Description
Starch, hydrogen phosphate, 2-hydroxypropyl ether, white powder, odorless, tasteless, easily soluble in water, has good viscosity and thermal stability, strong acid resistance, shear resistance, resistance aging characteristics. It can be used as a thickener for the production of jam, yogurt, oil consumption and other foods.
Chemical Properties
The viscosity of Starch, hydrogen phosphate, 2-hydroxypropyl ether is related to it's degree of cross-linking. The higher the degree of cross-linking, the lower the viscosity, but the higher the degree of cross-linking, the better the processing resistance.
Uses
Starch, hydrogen phosphate, 2-hydroxypropyl ether can be used as a thickener, stabilizer, and binder, and can replace agar in the production of jelly or pectin. Furthermore, Used as a thickener to stabilize suspensions in cloudy beverages (inexpensive, stable in thin pastes, and less prone to separation, making it suitable for single-filling orange juice production); adding it to yogurt can improve quality, increase viscosity, texture, and water-holding capacity, reduce whey separation, and improve storability, with potato and waxy corn hydroxypropyl distarch phosphates showing particularly outstanding effects.
Preparation
Starch, hydrogen phosphate, 2-hydroxypropyl ether is prepared from potato starch by sizing, cross-linking, esterification, neutralization, washing, drying, sieving and packaging.
