E1404 is Starch, treated by lye 3505000000

Starch treated with alkali (food additive E1404 ) Is a white powder obtained by treating dissolved or native starch with sodium hypochlorite, with an admixture of peroxide groups and salts. By oxidizing too deeply, it is possible to form dealdehyde starch or dicarboxyl starch, which, in contrast to starch treated with alkali, are not approved for use in the food industry. It tends to retrograde, forming a paste, not gel, when boiled. In the human body, it is broken down and easily absorbed, like native starch, it is considered non-toxic. The permissible daily dose has not been determined. In the food industry, such starch is used as a thickener, a binding agent, a carrier of active substances, a bakery improver. It is added to canned vegetables and mushrooms, canned fish (sardines, mackerel). It is used in the production of aromatic yoghurts and some fermented milk products after fermentation. In bakery products, oxidized starches improve the quality of flour, increasing its hydrophilic properties, as well as enhancing those processes that change the gluten proteins in the dough. Thus, the form stability and structural-mechanical properties of the crumb are improved, the bread becomes stale more slowly. Other uses of alkali-treated starch are: - in the printing industry, for surface treatment of paper and cardboard. It is used in the production of aromatic yoghurts and some fermented milk products after fermentation. In bakery products, oxidized starches improve the quality of flour, increasing its hydrophilic properties, as well as enhancing those processes that change the gluten proteins in the dough. Thus, the form stability and structural-mechanical properties of the crumb are improved, the bread becomes stale more slowly. Other uses of alkali-treated starch are: - in the printing industry, for surface treatment of paper and cardboard. It is used in the production of aromatic yoghurts and some fermented milk products after fermentation. In bakery products, oxidized starches improve the quality of flour, increasing its hydrophilic properties, as well as enhancing those processes that change the gluten proteins in the dough. Thus, the form stability and structural-mechanical properties of the crumb are improved, the bread becomes stale more slowly. Other uses of alkali-treated starch are: - in the printing industry, for surface treatment of paper and cardboard. the form stability and structural and mechanical properties of the crumb are improved, the bread becomes stale more slowly. Other uses of alkali treated starch: - in the printing industry, for surface treatment of paper and cardboard. the form stability and structural and mechanical properties of the crumb are improved, the bread becomes stale more slowly. Other uses of alkali-treated starch are: - in the printing industry, for surface treatment of paper and cardboard.