53124-00-8
Starch, hydrogen phosphate, 2-hydroxypropyl ether
CAS: 53124-00-8
Molecular Formula: C44 H79 O35 P
53124-00-8 - Names and Identifiers
53124-00-8 - Physico-chemical Properties
| Molecular Formula | C44 H79 O35 P |
| Storage Condition | Room Temprature |
| Physical and Chemical Properties | Chemical properties white powder. It is characterized by high swelling and transparency; the paste has high stability to temperature, acidity and shear force. |
| Use | Use thickener; Stabilizer; Binder. Jelly may be produced in place of part of Agar, or in place of pectin. |
53124-00-8 - Upstream Downstream Industry
| Raw Materials | Phosphorus oxychloride Sodium trimetaphosphate |
53124-00-8 - Uses and synthesis methods
introduction
The trade name of hydroxypropyl distarch phosphate is hydroxypropyl phosphate distarch, white powder, odorless, tasteless, and easily soluble in water. The product has the characteristics of hydroxypropyl starch and cross-linked starch, and has good viscosity and thermal stability., Strong acid resistance, shear resistance, aging resistance, etc., waxy corn starch has high branched chain content, hydroxypropyl phosphate distarch produced from it as a raw material, as a, it is stipulated in the GB2760-2014 of our country. HPDSP can be used as a thickener in all kinds of food according to the production needs. Its INS number is 1442 and CNS number is 20.016.
performance
The viscosity of hydroxypropyl distarch phosphate is related to the degree of cross-linking. The higher the degree of cross-linking, the lower the viscosity, but the increase in the degree of cross-linking, the anti-processing performance is improved. After processing, the starch particles are fully expanded and the viscosity rises rapidly. In addition, hydroxypropyl distarch phosphate has a delicate taste, which is more suitable for the processing of seasoning sauces, sauces and other foods than hydroxypropyl starch, and can still maintain a good thickening effect after high temperature sterilization or homogenization.
1. Salt tolerance: With the increase of salt content, the viscosity of hydroxypropyl distarch phosphate and hydroxypropyl starch both show an upward trend. This is because salt absorbs part of the water in starch milk, which indirectly increases The concentration of starch paste leads to an increase in the viscosity of starch paste. However, as far as hydroxypropyl starch is concerned, when the salt content increases to 4%, the osmotic pressure destroys the starch particles that have fully absorbed water and swelled, resulting in a decrease in the viscosity of the starch paste. However, due to cross-linking, the paste viscosity of hydroxypropyl distarch phosphate always increases with the increase of salt content.
2. acid resistance: when pH >4, the viscosity of hydroxypropyl distarch phosphate and hydroxypropyl starch both show an upward trend with the decrease of pH, but when pH <4, the viscosity of hydroxypropyl distarch phosphate still increases rapidly, while the viscosity of hydroxypropyl starch decreases obviously, thus it can be seen that hydroxypropyl distarch phosphate has higher acid resistance stability than hydroxypropyl starch. Especially suitable for low acid food.
3. High temperature resistance: the viscosity of hydroxypropyl starch decreases slightly with the extension of sterilization time. After sterilization for 10min, the viscosity decrease tends to be stable. However, with the extension of sterilization time, the viscosity of hydroxypropyl distarch phosphate increases significantly. When sterilized for 30min, the viscosity reaches the maximum value. It can be seen that high temperature is conducive to the expansion of the cross-linked bonds in the hydroxydistarch phosphate, the starch particles swell, and the viscosity increases, but it cannot be cooked at high temperature for a long time, otherwise the hydroxypropyl distarch phosphate particles can still be broken., The viscosity decreases.
4. Shear resistance: Shear force is conducive to the increase of the viscosity of hydroxypropyl distarch phosphate. This is because the crosslinking bond of hydroxypropyl distarch phosphate is fully stretched after the shear force, and the starch particles expand., The viscosity increases. Hydroxypropyl starch is subjected to shear force to break the expanded particles, resulting in a decrease in viscosity. Therefore, the shear stability of hydroxypropyl distarch phosphate is much higher than that of hydroxypropyl starch.
5. Transparency: The transparency of starch is improved after etherification, but the transparency is obviously reduced after crosslinking. Therefore, the transparency of hydroxypropyl distarch phosphate depends on the degree of etherification and crosslinking. According to the degree of denaturation, the transparency is higher or lower than that of original starch.
Preparation
hydroxypropyl distarch phosphate is prepared by the following method: in aqueous medium, potato starch, propylene oxide, sodium trimetaphosphate and sodium hydroxide are used as raw materials, and the finished product is obtained after sizing, esterification, crosslinking, neutralization, washing, drying, sieving and packaging. the finished product is white powder, which is heated to 60-65 ℃ in aqueous solution and gelatinized into translucent viscous colloid, DS value.
Hydroxypropyl distarch phosphate uses potato starch as raw material through sizing, cross-linking, esterification, neutralization, washing, drying, sieving, and packaging preparation. Through a precise process control system, it improves the shortcomings of ordinary starch, such as: poor water retention, stability, etc. It also has the characteristics of heat resistance, low temperature resistance, acid and alkali resistance, and strong adhesion. Its application effect can completely reach the level of similar products abroad. And the cost is low, and the wide range of raw materials is also a major advantage. The domestic potato starch is used as raw material to produce high-grade products, and the cost of such products is effectively controlled (the price of similar products abroad is 20000 yuan/ton, and the price of this product is 9000 yuan/ton). The specific process steps are as follows:
1) blending: potato starch and 5-25% sodium sulfate or sodium chloride accounting for the mass proportion of potato starch are added with water to form a starch slurry of 20-23Be in a reaction kettle and stirred evenly.
2) crosslinking: sodium hydroxide with a mass concentration of 3-3.8% is added to the starch slurry under continuous stirring to adjust the PH value to 11-12, then sodium trimetaphosphate is added according to 0.2-0.5g/ton potato starch and stirred for 30 minutes.
3), etherification: add propylene oxide according to 50-70kg/ton potato starch into the cross-linked starch slurry, raise the temperature to 45-49, and continue the reaction to 21 hours.
4), neutralization: after the etherification reaction is completed, the PH value is adjusted to 6.0-7.0 with hydrochloric acid with a mass concentration of 8-10%.
5), washing: washing with a cyclone scrubber.
6), drying: first use scraper centrifugal dehydrator to dehydrate to moisture ≤ 45%, then use air dryer to dry to make moisture ≤ 18.0%.
7), screening: 80-100 mesh vibrating screen is adopted for screening.
8), packaging: 20-25kg/bag packaging, and finally become the finished product.
Last Update：2024-04-09 21:01:54
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Spot supply
Product Name: Starch, hydrogen phosphate, 2-hydroxypropyl ether Visit Supplier Webpage Request for quotationCAS: 53124-00-8
Tel: 18301782025
Email: 3008007409@qq.com
Mobile: 18021002903
QQ: 3008007409
Wechat: 18301782025
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Raw Materials for 53124-00-8