Acetylated oxidised starch

Author: Prof. Dr. med. Peter Altmeyer

All authors of this article

Last updated on: 29.10.2020

Dieser Artikel auf Deutsch

Definition
This section has been translated automatically.

Acetylated oxidised starch is a chemical modification of natural starch and is authorised as a food additive (E 1451). In this function it serves as a modified starch, thickener and coating agent.

Recommended articles

Allergology
Structural formula of leukotriene B4.
Leucotriene b4

Leukotriene B4 (LTB4) is an inflammatory leukotriene (leukotriene: from Greek leukos =white and treis =thre...

Continue reading
Dermatology
Collagenosis, reactive perforating. 12-month-old female patient: Itchy papules with a central dep...
Collagenosis reactive perforating

Rare chronic skin disease characterized by transepidermal elimination of collagen and/or elastin through th...

Continue reading
Dermatology
Dermatosis, acute febrile neutrophils. following high fever on the back of a 52-year-old man, acu...
Sweet syndrome

Rare, acute, high-fever systemic disease with disturbance of the general condition, arthralgias, neutrophil...

Continue reading
Dermatology
Immunogold-Siver-Staining (IGSS)

Enhancement of the immunogold labeling by silver plating of the gold particles so that the immunolabeling c...

Continue reading
Advertisment
Advertisment

Incoming links (1)

Food additives (overview);

Outgoing links (1)

Food additives, sweeteners (e-numbers 950 - 1518);

Authors

Last updated on: 29.10.2020

Author: Prof. Dr. med. Peter Altmeyer Prof. Dr. med. Peter Altmeyer

Articlecontent