E1451 ACETYLATED OXIDIZED STARCH
E1451 Acetylated Oxidized Starch, also identified as INS 1451, is a food-grade modified starch developed for controlled viscosity, smooth texture and stable performance in suitable food-processing applications.
WHAT IS E1451 ACETYLATED OXIDIZED STARCH?
Combined Oxidation and Acetylation
E1451 Acetylated Oxidized Starch is a modified food starch produced through controlled oxidation followed by acetylation.
Oxidation introduces carboxyl functionality, while acetylation modifies hydroxyl groups to provide a combined functional starch profile for food processing.
INS 1451 Functional Performance
INS 1451 is used as a functional modified starch where controlled viscosity, stabilization and emulsifying support are required.
Actual performance depends on starch source, concentration, processing temperature, shear, pH and the surrounding formulation.
KEY BENEFITS OF E1451 ACETYLATED OXIDIZED STARCH
This dual-modified starch provides a practical combination of viscosity control, texture development and stabilization for suitable food-processing systems.
Controlled Viscosity
Supports predictable viscosity and body in suitable formulations.
Smooth Texture
Helps develop uniform and smooth finished-product texture.
Stabilization
Supports physical consistency in suitable processed-food systems.
Emulsifying Support
Can provide functional support in appropriate multi-phase systems.
Processing Flexibility
Grade selection can be matched to processing and formulation needs.
Texture Consistency
Helps maintain a consistent product profile from processing to filling.
E1451 PERFORMANCE IN FOOD PROCESSING
Grade selection should consider desired viscosity, product solids, thermal process, mechanical shear, pH and the final texture target.
Processing and Formulation Considerations
| Processing Factor | Product Selection Consideration |
|---|---|
| Starch Source | Botanical source can influence hydration, viscosity and texture. |
| Usage Level | Concentration directly affects body and viscosity development. |
| Heating Process | Evaluate the grade under representative cooking and holding conditions. |
| Mechanical Shear | Confirm viscosity during mixing, pumping and filling. |
| pH | Product performance should be evaluated in the final formulation. |
| Salt & Sugar | Dissolved solids may influence starch hydration and paste behavior. |
| Storage | Final texture should be confirmed under intended storage conditions. |
E1451 ACETYLATED OXIDIZED STARCH TEST SPECIFICATIONS
The values below present the product-control specifications used for Tianjiang E1451 Acetylated Oxidized Starch, covering product identification, physicochemical characteristics and key purity parameters. Actual batch results should be confirmed through the applicable Tianjiang specification and Certificate of Analysis (COA).
E1451 SENSORY & IDENTIFICATION CRITERIA
E1451 PHYSICOCHEMICAL TEST LIMITS
E1451 IDENTIFICATION AND ANALYTICAL METHODS
Tianjiang product evaluation includes starch identification, iodine staining, oxidation identification, acetyl-group determination, carboxyl-group determination and relevant purity testing.
Non-pregelatinized material may be examined for characteristic starch granule morphology and physical structure.
A starch sample is evaluated for its characteristic color response following controlled iodine treatment.
Appropriate identification testing is used to verify the oxidized starch component of the product.
Acetyl content is quantitatively evaluated using an applicable analytical procedure.
Carboxyl-group content is quantitatively determined as part of product modification and quality evaluation.
These values represent the product-control limits displayed for Tianjiang E1451 Acetylated Oxidized Starch. Grade-specific specifications and actual batch results should be confirmed through the applicable Tianjiang product specification, TDS and corresponding Certificate of Analysis (COA).
REQUEST TIANJIANG SPECIFICATIONE1451 ACETYLATED OXIDIZED STARCH FOOD APPLICATIONS
Suitable grades can provide controlled viscosity, texture and stabilization across a range of processed-food formulations.
Sauces & Gravies
Supports smooth texture and controlled viscosity.
Dairy Systems
Can provide body and stabilizing functionality in suitable products.
Frozen Foods
Suitable grades support consistent texture in processed formulations.
Bakery Fillings
Helps provide controlled consistency and filling texture.
Soups & Prepared Foods
Supports thickening and body in convenience-food systems.
Processed Food Systems
Provides grade-specific thickening and stabilization functionality.
QUALITY SUPPORT FOR E1451 ACETYLATED OXIDIZED STARCH
Tianjiang supports commercial modified starch supply through established quality, food-safety and production-management systems.
ISO 9001
Quality Management System
ISO 22000
Food Safety Management
FSSC 22000
Food Safety System Certification
Halal
Supporting applicable market requirements
Kosher
Supporting applicable customer requirements
Certification availability and supporting documents should be confirmed for the selected commercial grade and destination market.
E1451 TECHNICAL DOCUMENTS
Technical and quality documentation supports product evaluation, formulation development, supplier qualification and commercial purchasing.
Technical Data Sheet
Review grade characteristics and technical product information.
REQUEST TDS →Certificate of Analysis
Obtain batch-specific analytical information for commercial shipments.
REQUEST COA →Product Specification
Review applicable physicochemical and quality-control requirements.
REQUEST SPECIFICATION →Application Support
Discuss viscosity, dosage, texture and processing requirements.
CONTACT TECHNICAL TEAM →E1451 PACKAGING & GLOBAL SUPPLY
Tianjiang modified starch is supplied in durable 25 kg bags with flexible pallet and container-loading options for reliable storage, handling and international shipment.
Packaging and Container Loading Details
Pallet configuration and container loading can also be customized according to customer requirements.
REQUEST AN E1451 ACETYLATED OXIDIZED STARCH SAMPLE
Share your application, formulation, processing temperature, target viscosity, texture and stability requirements so the Tianjiang team can review a suitable product grade for testing.
E1451 ACETYLATED OXIDIZED STARCH FAQ
E1451 is a modified food starch produced through oxidation followed by acetylation. Its corresponding INS number is 1451.
The corresponding International Numbering System number is INS 1451.
International references identify uses including thickening, stabilization and emulsifying functionality.
Recognized specifications set acetyl groups at no more than 2.5% and carboxyl groups at no more than 1.3%.
Yes. Share your application, target viscosity, processing conditions and texture requirements for product-selection support.
Yes. Samples can be requested for formulation evaluation and application testing.
Applicable technical documents and batch-specific records can be supplied according to commercial requirements.
Standard commercial supply is available in 25 kg bags with palletized container-loading options.
RELATED MODIFIED STARCH SOLUTIONS
Oxidized Starch
Oxidized modified starch for controlled viscosity and functional processing applications.
VIEW E1404 →Starch Acetate
Acetylated starch designed for viscosity, stabilization and texture.
VIEW E1420 →Acetylated Distarch Adipate
Modified starch for stable viscosity and demanding processing conditions.
VIEW E1422 →Acetylated Distarch Phosphate
Acetylated phosphate modified starch for controlled texture and stability.
VIEW E1414 →EXPLORE MODIFIED STARCH APPLICATION GUIDES
INTERNATIONAL E1451 ACETYLATED OXIDIZED STARCH REFERENCES
Review international identity, safety evaluation and specification references for E1451 / INS 1451. Final regulatory suitability should be confirmed according to destination market and intended food use.
JECFA Acetylated Oxidized Starch — INS 1451
Official JECFA database entry identifying INS 1451 and its functional classes and evaluation history.
VIEW JECFA REFERENCE ↗ EUROPEAN FOOD SAFETY AUTHORITYEFSA E1451 Re-Evaluation
European scientific assessment covering identity, specifications and safety evaluation of E1451 and related modified starches.
VIEW EFSA REFERENCE ↗ FAO / WHO · JECFA MONOGRAPHModified Starch Specification — INS 1451
Official specification monograph covering identification, functional uses and analytical requirements for modified starches.
VIEW FAO SPECIFICATION ↗NEED HELP SELECTING AN E1451 ACETYLATED OXIDIZED STARCH GRADE?
Tell us about your food application, formulation, processing temperature, pH, target viscosity, texture and stability requirements. Tianjiang's sales and technical teams can help review a suitable product grade for your project.