Enzyme-modified starch (E1405) – what is it?
Enzymatically modified starch, known by the designation E1405, is a type of starch processed with specific enzymes to change its physical, chemical or functional properties. Enzymatic modification allows starch to be fine-tuned for specific applications in the food industry, improving its texture, stability and water-binding capacity.
The process is more environmentally friendly compared to traditional chemical methods, as it uses natural processes to achieve the desired effects.
Properties of enzyme-modified starch
E1405 has enhanced stability during heat treatment, freezing and thawing, making it an ideal choice for a wide range of food products. Thanks to enzyme modification, this starch can also offer improved solubility, making it easier to use in cold drinks and sauces.
Applications of enzyme-modified starch
E1405 is used in the production of food products such as sauces, soups, bakery products, ice cream, as well as in dairy and meat products, where it helps improve texture, viscosity and overall product quality. It is especially valued in products that require long-term stability and consistency.
Where to buy enzyme-modified starch?
Enzyme-modified starch is available from suppliers of raw materials to the food industry and from specialized online stores. It can be purchased in powder form, which makes it easy to add to various food products during the production process.
Enzyme-modified starch and its functions in food
As a food additive, E1405 plays an important role in improving the quality of food products. It provides better texture, stability and water binding capacity, which contributes to consumer satisfaction and improves overall product acceptance in the market.
