E1422 Food Manufacturing Supplier Page
E1422 Modified Starch Supplier for Food Manufacturers
This modified food starch supplier page helps food teams evaluate modified starch e1422 for soups, sauces, bakery fillings, processed meats, dairy products, and frozen foods.
Procurement Fit
Check The Grade Against Your Production Needs
E1422 works as a thickener, binder, and emulsifier for industrial food systems that need stable texture, viscosity, and freeze-thaw durability.
The same official product image is reused once here because the page only exposes one stable, usable product photo. Later modules stay text-only so the layout stays clean.
| Product name | E1422 Acetylated Distarch Adipate |
|---|---|
| Buyer role | Modified starch supplier for food manufacturers and processors |
| Functional role | Thickener, binder, and emulsifier |
| Visible specs | 85% minimum starch content, 14% maximum moisture, 700 BU minimum viscosity, DS 0.01 to 0.075 |
| Quality systems | GMP, HACCP, ISO 22000, ISO 9001 |
| Main applications | Soups, sauces, bakery fillings, processed meats, dairy products, frozen foods, tapioca pearls, and batter mixes |
| Purchase question | Use this grade when the production line needs stable texture and fewer batch-to-batch shifts during heating, cooling, or freezing. |
Process Stress Matrix
Where E1422 Adds Value In Production
Use these processing stresses to decide whether the grade belongs in your formula or whether a different system should be tested first.
Heat Stability
Use it where cooking or hot holding can change texture, viscosity, or emulsion structure during production.
Shear Resistance
Suitable when mixing, pumping, or line movement can break down viscosity and make batch results less predictable.
Freeze-Thaw Durability
Useful for frozen foods and chilled storage when moisture migration or texture loss hurts product quality.
Application Triage
Match The Grade To The Right Food Line
The page supports these four use families most clearly. Keep the product in the line where stable cohesion and predictable texture matter most.
Soups And Sauces
Good when the priority is keeping viscosity stable through heating, filling, and cooling.
Bakery Fillings
Useful where smooth body, cohesion, and controlled water movement matter in the finished fill.
Processed Meats
Supports texture retention and helps limit the separation issues that complicate repeated processing.
Dairy Products
Useful when a formulation needs steady body and less separation in mixed dairy systems.
Frozen Foods
Helps preserve structure when a product must survive freezing, thawing, and distribution changes.
Tapioca And Batter Mixes
Fits mixed systems that need dispersibility and a reliable thickening response during processing.
Related Reading
Use These Three Notes To Tighten The Request
Each reading note answers a different buyer question: operational stability, batch consistency, and formulation fit.
Operational Benefits Of Acetylated Distarch Adipate
Focuses on freeze-thaw durability, texture retention, and fewer production interruptions in food lines.
Open articleProcessing Consistency With E1422
Shows how stable viscosity and batch consistency support smoother industrial food production.
Open articleBakery And Meat Formulation Fit
Explains when E1422 helps with cohesion, emulsion stability, and moisture retention in structured foods.
Open articleNearby E-Series Pages
Compare The Series Without Treating It Like A Substitute List
These pages help compare naming patterns and catalog scope. They are only references, not replacements, unless the model and part details match your line.
| E1412 | Use as a nearby reference when comparing another modified starch code in the same supplier catalog. | Open page |
|---|---|---|
| E1440 | Use as another series reference when checking how the site names and organizes starch grades. | Open page |
| E1442 | Use as a third comparison point when you want a closer look at the E-series layout. | Open page |
Buyer FAQ
E1422 Procurement Questions
What applications fit E1422 best?
E1422 fits soups, sauces, bakery fillings, processed meats, dairy products, frozen foods, tapioca pearls, and batter mixes when stable texture is needed.
Which processing stresses does this grade address?
The page highlights heat, shear, and freeze-thaw resistance, plus stable viscosity and better control of texture during industrial processing.
Which core specs should buyers review?
Core specs include 85% minimum starch content, 14% maximum moisture, 700 BU minimum viscosity, and a DS range of 0.01 to 0.075.
What quality standards are shown?
The page mentions GMP, HACCP, ISO 22000, and ISO 9001, which support sourcing discussions for food manufacturing teams.
Which nearby product pages can I compare?
Adjacent references include E1412, E1440, and E1442. They help compare series naming and catalog scope before confirming a specific purchase.
How do I request a quotation?
Use the contact page or email info@taichysupply.com to request a quotation, ask for samples, or confirm product details.
