E1442: is harmful or not and what effect this organism has on the stabilizer

Food supplement E1422( it's also a modified starch) belongs to the class of stabilizers.

It is produced from ordinary corn or potato starch, changing its structure and properties by esterification. It is first dissolved in water, then treated with acetic and adipic acid, from which all the liquid was previously evaporated. The output is a fine white powder, slightly smelling of vinegar.

It is practically not subject to any mechanical action and is resistant to high temperatures.

The obtained result also has an increased frost resistance, helping the liquid mixture to maintain the necessary homogeneity and viscosity without decomposing into components and without changing the aggregate state.

It is remarkably soluble in water and is able to increase substantially in volume.

In industry, it is used either as a powder or diluted with warm water, obtaining a transparent paste preserving the consistency in any treatment.

Application of

In the food industry, E1422 is widely used as a thickener and stabilizer to maintain the required consistency in the production of sour cream, pasteurized cream, yoghurt, curd cheese, ice cream and various dairy desserts.

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In slightly smaller amounts, it is added to ketchup, mayonnaise, other sauces and dressings for salads, soups and second fast food, sausages and sausages, and any dough products.

Also E1422 is used in the production of fish, fruit, berry and vegetable canned food, including baby food.

It contributes to the fact that the products are well tolerated by repeated freezing and thawing, allows them to be stored at a lower temperature, thereby increasing the shelf life.

Effect on the body

At present, the study of the effect on the body of the stabilizer E1422 continues. It has been reported that in excessive amounts this additive causes nausea, vomiting, bloating and problems with digestion of food in the intestine. Single cases of an appendix increase were noted.

Natural starch that enters the body breaks up into less complex molecules - dextrins, which are then converted to glucose. Both that, and another for the person is harmless.

However, starch for E1422 is made from genetically modified cultures. There is no research on what the consequences for the body are possible in the long term, as there simply has not been enough time. More or less reliable results will be obtained only after several tens of years.

The official point of view - E1422 has no negative effect on the body and does not affect the usefulness of various products( primarily dairy and sour-milk) in which it is included.

However, it is on the list of potential allergens.

Is there any harm?

Is E1422 Harmful or not? There is convincing evidence that, if overused, it causes disturbances in the functioning of the gastrointestinal tract. At the same time, the consumption rate is not mentioned anywhere.

There is( not always) only a standard recipe for individual products, where its maximum allowable content is indicated. But more often than not, producer companies develop their own recipes.

The question about the pending final is not closed. Therefore, it is better not to eat foods that make up this supplement, women throughout the period of pregnancy and lactation and children under the age of three.

Categorical "no" to it must say those who suffer from chronic diseases of the gastrointestinal tract and pancreas. It can provoke an exacerbation of an ulcer, a gastritis, a pancreatitis and so on.