White powder. Characterized by low gelatinization temperature, good paste transparency and stability, and not prone to settling.
Starch, oxidized is used as thickener; emulsifier; binder. It can be used as a binder in the surface seasoning of fried foods and in starch jelly. In bread production, it can improve gas retention, shorten fermentation time, and increase bread volume.
The substance resulting from treatment of starch in aqueous slurry with an aqueous oxidizing agent such as hydrogen peroxide, sodium hypochlorite, hypochlorous acid, or ammonium persulfate. Under controlled conditions of temperature, pressure, and time, the oxidizing agent reacts with the starch to cleave the polymeric chains and to oxidize the end groups from aldehyde to carboxylic acid groups.
