Acetylated Distarch Adipate E1422(CAS#68130-14-3)–Cross-Linked Food Thickener & Stabilizer

1. Properties:

• Appearance and Physical Form: Acetylated distarch adipate (E1422) is supplied as a white to off‑white free‑flowing powder or granules. Pregelatinised grades are available as flakes, amorphous powder or coarse particles for instant thickening applications. The product is odourless, tasteless, and has a very slight characteristic starch odour when handled in bulk.
• Solubility: The product is insoluble in cold water (unless pre‑gelatinised) and insoluble in ethanol (96%). Upon heating in water to typical food processing temperatures, acetylated distarch adipate forms a typical colloidal solution with viscous and thickening properties. Its improved cold water solubility relative to native starch arises from the dual modification, which reduces inter‑ and intra‑molecular hydrogen bonding.
• Chemical Properties: Acetylated distarch adipate is a non‑ionic, cross‑linked and esterified, dual‑modified food starch produced by the chemical treatment of starch with acetic anhydride and adipic acid anhydride (adipic anhydride) in accordance with Good Manufacturing Practice (GMP). The product is chemically modified and stabilized – cross‑linked with adipic anhydride and esterified with acetic anhydride – making it a dual‑modified starch that exhibits the advantageous properties of both acetylated and cross‑linked starches simultaneously. Acetylation introduces acetyl groups onto the hydroxyl groups of the starch polymer, while cross‑linking with adipic anhydride creates intermolecular covalent bridges between starch chains. This unique dual modification disrupts the crystalline structure of native starch, weakens the tendency of the polymer to re‑associate (retrogradation), and significantly improves overall stability and functional performance.
  • Dual Modification (Cross‑linking + Acetylation): Cross‑linking with adipic anhydride strengthens the starch granule and improves acid, heat and shear resistance, while acetylation provides paste clarity, freeze‑thaw stability and low gelatinisation temperature. The combination gives E1422 the properties of both acetylated and cross‑linked starches simultaneously.
  • Excellent Freeze‑Thaw Stability: By reducing retrogradation and syneresis, acetylated distarch adipate withstands multiple freeze‑thaw cycles without weeping or textural breakdown. Viscosity variation across repeated freeze‑thaw cycles is minimal (±5%), whereas native starch fails after ≤2 cycles with ±25% variation.
  • High Paste Clarity: The introduction of acetyl groups reduces the turbidity of starch pastes, producing clear, translucent or transparent gels. This is particularly important for visually appealing sauces, fruit fillings, glazes and dressings where clarity is a quality parameter.
  • Acid, Heat and Shear Resistance: Cross‑linking with adipic anhydride enhances the resistance of the starch to acidic conditions (stable as low as pH 3–4), high‑temperature processing (e.g., retorting, UHT), and mechanical shear encountered in industrial mixers, pumps and homogenisers. The paste viscosity is well‑maintained under these harsh processing conditions, where native starches would degrade rapidly.
  • Low Gelatinisation Temperature: Dual modification lowers the pasting temperature of the starch to approximately 55–65°C, compared to 80–85°C for native starch. This allows the starch to hydrate and thicken at lower processing temperatures, conserving energy and preserving the flavour and colour of heat‑sensitive ingredients.
  • Controlled Viscosity: The degree of cross‑linking and acetylation can be precisely controlled to deliver targeted viscosity profiles for specific applications, from low‑viscosity, free‑flowing fluids to high‑viscosity, gel‑like pastes.
  • Digestibility and Caloric Value: Cross‑linked and acetylated starch containing up to 2.5% acetyl groups and 0.135% adipate groups is approximately 90–95% as digestible as native starch. No significant difference in caloric value has been observed compared to native starch.
  • Film‑Forming and Emulsifying Properties: Acetylated distarch adipate exhibits enhanced water/oil absorption capacity, emulsifiability and film‑forming properties. It forms oxygen‑impermeable edible films, making it suitable for coatings and biodegradable packaging applications.
  • Regulatory Status: Acetylated distarch adipate (E1422) is approved as a food additive with “ADI not specified” – the highest safety classification established by the 26th JECFA (1982) for all modified starches. It is recognised as GRAS (Generally Recognized as Safe) by the US FDA under 21 CFR §172.892 and listed on EINECS (EC 618‑556‑3). The product meets the purity criteria of Commission Regulation (EU) No 231/2012 for E1422, including limits for acetyl groups (≤2.5%), adipate groups (≤0.135%), loss on drying, sulfur dioxide, arsenic, lead and mercury.

2. Applications:

Food & Beverage Industry (Primary – E1422 Thickener, Stabilizer, Binder & Emulsifier):

• Canned Foods and Retorted Products (Soups, Sauces, Canned Vegetables, Fish): Acetylated distarch adipate provides excellent heat stability and acid resistance, preventing thinning and syneresis during high‑temperature retort processing (121°C). It maintains consistent viscosity and texture throughout shelf life, even in low‑pH formulations such as tomato‑based products. It is used in canned meat products, canned fish, fish balls, sweet corn, asparagus, green beans, carrots and mushroom canned goods. Typical use level: 1–5%.
• Sauces, Dressings and Condiments (Ketchup, Mayonnaise, Salad Dressings, Soy Sauce, Chili Sauce, Tomato Sauce, Vegetable Sauce, Gravy): The starch functions as a non‑ionic thickener and stabiliser, providing desirable body and mouthfeel without masking flavour. Its resistance to low pH (3–4) makes it suitable for vinegar‑based dressings and acidic sauces. High transparency improves product shininess and visual appeal.
• Frozen Foods (Ready Meals, Frozen Vegetables in Sauce, Frozen Meat Pies, Frozen Desserts): The superior freeze‑thaw stability of acetylated distarch adipate makes it the preferred choice for frozen products. It prevents water separation (syneresis) after multiple freeze‑thaw cycles, preserving the creamy, homogenous texture of sauces and fillings.
• Bakery Fillings and Glazes (Fruit Fillings, Jam, Marmalades, Jellies, Custard Powders, Pies, Cakes): E1422 provides a smooth, glossy, high‑clarity texture to fruit fillings and bakery glazes. It prevents boil‑out during baking and maintains viscosity upon cooling, resulting in clean, attractive product presentation. Controlled viscosity and good water binding make it ideal for fruit jam, smear jam and fruit butter.
• Processed Meats and Meat Products (Sausages, Minced Meat, Canned Meat, Processed Meat Binding): Acetylated distarch adipate functions as a binder and water‑holding agent in processed meat formulations, improving yield, texture and juiciness while extending shelf life by reducing moisture loss. It also serves as an adhesive binder for deep‑fired foods and processed meat products where no acetaldehyde or phosphorus is required.
• Dairy Products and Desserts (Yoghurt, Drinking Yoghurt, Pudding, Cream, Flavoured Milk, Unripened Cheese, Custards, Whipped Cream, Fat‑Based Desserts): The starch improves texture, creaminess and freeze‑thaw stability while preventing whey separation. It provides excellent viscosity control and water retention for dairy desserts and fermented milk products.
• Baby Food and Weaning Formulae: Acetylated distarch adipate is approved for use in infant formulas and baby food as a safe thickening agent, providing appropriate viscosity for safe swallowing and improved texture. Its high purity and safety profile make it a preferred choice for sensitive populations. China GB 2760 specifies up to 60 g/kg for infant food.
• Fruit Preparations and Fruit Concentrates (Fruit Fillings, Fruit Based Desserts, Jams, Purees): E1422 provides controlled viscosity, exceptional water binding, good cold storage stability and high clarity, making it ideal for fruit‑based fillings and preserves.
• Gluten‑Free and Clean‑Label Products: As a plant‑derived, non‑GMO, non‑allergenic ingredient, acetylated distarch adipate is widely used in gluten‑free bakery (breads, cakes, cookies) and clean‑label formulations to replace the functional properties of gluten. It is also gluten‑free and can be used as a stabilizer, thickener, binder and emulsifier during food processing.
• Instant Beverages and Desserts: Pregelatinised grades of E1422 dissolve in cold water, providing instant thickening for powdered drink mixes and instant dessert formulations.
• Confectionery and Snacks: The starch functions as a bulking agent, binder and texturizer in confectionery products, providing the desired chewiness, hardness and mouthfeel.

Oil & Gas Industry – Drilling Fluids & Well Construction (Secondary – Fluid Loss Control):

• Water‑Based Drilling Fluids (WBM) – Fluid Loss Reducer: Acetylated distarch adipate is employed as a high‑performance filtration control agent and viscosifier in water‑based drilling fluids. As a cross‑linked modified starch, it effectively reduces fluid loss into permeable formations by forming a thin, low‑permeability filter cake on the wellbore wall.
• Drill‑In, Completion and Workover Fluids: The non‑ionic nature of acetylated distarch adipate makes it an ideal additive for drill‑in and completion fluids where reservoir protection is critical. The thin, deformable filter cake is easily removed during well clean‑up, minimising formation damage.
• Rheology Stabilisation: E1422 helps maintain optimal viscosity, yield point and gel strength under downhole conditions, improving cuttings suspension, hole cleaning and preventing barite sag in weighted mud systems.
• Cementing Slurries (Well Cementing): Acetylated distarch adipate can function as a fluid loss control additive and rheology modifier in oil well cementing operations, reducing filtrate invasion into permeable formations, preventing gas migration and ensuring a reliable cement sheath for long‑term zonal isolation.

Paper & Pulp Industry:

• Paper Coating Binder: Acetylated distarch adipate functions as a binder and adhesive in paper coating formulations, enhancing surface strength, printability, gloss and resistance to ink feathering.
• Surface Sizing Agent: In surface sizing, E1422 improves paper surface properties, including smoothness, stiffness and water resistance.
• Pigment Dispersant: The starch aids in the uniform dispersion of pigments (clay, calcium carbonate, titanium dioxide) in coating colour formulations.

Textile Industry:

• Warp Sizing Agent: Acetylated distarch adipate is used in textile warp sizing to improve yarn strength, reduce hairiness and breakage during weaving, and enhance fabric quality.
• Textile Printing Thickener: It functions as a thickener in textile printing pastes, providing sharp pattern definition, uniform dye transfer and easy wash‑off after printing.
• Fabric Finishing: E1422 imparts stiffness and body to finished fabrics.

Adhesives & Industrial Binders:

• Biodegradable Adhesives: As a renewable, biodegradable polymer, acetylated distarch adipate is used as a base for environmentally friendly adhesives, including laminating adhesives, paper bag adhesives, wallpaper pastes, envelope glues and food packaging adhesives. Esterified starch provides high viscosity stability, a key requirement for adhesive applications.
• Packaging Adhesives: The starch functions as a binder in corrugated board adhesives and carton sealing glues.

Other Industrial Applications:

• Construction Materials: Acetylated distarch adipate is used as a binder in gypsum board, wall putties and dry‑mix mortar formulations, improving workability and adhesion.
• Water Treatment: The starch functions as a flocculant and coagulant aid in industrial wastewater treatment and sludge dewatering operations.
• Agrochemicals: E1422 is used as a binder, thickener and suspending agent in pesticide and fertiliser formulations.
• Biodegradable Films & Packaging: The film‑forming properties of acetylated distarch adipate are exploited in the production of biodegradable food packaging films, edible coatings for fruits and vegetables, and disposable cutlery.
• Pharmaceuticals: Acetylated distarch adipate is used as a stabilizer in liquid medications and suspensions, as well as a filler, stabilizer, emulsifier and humectant in tablet and capsule manufacture.
• Cosmetics and Personal Care: E1422 is used as a thickener, stabilizer and viscosity controlling agent in cosmetic formulations, including facial cleansers and creams.

3. Preparation Method:

• Laboratory Method: Acetylated distarch adipate can be synthesised in the laboratory by reacting native starch (from corn, tapioca, potato or wheat) with acetic anhydride and adipic acid anhydride (adipic anhydride) under alkaline conditions. The dual modification proceeds via esterification with acetic anhydride (acetylation) and cross‑linking with adipic anhydride. Optimal conditions for laboratory preparation: pH 8, reaction time 1 hour, reaction temperature 40°C, reagent dosage 7% of starch mass. For tapioca starch as the raw material, reaction conditions are pH 8–8.5, 25–30°C, followed by oil treatment, sodium hypochlorite inhibition and heat treatment at 130°C for 30 minutes.
• Industrial Process: Industrial production of high‑quality acetylated distarch adipate (E1422) follows a large‑scale solvent‑phase or aqueous‑phase dual modification process:
  1. Slurry Preparation: Native starch (from waxy corn, tapioca, potato or wheat) is slurried in water with stirring.
  2. Alkaline Activation: Sodium hydroxide is added to raise the pH to approximately 7.5–9.0, activating the hydroxyl groups on the starch molecules.
  3. Dual Modification (Cross‑linking + Acetylation): Adipic anhydride (adipic acid anhydride) is added first to create cross‑links between starch chains, strengthening the starch granule. This is followed by the addition of acetic anhydride to introduce acetyl groups onto the hydroxyl groups of the starch polymer via ester linkages. The reaction is carried out at a controlled temperature (40–70°C) for 1–4 hours. Acetylated distarch adipate is modified twice, so it simultaneously shows the properties of both acetylated and cross‑linked starches.
  4. Termination & Neutralisation: After the desired degree of cross‑linking and acetylation is reached, the reaction mixture is neutralised with dilute hydrochloric or phosphoric acid to adjust the pH to 4.5–7.5.
  5. Purification (Washing): The crude acetylated distarch adipate is washed repeatedly with water to remove unreacted acetic anhydride, adipic anhydride, sodium acetate and residual salts, followed by filtration or centrifugation.
  6. Optional Bleaching: The product may be bleached with hydrogen peroxide or sodium hypochlorite to improve whiteness.
  7. Drying: The purified wet starch cake is dried in flash dryers, rotary dryers or fluidised bed dryers to a moisture content of ≤14% (cereal starch) or ≤18% (other starches).
  8. Milling & Sieving: The dried product is milled to break up agglomerates and sieved to the desired particle size distribution (typically 80–200 mesh). For pregelatinised grades, the product is cooked, dried and milled to produce flakes, amorphous powder or coarse particles that dissolve in cold water.
  9. Blending & Quality Control: Batches are blended for consistency. Key quality parameters include acetyl groups (≤2.5% on dry basis by titration), adipate groups (≤0.135% on dry basis), starch content (≥85%), loss on drying (≤14–21%), pH (4.5–7.5), viscosity (by Brabender or Brookfield), ash (≤0.5%), whiteness (≥88%), particle size, sulfur dioxide (≤10–30 ppm), heavy metals (lead ≤1–2 mg/kg, arsenic ≤1 mg/kg), and microbiological limits.
  10. Packaging: The finished product is packaged in 25 kg multi‑wall moisture‑proof bags with polyethylene liners, 500–1000 kg FIBC (jumbo bags), or bulk containers for shipment. Custom packaging options are available for food‑grade, pharmaceutical‑grade and oilfield‑grade specifications.

4. Safety Information:

• Hazard Classification: Under GHS/CLP Regulation (EC) No 1272/2008, acetylated distarch adipate is generally classified as a non‑hazardous or very low hazard product. Hazard pictograms are generally not required for most commercial grades. The substance is not classified as a PBT (Persistent, Bioaccumulative, Toxic) or vPvB (very Persistent, very Bioaccumulative) substance under current EU criteria. However, high dust concentrations may carry hazard statement H335 (May cause respiratory irritation). The product is non‑flammable and non‑explosive under standard conditions. UN number not assigned.
• Health Hazards:
  • Inhalation: Inhalation of airborne starch dust may cause mild respiratory tract irritation, coughing or sneezing in sensitive individuals. Prolonged exposure to high dust concentrations may cause respiratory discomfort.
  • Skin Contact: Generally non‑irritating to intact skin. Prolonged or repeated contact may cause mild mechanical irritation or drying due to the abrasive effect of the powder.
  • Eye Contact: May cause mild mechanical irritation due to dust particles.
  • Ingestion: Low acute oral toxicity (LD₅₀ > 5,000 mg/kg). The product is approved as a food additive (E1422) and is generally regarded as safe (GRAS) for human consumption. Acetylated distarch adipate is hydrolysed by intestinal enzymes and fermented by intestinal microbiota; it is not absorbed intact by the gut. Ingestion of large amounts may cause mild gastrointestinal discomfort (bloating, diarrhoea) due to its bulking effect.
• First Aid Measures:
  • Eye Contact: Rinse cautiously with plenty of water for several minutes. Remove contact lenses if present and easy to do. If eye irritation persists, seek medical attention.
  • Skin Contact: Wash skin with plenty of soap and water. Remove contaminated clothing. If skin irritation develops, seek medical advice.
  • Inhalation: Move person to fresh air. Keep at rest in a position comfortable for breathing. If symptoms (coughing, throat irritation) persist, seek medical advice.
  • Ingestion: Rinse mouth immediately. Do NOT induce vomiting. Drink water to dilute if conscious and able to swallow. Seek medical attention if a large amount is ingested or if symptoms develop.
• Fire & Explosion Hazards: Acetylated distarch adipate is not combustible but may burn if involved in a fire. Accumulated settled dust may form explosive concentrations in air when disturbed and dispersed, as with any organic dust. In case of fire, use water spray, foam, dry chemical powder or CO₂ as extinguishing media. Thermal decomposition may produce irritating and toxic fumes including carbon monoxide (CO), carbon dioxide (CO₂) and low molecular weight organic compounds.
• Personal Protective Equipment (PPE):
  • Respiratory protection: Use a dust mask (N95 or P2 respirator) if airborne dust concentrations are present or when handling powder grades in poorly ventilated areas.
  • Eye protection: Safety glasses or dust‑resistant safety goggles to prevent mechanical eye irritation from dust particles.
  • Skin protection: Chemical‑resistant gloves (nitrile or neoprene) and protective clothing to minimise skin contact and dust exposure.
  • General hygiene: Wash hands thoroughly after handling. Do not eat, drink or smoke in work areas. Minimise dust generation and avoid breathing dust.
• Environmental Precautions: Acetylated distarch adipate is a biodegradable modified natural polymer derived from renewable starch sources. The substance is not classified as hazardous to the aquatic environment under current EU criteria. However, avoid large‑scale release into natural water bodies, drains or soil. Comply with local environmental regulations for disposal.
• Storage & Stability: Store in tightly closed, moisture‑proof containers in a cool, dry, well‑ventilated area away from direct sunlight, heat sources and strong oxidising agents. Acetylated distarch adipate is hygroscopic; exposure to atmospheric moisture leads to caking, lump formation and reduced functional performance. Under recommended storage conditions (room temperature, low humidity, <30°C), the product has a shelf life of 12–24 months (2 years) from the date of manufacture in sealed original containers. Upon opening, use the product as quickly as possible to prevent moisture regain.
• Regulatory Compliance: Acetylated distarch adipate (E1422, CAS#68130-14-3) is listed on EINECS (EC 618‑556‑3), TSCA, DSL, AICS, NZIoC, ENCS, KECI and other regional chemical inventories.
  • US FDA Food Regulations: Acetylated distarch adipate is affirmed as GRAS (Generally Recognized as Safe) under 21 CFR §172.892 for use as a direct food additive. It is listed in the FDA’s Substances Added to Food (EAFUS) inventory and recognised as a food contact substance under 21 CFR.
  • EU Food Additive Status: Acetylated distarch adipate is authorised as a food additive under the designation E1422 pursuant to Regulation (EC) No 1333/2008 and meets the purity criteria set out in Commission Regulation (EU) No 231/2012. It is approved for use in food products across the European Union with no maximum usage level (quantum satis), subject to GMP.
  • JECFA (Joint FAO/WHO Expert Committee on Food Additives): Acetylated distarch adipate has an ADI (Acceptable Daily Intake) of “not specified” – the highest safety category indicating no safety concern at any level of intake – established at the 26th JECFA (1982) for all modified starches.
  • China GB 2760: In China, acetylated distarch adipate is approved under GB 2760 as food additive CNS 20.031. Maximum usage: seasonings (sauce powder) and soup stock – 25 g/kg; ice cream and popsicles – 5 g/kg; baby food (canned) – 60 g/kg; fish/sardine cans – 20–60 g/kg; cold drinks – 10–30 g/kg.
  • Kosher / Halal / Allergen‑Free: Kosher, Halal, non‑GMO, gluten‑free and allergen‑free certifications are available for food and pharmaceutical grades upon request.
  • Oilfield Compliance: Acetylated distarch adipate used as a drilling fluid additive may be subject to local environmental regulations for offshore and onshore discharge.