Food Additive Database

Starch, Food, Modified: Distarch Phosphate (from Phosphorus Oxychloride)

Distarch phosphate is a modified starch produced by treating food starch with phosphorus oxychloride. It functions as a stabilizer and thickener in various food products, helping maintain texture and prevent separation during processing and storage.

CAS 977088-75-7View

Starch, Food, Modified: Distarch Phosphate (from Sodium Trimetaphosphate)

Distarch phosphate is a modified starch created by treating food starch with sodium trimetaphosphate. It functions as a stabilizer and thickener in food products, helping maintain texture and prevent separation in various processed foods.

CAS 977088-74-6View

Starch, Food, Modified: Hydroxypropyl Distarch Glycerol

Hydroxypropyl distarch glycerol is a modified food starch derived from natural starch sources and chemically modified to improve its stabilizing and thickening properties. It is used in food manufacturing to maintain texture, prevent separation, and improve product consistency in various processed foods.

CAS 59419-60-2View

Starch, Food, Modified: Hydroxypropyl Distarch Phosphate

Hydroxypropyl distarch phosphate is a chemically modified starch derived from corn, potato, or tapioca used as a stabilizer and thickener in processed foods. It helps maintain product texture, consistency, and shelf stability in various applications.

CAS 53124-00-8View

Starch, Food, Modified: Hydroxypropyl Starch

Hydroxypropyl starch is a modified food starch created by chemically treating natural starch with propylene oxide. It functions as a stabilizer and thickener in various food products to improve texture, consistency, and shelf stability.

CAS 9049-76-7View

Starch, Food, Modified: Isoamylase Modified Starch

Isoamylase Modified Starch is a chemically modified food starch created through enzymatic treatment with isoamylase, an enzyme that alters starch's molecular structure. Its specific functional properties and primary applications in food manufacturing remain poorly documented in publicly available scientific literature.

CAS 977186-03-0View

Starch, Food, Modified: Oxidized Hydroxypropyl Starch

Oxidized hydroxypropyl starch is a chemically modified food starch created through oxidation and hydroxypropylation of natural starch. It functions as a stabilizer and thickener in processed foods, helping maintain texture and consistency in various applications.

CAS 68412-86-2View

Starch, Food, Modified: Oxidized Starches

Oxidized starches are chemically modified food starches created through oxidation processes to improve their functional properties. They serve as stabilizers and thickeners in various food products, helping maintain texture and consistency.

CAS 65996-62-5View

Starch, Food, Modified: Phosphated Distarch Phosphate

Phosphated distarch phosphate is a modified food starch created through chemical treatment with phosphoric acid and its salts. It functions as a stabilizer and thickener in processed foods, helping maintain texture and prevent separation in products like sauces, gravies, and dairy items.

CAS 977043-58-5View

Starch, Food, Modified: Pullulanase Modified Starch

Pullulanase modified starch is an enzyme-modified food starch created through treatment with pullulanase enzyme. It functions as a processing aid in food manufacturing to alter starch properties and improve texture and consistency in various food products.

CAS 977186-04-1View

Starch, Food, Modified: Starch Acetate

Starch Acetate is a modified food starch created by chemically treating natural starch with acetic anhydride. It functions as a stabilizer and thickener in food products to improve texture, consistency, and shelf stability.

CAS 9045-28-7View

Starch, Food, Modified: Starch Aluminum Octenyl Succinate

Starch Aluminum Octenyl Succinate is a chemically modified food starch created by treating natural starch with octenyl succinic anhydride and aluminum salts. It functions as a stabilizer and thickener in food products, helping maintain texture and prevent separation in processed foods.

CAS 9087-61-0View

Starch, Food, Modified: Starch Phosphate

Starch phosphate is a modified food starch created by chemically treating natural starch with phosphoric acid or phosphate compounds. It functions as a stabilizer and thickener in food products to improve texture, prevent separation, and enhance shelf stability.

CAS 11120-02-8View

Starch, Food, Modified: Starch Sodium Octenyl Succinate

Starch Sodium Octenyl Succinate (SOS) is a chemically modified starch used as a stabilizer and thickener in food products. It is derived from starch and modified with sodium octenyl succinate groups to improve its functional properties in various food applications.

CAS 66829-29-6View

Starch, Food, Modified: Starch Sodium Succinate

Starch Sodium Succinate is a modified starch derived from natural starch sources with added sodium succinate groups. It functions as a stabilizer and thickener in food products to improve texture, consistency, and shelf stability.

CAS 37231-92-8View

Starch, Food, Modified: Succinyl Distarch Glycerol

Succinyl Distarch Glycerol is a modified food starch created through chemical modification of starch with succinic anhydride and glycerol. It functions as a stabilizer and thickener in food products, helping maintain texture and prevent separation in various processed foods.

CAS 977043-59-6View

Starch, Food, Modified:glucoamylase Modified Starch

Glucoamylase Modified Starch is a chemically modified food starch created through enzymatic treatment with glucoamylase enzyme. Its primary function in food applications remains largely undocumented in available scientific literature, though modified starches are generally used as thickeners, stabilizers, or texture modifiers in processed foods.

CAS 977186-02-9View

Starch, Pregelatinized

Pregelatinized starch is a modified starch that has been partially cooked to make it instantly dispersible in cold water, eliminating the need for heating. It functions as a stabilizer and thickener in various food products to improve texture and shelf stability.

CAS 977050-93-3View

Starch, Unmodified

Starch, unmodified is a naturally occurring carbohydrate polymer extracted from plant sources like corn, potatoes, and wheat. It serves multiple functions in food production, primarily as a thickener, stabilizer, and anti-caking agent to improve texture and shelf stability.

CAS 9005-25-8View

Stearic Acid

Emulsifier

Stearic acid is a saturated fatty acid commonly derived from animal fats or vegetable oils, used in food manufacturing as an emulsifier, lubricant, and formulation aid. It helps blend ingredients that don't naturally mix and improves texture in various food products.

CAS 57-11-4View

Stearyl Alcohol

Texturizer

Stearyl alcohol (CAS 112-92-5) is a fatty alcohol derived from stearic acid, commonly used as a texturizer and surface-finishing agent in food products. It functions to improve texture, appearance, and stability in various food formulations.

CAS 112-92-5View

Stearyl Alcohol, Plus Beeswax

Stearyl Alcohol, Plus Beeswax is a combination additive composed of stearyl alcohol (a fatty alcohol derived from vegetable or animal sources) and beeswax. Its specific function in food applications remains undocumented, though both components have historical use in food manufacturing.

CAS 977187-37-3View

Stearyl Citrate

Emulsifier

Stearyl citrate is an organic compound derived from citric acid and stearyl alcohol that functions as an emulsifier, antioxidant, and sequestrant in food products. It is widely used in processed foods to improve texture, prevent oxidation, and maintain product stability.

CAS 1337-33-3View

Stearyl Monoglyceridyl Citrate