches
Name of the Source of the Food Additive:
Corn
Foods to which Food Additives can be added:
It is used in permitted finished products, taking into account relevant limitations, in accordance with the regulations in the Turkish Food Codex Food Additives Regulation and vertical communiqués.
If the necessary information cannot be found in the regulations and communiqués, the relevant country's legal regulatory authorities can be consulted.
Special Storage Use Conditions:
Keep tightly closed in a cool, dry place.
Commercial Name and Address of the Food Business Operator:
Smart Kimya Tic. ve Dan. Ltd. Sti.
Ege Sanayi Sitesi Balatçik Mah. 8901 3 Sok. Produced in No:3 3AO Çigli Izmir facilities.
Manufacturer Business Registration Number:
TR-35-K-047442
Origin:
Turkey (The origin of the main ingredient of the food is different from the origin of the final product.)
Instructions for Use:
In accordance with the Turkish Food Codex Food Additives Regulation, the product should be used in accordance with the vertical communiqués regarding the finished product being produced or planned to be produced, taking into account the foods to which it can be added, the conditions of use, maximum quantities, and restrictions.
If use is planned in countries other than Turkey, the legal regulations of the relevant country should be taken into account.
Product performance may vary depending on production conditions, the structure and performance of machinery and equipment, seasonal variables, and other raw materials.
Before determining the optimal amount, trials should be conducted with minimum quantities, taking into account the restrictions specified in the Turkish Food Codex Food Additives Regulation.
Area of Use Purpose of Sale:
For use in food.
Technical Information:
Starch, farin, or starch, is a water-insoluble, complex carbohydrate. It is used by plants to store excess glucose.
It is used in industry to make glue, paper, and textiles. It is used as a thickener in the food industry and to thicken liquids in cooking. It is a tasteless and odorless powder, mostly obtained from grains and potatoes.
Chemically, starch (CAS registry number: 9005-25-8) is a combination of two polymeric carbohydrates (polysaccharides) called amylose and amylopectin. Amylose consists of glucose monomer units joined end-to-end by alpha-1,4 linkages. Unlike amylose, amylopectin has branching, with a side chain beginning with an alpha-1,6 linkage at one of every 24-30 glucose monomers.
Amylose is a linear molecule, but because of the tendency for alternating glucose units to be acyl, it forms a helix. Two amylose molecules can also coil around each other to form a double helix. Because the inner surface of this helix is hydrophobic, the water molecules within it can easily be replaced by more hydrophobic molecules. When the iodine molecules used in the starch test are aligned within the amylose helices, a blue color is produced. The hydrogen bonds formed between the amylose helices create a dense structure that contains very little water.
In amylopectin, after the branching points, two parallel chains wrap around each other to form a double helix. Amylopectin has a shrub-like shape, expanding as it branches from a central core. At the branching points, the molecule is irregular, while between two branching points, the double helices stack neatly, forming a crystalline structure. This is why, under a microscope, these ordered and disordered regions in starch grains appear as growth rings.
Due to this molecular structure, amylopectin has a helical shape, allowing it to be stored as starch grains. Both amylopectin and amylose are polymers of glucose, and a typical amylose polymer consists of 500-20,000 glucose molecules, while an amylopectin molecule consists of approximately one million glucose molecules. Structurally, starch consists of interconnected, linear polymer columns. In amylopectin, chains with alpha-1,4 links are branched at regular intervals by alpha-1,6 linkages. The ratio of amylose to amylopectin varies in different plant species, even in different cultivars of the same species. For example, high-amylose corn starch contains 85 amylose, while waxy corn contains 3 amylopectin. While amylopectin helices are tightly packed in most cereal starches (A-type starch), they are packed more spaced apart in some plants, such as potatoes and bananas (B-type starch).
In some amylopectins, the phosphate groups on the glucose allow the starch to absorb water more easily. In plants, starch is stored as grains that contain very little water, the size of which varies from plant to plant.
The primary function of starch in plants is to store energy. In plant cells, starch formation occurs in organelles called plastids (chloroplasts and amyloplasts).
Starch is insoluble in water. Digestion occurs through hydrolysis, where amylase enzymes catalyze this reaction, cleaving the bonds between glucose molecules. Animals and humans possess amylase enzymes, thus digesting starch. Different types of amylases break down starch in different ways. As starch breaks down, it converts to dextrin, maltose, and finally glucose. Maltose can also be digested by the maltase enzyme. Due to the glucose monomers it contains, starch has a direct effect on blood sugar.
Starch types with different chain structures also exhibit differences in water absorption capacity and cooking temperatures. The gelation temperature range is 50-85 C. For example, potato starches gel at 60-65 C, while cereal starches gel at 80-85 C. Potato starch is also characterized by its high viscosity and low gelation temperature, as well as its translucency, which does not affect the final product's color or gloss.
Modified starch is a starch derivative obtained by physically, enzymatically, or chemically treating starch to alter its properties. The reason for modifying starch is to improve its properties and performance for various applications. Starch can be modified to withstand high heat, acid, cooling, time, or freezing its structure can be altered its viscosity can be increased or decreased and its gelatinization time can be extended or shortened.
Each of these modifications imparts different properties to starch, enabling its use in various applications. These modifications provide resistance to pH, temperature, pressure, and other factors during use in industrial products. Modified starches offer a wide range of uses in food products such as snacks, ketchup, powdered beverages and soups, the meat industry, and bakery products, as well as in the textile, paper, and adhesive industries.
Modified starch is used as a thickener, stabilizer, or emulsifier in the food industry. Outside of food, it is used as a disintegrant in pharmaceuticals, as a binder in coated papers, and in various other applications. Many of today's instant and ready-to-eat foods are produced using modified starch to maintain their structural properties during freezing, thawing, and heating.
