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Acetylated Distarch Phosphate is used as modified starch.
Modified starch is mainly used in the food field as thickener, gelling agent, binder, emulsifier and stabilizer. It can replace expensive raw materials, reduce food manufacturing costs, improve food quality, improve economic benefits, and provide high value-added differences to a wide range of food fields.
Product features
Pre gelatinized starch: soluble in cold water to form viscosity, no heating, easy to use.
Acetate esterified starch: the gelatinization temperature is reduced, and the viscosity, transparency and water retention stability are improved.
Cross linked starch: improved tolerance, short paste and fine body.
Oxidized starch: low viscosity, good film forming ability and enhanced gel strength.
Etherized starch: gelatinization temperature decreased, viscosity increased, aging resistance increased.
Phosphate starch: the water holding capacity is improved and has certain emulsibility.
Carboxymethyl starch: strong water solubility, soluble in cold water, high viscosity and high transparency.
Acid modified starch: the thermal viscosity is reduced, and high concentration starch paste can be prepared.
Composite modified starch: it can integrate the advantages of different modification methods.
Physical and chemical indexes of Acetylated Distarch Phosphate
Item | Index |
Dry weight loss%, ≤ | 15 |
Total arsenic (as) (mg / kg), ≤ | 0.5 |
Lead (PB) (mg / kg), ≤ | 1 |
Sulfur dioxide residue (mg / kg), ≤ | 30 |
Acetyl%, ≤ | 2.5 |
Vinyl acetate residue (only using vinyl acetate as esterification agent) (mg / kg), ≤ | 0.1 |
Residual phosphate (calculated by P)%, ≤ | 0.04 |
Application
Application in meat products: enhancing water retention and elasticity
Application in convenience food: improve the rehydration of noodles, reduce the oil absorption rate of dough, and reduce the acid value and peroxide value of dough
Application in dairy products: provide creamy structure and shelf stability, and endow yogurt with smooth and delicate tissue structure
Application in condiment: improve condiment quality, improve stability and reduce production cost
Application in candy products: acid transformed starch can make candy compact, elastic, chewy, non stick teeth and paper
Application in frozen food: it has anticoagulant effect and keeps the shelf stable when the temperature changes
Manufacturing
