大米淀粉
大米淀粉
CAS: 68412-29-3
Molecular Formula: (C6H10O5)n
大米淀粉 - Names and Identifiers
| Name | 大米淀粉 |
| Synonyms | HYDROLYSEDSTARCH Starch solution ACID-TREATEDSTARCH ACID-TREATEDSTARCHES Acid modified,corn starch Acid modified, corn starch Wheat starch, acid modified |
| CAS | 68412-29-3 |
| EINECS | 232-679-6 |
大米淀粉 - Physico-chemical Properties
| Molecular Formula | (C6H10O5)n |
| Density | 1.005g/mLat 25°C |
| Melting Point | 256-258°C (dec.)(lit.) |
| Solubility | H2O: 20mg/mL, colorless, clear to slightly turbid |
| Appearance | Liquid |
| Color | clear to slightly hazy |
| Storage Condition | Room Temprature |
| Physical and Chemical Properties | White powder. It is characterized by high water solubility and strong condensate. |
大米淀粉 - Risk and Safety
| Hazard Symbols | Xi - Irritant |
| Risk Codes | 36 - Irritating to the eyes |
| Safety Description | 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. |
| WGK Germany | 1 |
| RTECS | GM5090000 |
| FLUKA BRAND F CODES | 3 |
大米淀粉 - Reference
| Reference Show more | 1. [IF=9.147] Sen Li et al."Effect of vacuum combined ultrasound treatment on the fine structure and physiochemical properties of rice starch."Food Hydrocolloid. 2022 Mar;124:107198 2. [IF=4.952] Lei Zhang et al."Efficient hydrolysis of raw starch by a maltohexaose-forming α-amylase from Corallococcus sp. EGB."Lwt Food Sci Technol. 2021 Dec;152:112361 3. [IF=9.381] Xia Zhao et al."Rheological properties and microstructure of a novel starch-based emulsion gel produced by one-step emulsion gelation: Effect of oil content."Carbohyd Polym. 2022 Apr;281:119061 4. [IF=7.514] Nan Wang et al."Modifying the rheological properties, in vitro digestion, and structure of rice starch by extrusion assisted addition with bamboo shoot dietary fiber."Food Chem. 2022 May;375:131900 |
大米淀粉 - Reference Information
| EPA chemical substance information | information provided by: ofmpeb.epa.gov (external link) |
| Use | stabilizer; Thickener; Filler; Mainly used for "soft starch candy". |
| production method | starch milk with hydrochloric acid (≤ 7.0%) or orthophosphoric acid (≤ 7.0%) or sulfuric acid (≤ 2.0 in the gelatinization temperature below the conditions of the reaction after neutralization, washing, drying. |
Last Update：2024-04-09 21:21:28
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