| Identification | Back Directory | [Name]
Starch, phosphate | [CAS]
11120-02-8 | [Synonyms]
Phosphatstrke
MONOSTARCHPHOSPHATE
Starch, phosphate USP/BP/EP
Distarch phosphate,phosphated
Distarch phosphate, phosphated |
| Hazard Information | Back Directory | [Chemical Properties]
White powder. The characteristics are that the gelatinization temperature decreases, the stability of the paste increases, it is not easy to age, and the freeze-thaw stability also increases. It can form complexes with trace metals such as iron, copper, nickel, and diamond in grease to delay oxidation. | [Uses]
Starch, phosphate can be used as thickener; stabilizer; binder. It is also used to preserve frozen food, and it has good shape retention after repeated freezing and thawing. | [Synthesis]
Starch, phosphate is made by washing and drying starch after esterification with orthophosphoric acid (or sodium phosphate or potassium phosphate) or sodium tripolyphosphate. |
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