| Physical and Chemical Properties | White to white odorless starchy powder. Type I is gelatinized at room temperature when exposed to water, the gelatinization temperature decreases with the increase of phosphoric acid binding amount, and the stability at low temperature increases, but the viscosity decreases. Type II is gelatinized when heated with water. Type L and Type II usually exist simultaneously in the same molecule. The gelatinization temperature (about 60 ℃) is lower than that of ordinary starch (about 80 ℃). If the content of double ester is high, it is difficult to gelatinize. The pH of 1% solution is 6.5~7.5. The particle size of the powder is generally 5~10pm, with slight hygroscopicity, and the hygroscopic 18% is saturated at room temperature. It is easier to disperse in water than ordinary thickeners and is stable. There is a small amount (0.04% ~ 0.1%) in natural starch. |
| Use | thickener; Stabilizer. The main use of food containing Type II products. Improve viscosity stability and dispersibility, and prevent aging. Because of containing phosphate, and metal chelation, can prevent food browning. Can be used for flour products, baked premade powder 1%~ 2%; Jam 0.02%~ 0.2%, orange peel jelly 0.1%~ 0.5%; Pudding 1%~ 2%; ice cream 0.1~0.5; Instant cocoa 1%~ 2%; Filling 0.3%~ 0.5%; Pouring 0.5%~ 2.0%; And mayonnaise, sauce, sauce, other jelly products, etc. as emulsion stabilizer and thickener. China's provisions can be used for beverages, ice cream, soup, seasoning, jam, cream and food made with food as the main raw material, according to the production needs of appropriate use. |
| production method | 40g of sodium dihydrogen phosphate (NaH2PO4 · 2H2O) was dissolved in 80ml of water, and 40g of sweet potato starch was added, the pH was adjusted to 6-8.5 by stirring and adding 15% sodium hydroxide solution. After thorough mixing for 25-30min and filtration, the mixture was dried at 45 °c to a moisture content of 10-15%, then heated to 100-150 °c for reaction, and dried for 0.5-3H to obtain a white powder. starch is suspended in water or hydrous ethanol to form a 20% ~ 30% suspension, and l%~ 10% phosphate (metaphosphate, polyphosphate, etc.) is added, and the pH is adjusted to about 7, the water content was removed to 20% or less, and the crude product was esterified by heating to 100 to 200 ° C., and then suspended with aqueous methanol to remove unreacted substances. The crude product was obtained by filtration, drying and pulverization. Potato and potato starch are commonly used as raw materials. |