Acetylated distarch pllosphate
乙酰化二淀粉磷酸酯
CAS: 68130-14-3
Molecular Formula: C2H4O2.x(H3PO4).x(C6H10O5)
Acetylated distarch pllosphate - Names and Identifiers
| Name | 乙酰化二淀粉磷酸酯 |
| Synonyms | Acetylated distarc DISTARCH PHOSPHATE ACETATE Acetylated distarch pllosphate Starch, hydrogen phosphate acetate starch, acetate hydrogen phosphate |
| CAS | 68130-14-3 |
Acetylated distarch pllosphate - Physico-chemical Properties
| Molecular Formula | C2H4O2.x(H3PO4).x(C6H10O5) |
| Storage Condition | Room Temprature |
| Physical and Chemical Properties | White powder. The viscosity is stable at high temperature and low pH value, the retrogradation degree of the paste in the freezing process is low, and the freezing resistance is high. Solubility, swelling power and transparency are significantly higher than natural starch. |
Acetylated distarch pllosphate - Reference Information
| EPA chemical substance information | information provided by: ofmpeb.epa.gov (external link) |
| Introduction | Acetylated distarch phosphate(ADSP) corn starch by multi-sodium metaphosphate cross-linking or phosphorus oxychloride cross-linking, and then by acetic anhydride esterification. Or from sodium trimetaphosphate and acetic anhydride (≤ 10%) or vinyl acetate (≤ 7.5%) and starch through a comprehensive reaction. Acetylated distarch phosphate is white powder, odorless, tasteless, soluble in water, insoluble in organic solvents. Compared with the original starch, its solubility, swelling power and transparency were significantly improved; The aging tendency was significantly reduced, and the freezing stability was improved. It is resistant to heat and acid. |
| Application | acetylated distarch phosphate (acetylated distarch phosphate) is an ester organic substance, which can be used as a food additive. |
| Main features | 1. Good stability of cold and hot viscosity; 2. Starch Granule structure is stable, and has high stability on acid, alkali, salt, shear force; 3. The starch paste is fine and transparent, with good water holding capacity and high freeze-thaw stability; 4. The film has high film strength, low expansion degree and hot water solubility; 5. Starch paste silk short, good processing; 6. This kind of starch has a wide range of applications and can be used in the production of condiments (tomato sauce, oyster sauce), quick-frozen fish balls, dairy products and food. |
| Main Performance | 1. The product has good high temperature resistance, and can maintain high viscosity at high temperature for a long time, which is suitable for high temperature heating products. 2. The product has good acid resistance, in the pH value of 3 or more, the product is stored for a long time without thinning, without water, viscosity does not decrease, still has good water retention and viscosity, meet the requirements of processing technology. 3. The product has good freeze-thaw-freeze-thaw stability, and is suitable for products that need to be frozen and stored, used after thawing or frozen and thawed repeatedly. 4. The product has good shear resistance, and can meet the high-speed shear, average value or products that need to pass through Colloid mill in the processing process. 5. The product has good water retention performance, can absorb water to a greater extent, can meet the requirements of water retention performance of the product. 6. The product has good elasticity, which can meet the requirements of some products. The product has good brittleness, which can meet the brittleness requirements of some roasted sausage and fried food. The viscosity of the product can be adjusted, both to provide a higher viscosity, as a food thickener, stabilizer; Can also provide a lower viscosity thickening. |
| Food application | acetylated distarch phosphate can be used as thickener, emulsifier and stabilizer. China's "health indicators of the use of food additives" (GB2760-2011) provides: according to the production needs for all types of food. For lunch meat, the maximum dosage of 0.5g/Kg; For jam, 1.0g/Kg. FAO/WHO regulations: for mayonnaise, canned palm oil (edible) usage 5g/Kg (alone or with acid, alkali treatment or decolorized starch, phosphate starch, phosphate starch, acetylated glycerol, acetylated starch double); Containing cream or other fats and oils canned mushrooms, asparagus, green beans, carrots, the dosage is 10g/Kg (used alone or in combination with other thickeners); Canned sardines or sardines products, the dosage is 20g/Kg (used only for fillers); Milk replacer, use amount of 25g/Kg (alone or in combination with phosphorylated distarch phosphate and hydrolyzed amino acid-based products); Canned fish and pod, the use of 60g/Kg (only for fillers); canned baby food, usage 60g/Kg; Fermented milk and its products after heat treatment after fermentation, 10g/Kg; Infant milk substitute (soybean products), usage 5 g/kg; broths and broths, quick-frozen fish sticks and fish pieces (wrapped only with bread flour or loafers), the amount used is 25g/Kg (used alone or in combination with other starches in products based on amino acids or hydrolyzed proteins). |
| Use | 1, as a stabilizing and coagulant. For lunch meat, jam, mayonnaise, canned palm oil. 2, for canned mushrooms, asparagus, green beans, carrots, sardines products. Milk replacer. Filling material for canned bighead and bamboo fish. 3, used for canned baby food, frozen fish and fish pieces of the drag package. thickener; Emulsifier. Used for lunch meat, ham sausage can improve water retention, increase meat tenderness, improve taste, not affected by high and low temperature. |
| production process | starch emulsion → esterification reaction (sodium tripolyphosphate, acetic anhydride) → crosslinking reaction (sodium polymetaphosphate or phosphorus oxychloride) → cooling, neutralization (hydrochloric acid) → washing → Drying → the best process parameters for the preparation of phosphoric acid distarch phosphate are as follows: the amount of phosphorus oxychloride is 0.025%, pH11.5, reaction time 50min, the degree of substitution of phosphate monoester starch was 0.03. The optimum preparation process of acetylated distarch phosphate was as follows: crosslinking pH10.8, crosslinking time 20min, phosphorus oxychloride addition 0.015%, esterification Ph 9.1 and esterification time 70min. |
| toxicity | ADI is not specified (FAO/WHO,2001). |
| usage limit | FAO/WHW(1994,g/kg): mushrooms containing cream or other oils, asparagus, canned green beans and carrots, 10; Infant formula 5 (with hydrolyzed protein amino acids as the base material; With soybean as the base material 25); Canned baby food and canned baby food 60; canned sardines 20; Meat, soup, GMP; Heat-treated yogurt 10 after fermentation; Ice Product 30 (final product). GB 2760-2001: all types of food, limited to GMP (can be treated with acidification, bleaching or enzyme treatment). |
| production method | from sodium trimetaphosphate or phosphorus oxychloride with acetic anhydride (≤ 10%) or vinyl acetate (≤ 7.5%) and starch with esterification. |
Last Update：2024-04-10 22:41:03
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