E1450 (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:

• Starch suspension: the starch is suspended in water to create a dough.
• Addition of octylsuccinic anhydride: Octylsuccinic anhydride (OSA) is added to the starch mixture. OSA reacts with hydroxyl groups on starch to form an ester bond, creating octylsuccinate starch.
• Neutralization: The pH of the mixture is adjusted, typically with sodium hydroxide (NaOH), to neutralize the mixture and form the sodium salt, sodium starch octylsuccinate.
• Purification: The mixture is filtered and dried to remove any unreacted OSA and purify SSOS.
• Milling: Dried SSOS is ground to the desired particle size.

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   52906-93-1   70714-61-3
• 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..