| Identification | Back Directory | [Name]
Starch, hydrogen phosphate, 2-hydroxypropyl ether | [CAS]
53124-00-8 | [Synonyms]
hydroxypropyl distarch phosphate
Starch, hydrogen phosphate, 2-hydroxypropyl ether
Instant noodles, fresh noodles bakery products special modified starch | [EINECS(EC#)]
610-966-0 | [Molecular Formula]
C44 H79 O35 P |
| Hazard Information | Back Directory | [Description]
Starch, hydrogen phosphate, 2-hydroxypropyl ether, white powder, odorless, tasteless, easily soluble in water, has good viscosity and thermal stability, strong acid resistance, shear resistance, resistance aging characteristics. It can be used as a thickener for the production of jam, yogurt, oil consumption and other foods. | [Chemical Properties]
The viscosity of Starch, hydrogen phosphate, 2-hydroxypropyl ether is related to it's degree of cross-linking. The higher the degree of cross-linking, the lower the viscosity, but the higher the degree of cross-linking, the better the processing resistance. | [Uses]
Starch, hydrogen phosphate, 2-hydroxypropyl ether can be used as a thickener, stabilizer, and binder, and can replace agar in the production of jelly or pectin. Furthermore, Used as a thickener to stabilize suspensions in cloudy beverages (inexpensive, stable in thin pastes, and less prone to separation, making it suitable for single-filling orange juice production); adding it to yogurt can improve quality, increase viscosity, texture, and water-holding capacity, reduce whey separation, and improve storability, with potato and waxy corn hydroxypropyl distarch phosphates showing particularly outstanding effects. | [Preparation]
Starch, hydrogen phosphate, 2-hydroxypropyl ether is prepared from potato starch by sizing, cross-linking, esterification, neutralization, washing, drying, sieving and packaging. |
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