Is 1422 vegan?

In this brief guide, we will answer the query, “Is 1422 vegan?” and will discuss the health benefits of 1422.

Is 1422 vegan?

Yes, 1422 is vegan. It is a starch that has been treated with acetic acid and adipic acid anhydride to withstand high temperatures (E1422). Stabilizer and thickener are only some of the ways it is used in food. As INS 1442 does not contain any animal product, it is vegan.

What is the INS 1442 code all about?

INS 1442 is a white to creamy white, fine powdered modified food starch that may be used as an emulsifier and stabilizer. Propylene oxide and phosphoric acid are used to treat starch and make it into a powder. Acid, alkaline, and starch-degrading enzymes are less likely to attack the starch once it has been changed.

Acetylated distarch adipate is manufactured by treatment of an aqueous slurry of native starch with a mixture of adipic anhydride and acetic anhydride under mildly alkaline conditions. The reaction is quenched by addition of acid after the appropriate degree of cross-linking and acetylation is reached, and the modified starch is recovered by washing thoroughly with water, dewatering and drying. The number of adipic cross-links does not exceed 1 in about 1,000 glucopyranose units (up to approximately 0.09% adipyl groups) (1).

Starch from corn (Zea mays) accounts for 80% of the world market production of starch. Maize starch is an important ingredient in the production of many food products, and has been widely used as a thickener, stabilizer, colloidal gelling agent, water retention agent and as an adhesive due to its very adaptive physicochemical characteristics (2).

What does it do?

Starch can be acetylated by reacting it with acetic anhydride to produce acetylated starch. The introduction of the more bulky acetyl group compared with hydroxyl group causes steric hindrance to the alignment of the linear chains. This allows for easy water percolation between chains thus increasing the granule swelling power and solubility resulting in lower gelatinization temperature. Acetylation improves paste clarity and freeze-thaw stability of starch. Acetylated distarch adipate, is a monosubstituted starch obtained by treating starch with acetic anhydride and adipic anhydride. It has been used since the 1950s due to the desire for improved stability of products in cold and freezing weather conditions. It is a good temperature change resistant agent used in foods as a bulking agent, stabilizer and thickener. It improves smoothness and sheen of soups and sauces. The improved freeze-thaw stability of acetylated crosslinked waxy maize starch has led to its use in frozen sauces in vegetables, appetizers and pastries. Hydroxypropylation of cross-linked starch also dramatically improves the stability quality of puddings and frozen sauces (2).

·         As a thickening and texturizing ingredient, it enhances shelf life, adds gloss and color to goods, and has excellent freezing characteristics.

·         Emulsifier and stabilizer INS 1442, when consumed, does not release glucose via the small intestine, therefore helping reduce glucose and insulin levels after a meal, thereby inhibiting the development of new fat cells.

·         As a starch thickener, stabilizer, or emulsifier, it may be found in a wide range of food items.

INS 1442’s advantages

Food goods in Europe are numbered by their quality using the International Numbering System (INS). It’s great for your health, among other things. In this system, modified starch, known as INS 1442, provides the following advantages to food consumers. If food, it increases lipophilicity emulsion stabilizer, improves quality of any fat/oil-containing products, reduces rancidity by preventing oxidation and increases viscosity (2).

Prevents the formation of new fat cells via INS 1442

After ingesting meals, INS 1442 does not release glucose into the small intestines. That happens because the modification of the starch caused an increase in its resistance to the action of amyloglucosidase, an enzyme which degrades starch into sugar molecules (3). Resistant starches resists hydrolysis by the digestive enzymes a-amylase and pullulanase in vitro beyond 120 minutes, unlike both rapidly digestible and slowly digestible starch (4).

As a result, it helps to maintain a healthy blood sugar or insulin level. Glucose levels in the body are monitored and stabilized using this device. Because of this, it is quite beneficial in the prevention and management of daily fat cell development. It also limits the rise in blood sugar after a meal (4).

Weight loss

Modified starch may also aid in weight loss if consumed in moderation. Many studies have shown that modified starch aids in weight loss more quickly than regular starch, which aids in weight gain. Enabling the body to break down fats and disperse them more easily is the goal of the permitted stabilizer (INS 1442). It also raises the body’s metabolic rate. It has the potential to boost fat oxidation while decreasing adipocyte fat storage. If you don’t have it, your health will suffer. It increases the rate at which the body’s glucose stores are broken down, which in turn supplies energy. 

Acting as a fiber, it increases satiety and reduces the food intake. There is some evidence that dietary fiber can enhance satiety, with proposed mechanisms including increased stomach distension, reduced rate of gastric emptying and modulation of gut hormone production due to the formation of a gel in the stomach by some fiber types. A systematic review published in 2011 reported that in 43% of high-fiber vs. low-fiber control comparisons, fiber consumption reduced appetite by at least 10% (4).

Performance is enhanced with INS 1442.

Our bodies cannot function without starch. An increase in metabolism and the breakdown of fat in the body is a huge benefit of taking this supplement. Oxygen is needed by all aerobic organisms to break down starch into sugar, which in turn provides energy. There must be enough energy in the body for both before and post-workout routines.

However, through E1442 modified starch, which has the characteristics of a resistant starch, there is a reduction of the energy provided by the food. Starch is a carbohydrate and provides 4 kcal/g of energy. Modified starch provides 2 kcal/g of energy and therefore favors the breakdown of fat for the provision of energy to the body. A number of authors have examined the potential of RS to alter macronutrient and in particular fat oxidation. It is proposed that eating a diet rich in RS may potentially increase the mobilization and use of fat stores as a direct result of any reduction in insulin secretion (5).

However, you should not overdo it on the starch since it will raise your calorie intake. In addition, it has a high carbohydrate content. Exercising for longer periods is made easier with the aid of modified starch. It improves the body’s capacity to withstand strenuous activity. Your workouts will also be more efficient and you’ll be able to work out longer.

It may help to decrease cholesterol.

Lowering LDL cholesterol while boosting HDL cholesterol in the blood is aided by the use of INS 1442, an emulsifier and stabilizer that is approved by the FDA. Glucose is broken down into sugar by the body, which is highly significant. It has the dual effect of lowering bad cholesterol and raising good cholesterol in the blood. Keeping a healthy body weight and blood triglyceride levels are two of its benefits. A reduction in heart attack risk is attributed to the use of hydroxypropyl distarch phosphate.

A recent study found a significant reduction in total cholesterol and non-HDL-cholesterol after the consumption of a resistant starch-rich diet vs. a fiber-rich diet for 12 months. It functions as a dietary fiber, promoting beneficial physiological effects including laxation, and/or blood cholesterol attenuation, and/or blood glucose attenuation (4,5).

 As a Fiber Supplement; INS 1442

Dietary fiber is defined as “the edible parts of plants or analogous carbohydrates that are resistant to digestion and absorption in the human small intestine with complete or partial fermentation in the large intestine. Dietary fiber includes polysaccharides, oligosaccharides, lignin and associated plant substances. Dietary fibers promote beneficial physiological effects including laxation, and/or blood cholesterol attenuation, and/or blood glucose attenuation” (5).

Fiber is found in most plants and meals. Fiber is necessary for our bodies to function properly. One may complement their diet with fiber supplements in addition to natural foods. Aside from psyllium, wheat dextrins, methylcellulose, and cellulose are also viable options. As a fiber supplement, you may also utilize INS 1442, a modified starch. It has several advantages. No additional weight is gained. It enhances the body’s strength and endurance. Regular bowel movements may be maintained with the use of modified starch. Diabetes, heart disease, and other serious illnesses can be prevented by eating a diet high in fiber (4,5).

An adequate quantity of nutrition is provided by Hydroxypropyl Distarch Phosphate. It functions as a preservative for substances that don’t normally combine with oil or water. It also extends the shelf life of the products. It guarantees that all food products are available to all people at all times. Water and ethanol do not affect their solubility. Hydroxypropyl distarch phosphate must first be pregelatinized before it may be dissolved in water. Then the colloidal solution will not form. Carbohydrate content is higher than that found in potatoes and other vegetables, making it a good source of energy for the body.

Sugar may be replaced by modified starch, which is a superior and more ethical option. In addition to being a stimulant, it assists with weight management, cholesterol control, food binding, flavor in canned items, and calorie control.

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Conclusion

In this brief guide, we will answer the query, “Is 1422 vegan?” and will discuss the health benefits of 1422.

References

  1. EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS), et al. Re‐evaluation of oxidised starch (E 1404), monostarch phosphate (E 1410), distarch phosphate (E 1412), phosphated distarch phosphate (E 1413), acetylated distarch phosphate (E 1414), acetylated starch (E 1420), acetylated distarch adipate (E 1422), hydroxypropyl starch (E 1440), hydroxypropyl distarch phosphate (E 1442), starch sodium octenyl succinate (E 1450), acetylated oxidised starch (E 1451) and starch aluminium octenyl succinate (E 1452) as food additives. EFSA J, 2017, 15, e04911. 
  2. Egharevba, Henry Omoregie. Chemical properties of starch and its application in the food industry. Chemical properties of starch, 2019, 1-26.  
  3. Kapelko-Żeberska, Małgorzata, et al. Acetylated adipate of retrograded starch as RS 3/4 type resistant starch. Food chem, 2015, 188, 365-369.
  4. Lockyer, S., and A. P. Nugent. Health effects of resistant starch. Nutr bull, 2017, 42, 10-41.
  5. Nugent, Anne P. Health properties of resistant starch. Nutr Bull, 2005, 30, 27-54.