Hydroxypropyl starch ether
Hydroxypropyl Starch
CAS: 9049-76-7
Molecular Formula: C24H42O21
Hydroxypropyl starch ether - Names and Identifiers
Hydroxypropyl starch ether - Physico-chemical Properties
| Molecular Formula | C24H42O21 |
| Molar Mass | 666.57768 |
| Water Solubility | Practically insoluble in cold water and in ethanol (96 per cent). |
| Appearance | White powder |
| Storage Condition | Room Temprature |
Hydroxypropyl starch ether - Upstream Downstream Industry
| Raw Materials | Acetic anhydride Propylene oxide |
| Downstream Products | Enocyanin |
Hydroxypropyl starch ether - Reference
| Reference Show more | 1. Cancan Liu, Jianbin Li, Kai Li, Caifeng Xie, Jidong Liu, Oxidized konjac glucomannan-cassava starch and sucrose esters as novel excipients for sustained-release matrix tablets, International Journal of Biological Macromolecules, Volume 156, 2020, Pages 104 |
Hydroxypropyl starch ether - Toxicity
Toxicity
ADI does not make special regulations (FAO/WHO,2001).
Can be safely used in food (FDA & sect;:172/892,2000).
Use limited
GB 2760-89(g/kg): ice cream 8~12; Jam, jelly, luncheon meat, 30; Soup 20~30.
FAO/WHO(1984,g/kg): canned beans, white beans, sweet corn, mushrooms, asparagus, green beans, carrots, etc. containing cream or other oils, 10; Infant formula, 5 (based on hydrolyzed protein amino acids),25 (based on soybeans); Sardine canned 20; Meat soup, soup, GMP; Flavor-enhancing yoghurt 10 after heat treatment; ice 30 (final product).
Last Update：2024-04-09 19:55:45
Hydroxypropyl starch ether - Nature
The natural starches of certain grains or rhizome plants (such as corn, sorghum, wheat, potatoes, cassava, sica, etc.) are treated with a small amount of certain types of chemicals to change their physical properties to meet special requirements A class of starch derivatives.
Starch molecules are polymers of anhydrous glucose, with both linear and branched forms. Naturally occurring starch, its degree of polymerization and molecular weight vary greatly. For certain types of starch and different types of starch, the ratio of branched polymer (amylopectin) and linear polymer (amylose) is different. These factors, together with the type of chemical denaturation used, significantly affect the viscosity, organization and stability of the starch sol.
According to FAO/WHO(1997), modified starch includes the following (the number in parentheses is the manual):
Dextrin, roasted starch (10107), acid-treated starch (10130), alkali-treated starch (10131), bleached starch (10132), oxidized starch (10143), enzyme-treated starch (10135), mono-starch phosphate (10141), distarch phosphate (10134), phosphate distarch phosphate (10144), acetylated distarch phosphate (10129), acetate starch (10146), acetylated distarch adipate (10127), hydroxypropyl starch (10139), hydroxypropyl distarch phosphate (10138), sodium octenyl succinate starch (10147).
Modified starch is generally white or nearly white odorless powder or granules, as well as flakes, amorphous powder or coarse powder that have been pregelatinized (I. e. heat treated in the presence of water). Insoluble in ethanol, ether and chloroform. If it is not pregelatinized, it is almost insoluble in cold water. When heated in water, it usually starts to swell at 45~80 ℃, depending on the plant variety and degree of denaturation. Pasting completely at high temperature. Hydration of pregelatinized starch occurs in cold water.
Last Update：2024-04-09 19:55:45
Hydroxypropyl starch ether - Application
1). The fried instant noodles with modified starch have a crispy structure and low oil absorption, and the product quality and storage stability are better;
2) It can improve the rehydration, chewiness and elasticity of noodles in instant noodles, and reduce cooking time;
3). Adding modified starch to pasta snacks can reduce oil absorption, improve the crispness of pasta, and extend the storage time of products;
4). As a tissue forming agent and adhesive in rice flour production, it can increase the transparency and smoothness of the product, reduce the viscosity and improve the taste.
Last Update：2024-04-09 19:55:45
Hydroxypropyl starch ether - Production method
Hydroxypropyl starch is a chemically modified starch. It is etherified by propylene oxide and starch to replace the hydroxyl group in the polymer structure of starch and become an etherified starch.
Last Update：2024-04-09 19:55:45
Hydroxypropyl starch ether - Production method
The production method is made by esterification of acetic anhydride and adipic anhydride (≤ 0.12%) with starch.
Production method Starch milk is made by etherification reaction with propylene oxide (≤ 25%) under alkaline conditions, washing and drying.
Production method: place starch in a high-pressure reactor, add solvent (water) in proportion to adjust the concentration 15%, stir and add 4% ~ 7% of 25% sodium hydroxide solution as catalyst, and then introduce N: about 10min from the bottom of the reactor to remove air in the reactor. Finally, ethylene oxide (≤ 25%) was added and reacted at 110 ℃ for 90~120min. After the reaction, cool to room temperature, remove the solvent, and then vacuum concentrate and dry to obtain the product.
The production method consists of a mild degradation reaction or a reaction between the hydroxyl group of the natural starch and the selected chemical to chemically denature the starch. One or several of the following methods may be used: mild oxidation (bleaching), moderate oxidation, acid depolymerization, monofunctional esterification, polyfunctional esterification (crosslinking), monofunctional etherification, polyfunctional etherification (crosslinking), alkaline gelatinization, and the combination of these methods (see monomers). These manufacturing methods can be used as the basis for denaturation classification.
Last Update：2024-04-09 19:55:45
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Tel: 17505222756
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View History
Hydroxypropyl starch ether
双(3-(三氟甲基)苯基)甲酮
苯基磷酰氨酸二苯基酯
1-甲基-1-丙基吡咯烷双(三氟甲磺酰)亚胺盐
(ALPHAR,2S)-REL-ALPHA-苯基-2-哌啶乙酸乙酯盐酸盐
HEXAAMMINENICKEL (II) IODIDE
邻硝基对叔丁基苯酚
Α-氨基环己基乙酸
C.I. Direct Blue 53, tetrasodium salt (8CI)
双(3-(三氟甲基)苯基)甲酮
苯基磷酰氨酸二苯基酯
1-甲基-1-丙基吡咯烷双(三氟甲磺酰)亚胺盐
(ALPHAR,2S)-REL-ALPHA-苯基-2-哌啶乙酸乙酯盐酸盐
HEXAAMMINENICKEL (II) IODIDE
邻硝基对叔丁基苯酚
Α-氨基环己基乙酸
C.I. Direct Blue 53, tetrasodium salt (8CI)
Raw Materials for Hydroxypropyl starch ether
Downstream Products for Hydroxypropyl starch ether