Sodium octenylsuccinate starch

is a chemically modified natural starch produced by esterification of food starch (rice, maize) with octenylsuccinic anhydride using sodium carbonate or sodium hydroxide as pH buffer.

The name describes the structure of the molecule:

• Sodium is a chemical element with the symbol Na (from the Latin "Natrium") and the atomic number 11. It is a soft, silvery-white, highly reactive metal. 
• Octenylsuccinate is a derivative of succinic acid, a dicarboxylic acid. The "octenyl" part refers to an 8-carbon chain attached to succinate. This compound is used to modify the starch molecule and make it more hydrophobic (water repellent).
• Starch is a polysaccharide carbohydrate consisting of a large number of glucose units joined together by glycosidic bonds. It is produced by most green plants as an energy store. It is the most common carbohydrate in the human diet and is contained in large quantities in basic foods.

The synthesis process takes place in different steps:

• Preparazione. L'amido è un polimero naturale che si trova in molte piante e può essere estratto da fonti come mais, patate o frumento attraverso un processo che comporta la macinazione del materiale vegetale e quindi la separazione dell'amido dagli altri componenti.
• Octenyl Succination. L'amido è fatto reagire con octenyl succinic anhydride (OSA) in un trattamento di esterificazione. Ciò introduce i gruppi del succinato di octenyl sulle molecole dell'amido.
• Neutralizzazione. L'amido del succinato di Octenyl è neutralizzato con una base quale idrossido di sodio (NaOH) per formare il sale del sodio,  Sodium Octenyl Succinate Starch.

It appears in the form of a white powder.

What it is used for and where

Sodium octylsuccinate starch is a modified form of starch that has been chemically modified with octylsuccinic anhydride to make it more hydrophobic. This allows it to blend better with fats and oils, making it useful as an emulsifier in food and cosmetics.

Food

Chemically modified starches are mainly used in the food and cosmetics industries. Sodium octenylsuccinate starch has excellent surface and interfacial tension lowering capacity with a thickening capacity up to pH 4.5.

It is also used as an emulsifier and thickener as it is soluble in cold liquids, such as soft drinks where it has the function of enhancing flavour and colour. Also used in sauces, stable in foods subjected to freezing and thawing, it prolongs the life of foods.

Labelled with the number E1450 in the list of European food additives as a thickener. Food thickeners are normally used to facilitate the ingestion of drugs in tablet form. Some thickeners directly influence the dissolution and disintegration of tablets and may even delay their dissolution.

Cosmetics

Absorbent. Absorbs substances dispersed or dissolved in aqueous solutions, water/oil, oil/water.

Emulsion stabiliser. Emulsions are thermodynamically unstable. Emulsion stabilisers improve the formation and stability of single and double emulsions. as well as their shelf-life. It should be noted that in the structure-function relationship, the molar mass of the ingredient used plays an important role.

Viscosity control agent. It controls and adapts, Increasing or decreasing, viscosity to the required level for optimal chemical and physical stability of the product and dosage in gels, suspensions, emulsions, solutions. 

Studies

• Starches modified with octenyl succinic anhydride (OSA) have been used in a range of industrial applications, particularly as a food additive, for more than half a century. Interest in these products has grown in recent years as a result of new methods and applications becoming available. Due to a combination of OSA's hydrophobic and steric contribution and starch's peculiar highly branched macromolecular structure, these starch derivatives display useful stabilizing, encapsulating, interfacial, thermal, nutritional and rheological properties. We review the synthesis procedures, structural characterization methods and physico-chemical properties, and the influences of the botanical origins and structural parameters of OSA starches on physico-chemical properties. A better understanding of these features has the potential to lead to products with targeted macromolecular structures and optimized properties for specific applications (1).
• In this article, the foaming and surface properties of sodium caseinate(SC), sodium caseinate/tannin acid(SC/TA), sodium caseinate/octenyl succinate starch(SC/OSA-Starch) and sodium caseinate/tannin acid/octenyl succinate starch(SC/TA/OSA-Starch) complex systems are described. First, foaming properties of different samples were compared at pH 6.0. The interface adsorption and linear surface dilatational rheological of different samples were characterized in the linear viscoelastic region in order to explore the relationship between macroscopic foaming properties and surface properties. At equal protein concentrations, the foamability and foam stability of SC/TA/OSA-Starch complex was markedly higher than that of SC/TA complex. Meanwhile, the surface properties of SC/TA/OSA-Starch complex was also superior to those of SC/TA complex. Finally, to investigate the nonlinear surface dilatational rheological behavior of the air/water interface stabilized by complex systems, the large-amplitude oscillatory dilatational rheology and Lissajous plots were studied. For SC/TA/OSA-Starch complex, the OSA-Starch increases the degree of strain softening in extension, suggesting that the surface structure may change from a surface gel to a mixed phase of SC/TA patches and OSA-Starch domains. These findings indicate that complex formed between polyphenols, proteins and polysaccharides could be used as a good alternative to understand and consequently improve the surface and foaming properties in food matrices (2).

• Molecular Formula
• Molecular Weight
• CAS  66829-29-6
• UNII    
• EC Number

Synonyms:

• SOS starch
• Starch, hydrogen octenylbutanedioate
• Starch, 1-octenylsuccinic acid ester
• Starch, hydrogen 2-(octen-1-yl)butanedioate
• Starch sodium octenyl succinate
• Octenyl succinic anhydride modified starches

References_____________________________________________________________

(1) Sweedman MC, Tizzotti MJ, Schäfer C, Gilbert RG. Structure and physicochemical properties of octenyl succinic anhydride modified starches: a review. Carbohydr Polym. 2013 Jan 30;92(1):905-20. doi: 10.1016/j.carbpol.2012.09.040.

(2) Zhan F, Li J, Shi M, Wu D, Li B. Foaming Properties and Linear and Nonlinear Surface Dilatational Rheology of Sodium Caseinate, Tannin Acid, and Octenyl Succinate Starch Ternary Complex. J Agric Food Chem. 2019 Feb 27;67(8):2340-2349. doi: 10.1021/acs.jafc.8b06356.. 

The Panel on Food Additives and Nutrient Sources added to Food provides a scientific opinion on the use of OSA modified gum acacia as an emulsifier for flavourings, and other uses. The SCF in 1990 and 1999 considered that the existing data on gum acacia (E 414) did not point to any toxicological concern. In 2009, JECFA allocated a temporary ADI “not specified” to OSA modified gum arabic. The Panel notes that OSA modified gum acacia is not of concern with respect to mutagenicity. From a 90-day study in the rat, NOAELS of 3411 and 4052 mg/kg bw/day (the highest dose tested), for male and female rats, respectively, were derived. The Panel considers that reading across from data on gum acacia (E 414) and food starch sodium octenyl succinate (E1450) there would be no requirements for additional toxicity data on OSA modified gum acacia. The Panel considers the available toxicological dataset to be insufficient to derive an ADI. The mean dietary exposure to OSA modified gum acacia from its combined uses as an emulsifier in flavour-oil emulsions and other emulsifier uses ranges from 4.1 mg/kg bw/day in female adults, to 12 mg/kg bw/day in children (age 1.5-4.5 years). The highest potential exposure (97.5th percentile) ranges from 12 mg/kg bw/day in male adults to 33 mg/kg bw/day in children. Given these intake estimates and taking the lowest derived NOAEL (3411 mg/kg bw/day), a margin of safety of about 280 for male adults and of about 100 for children can be calculated. The Panel considers in this case these margins adequate. Based on the results of the available studies, the information on gum acacia itself and on other OSA modified starches, the Panel concludes that the use of OSA modified gum acacia as an emulsifier in foods at the proposed uses and use levels is of no safety concern.

Source : EFSA Published: 31 March 2010