Optimization of the production of acetylated distarch phosphate (E1414) and evaluation of its properties for use in canned products

Saberian, Hamed; Forouhar, Ali

doi:10.48311/fsct.2026.117188.82903

Optimization of the production of acetylated distarch phosphate (E1414) and evaluation of its properties for use in canned products

Document Type : Original Article

Authors

hamed Saberian ¹

Ali Forouhar ²

¹ Department of Agro-industrial Waste Processing, Academic Center for Education, Culture and Research (ACECR) at IUT, Isfahan, Iran

² Department of Food Science and Technology, Isfahan University of Technology, Isfahan, Iran

10.48311/fsct.2026.117188.82903

Abstract

Starch, as one of the most widely used natural polysaccharides in the food industry, is of interest due to its properties such as swelling, viscosity and gel formation ability; however, limitations such as thermal instability, retrogradation and syneresis reduce its efficiency in industrial processes. To overcome these limitations, chemical modification of starch, especially in a dual form (acetylation and phosphorylation), is an effective method to improve its performance. In this study, the production and optimization of acetylated distarch phosphate (E1414) were investigated using response surface modeling (RSM) and central composite design (CCD). The effective factors included the percentage of cross-linking agent (STMP/STPP) in the range of 1 to 10% and the concentration of acetic anhydride in the same range. Physicochemical properties, including percentage of acetyl groups and degree of substitution (DS), swelling power, syneresis, transparency and thermal properties (RVA), were evaluated as the main responses. The results showed that increasing the concentration of acetic anhydride significantly increased the degree of acetylation (up to 2.04%) and improved swelling capacity, reduced syneresis and increased transparency, while increasing the cross-linking factor reduced swelling and increased stability against heat and shear stress. Finally, the optimal concentration for the production of modified starch was determined to be 10% acetic anhydride and 1% cross-linking agent (STMP/STPP). This combination resulted in a starch with high thermal and shear stability, suitable transparency and minimal syneresis. Therefore, E1414 starch is recommended as an effective stabilizer and thickener for use in canned products and food products with intense heat processing.

Keywords

Starch

Dual modification

Acetylation

Cross-linking

RVA

Subjects

Cereal and products technology

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