E144 is a hydroxypropyl-dichloromphosphate-modified starch, i. E. ordinary food starch whose structure and properties are changed by chemical reactions (in this case - esterification) or physical effects. As a result of these changes, starch acquires the necessary characteristics.
In the case of a food additive, E1442 is:
- stability in acidic media at high temperatures;
- strength structure (does not swell in water);
- resistance to mechanical stress;
- good tolerance of freezing-thawing.
This is achieved by means of bonds between the remnants of trimetaphosphoric acid and the alcohol groups of the starch molecule, with which the latter, as it were, are sewn together. The resulting, very stable polymer molecule is used in the production of products as a thickener and stabilizer.
Application of E1442
In general, E1442 is used in the production of cheese, yoghurt and dairy desserts. It is also added to ketchup, mayonnaise , instant soup. In addition, E1442 can be used for the production of building mixtures.
Influence on an organism 1442
Stabilizer E1442 is allowed in many countries, among which:
- Russia;
- CIS countries;
- The European Union;
- Australia;
- New Zealand.
The officially recognized harm that E1442 can cause, if consumed in large quantities, is nausea, bloating, and stopping the stomach.
Theoretically, in the human body dikrahmalphosphate should be split into its simpler constituents - dextrins, and then glucose . However, despite this, the consequences of using this additive are still not known. The question of whether E1442 is harmful or not, is still open. In this regard, the use of products with the addition of E1442 is not recommended for pregnant and lactating women. It is forbidden to use this stabilizer in children under 3 years old.