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Starch, oxidized

Starch, oxidized structure

CAS No:
65996-62-5
Chemical Name:
Starch, oxidized
Synonyms:
Starch,oxidized
Categories:
Food Additives > Thickener

Starch, oxidized Use and Manufacturing

Methods of Manufacturing

Mix 45% starch milk with water, adjust to pH 8-10 with NaOH, add 0.055kg sodium hypochlorite to the anhydrous starch, drop sodium hypochlorite solution containing 5%-10% effective chlorine, and control the temperature to 40 ～50℃(exothermic reaction), after reaching the expected time, adjust the pH value to 6～6.5, deoxygenate with reducing agent, then wash, screen, dehydrate and dry.

Uses

Thickener; emulsifier; binder. It can be used as binder and starch jelly for fried food surface seasoning. In bread production, it can improve gas holding capacity, shorten fermentation time, increase bread volume, etc.

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