Food Grade E1422 Distarch Phosphate powder

Product name:Distarch Phosphate powder

CAS:55963-33-2

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Specification:99% min Distarch Phosphate powder

Sample:Distarch Phosphate powder Avaliable

Keywords:Hydroxypropyl Distarch Phosphate

Appearance:white powder

Storage: Cool Dry Place

Brand:Global ASAP Nutrition Factory

Shelf Life: 2 Years

Test Method: HPLC

Uses and synthesis of Distarch Phosphate powder

Distarch Phosphate powder is a kind of chemical substance with certain toxicity, which can decompose into pungent smoke when heated. It is white powder with high gelatinization temperature and low wetness. Its Chinese name is distarch phosphate. Distarch phosphate; Starch phosphate diester; When the strength, adhesion and hardness of Distarch Phosphate are poor, it has great influence on the taste and properties of flour products. Therefore, it is of great significance to prepare the best distarch phosphate in flour field. Distarch Phosphate is a kind of modified starch obtained by crosslinking of starch and phosphorylated reagent. Distarch phosphate is widely used in frozen food, canned food and pudding products.

Applications of Distarch Phosphate powder

Thickener: With its high viscosity and good stability, it is used in foods that need to be thickened, such as:

Sauces and Gravies: Tomato sauce, barbecue sauce, salad dressing, cream sauce, gravy, etc., give the sauce a thick texture, improve the taste and wrapping.

Soups and Stocks: Thick soups, cream soups, soups, etc., increase the thickness of the soup and improve the taste.

Instant Foods and Convenience Foods: Instant noodle sauce packets, instant soups, instant porridge, etc., quickly thicken and are easy to eat.

Frozen Foods: Frozen soups, frozen sauces, frozen desserts, etc., improve freeze-thaw stability, prevent dehydration and tissue structure damage.

Stabilizer: Using its good stability, it can prevent food from stratification, precipitation, dehydration and other quality problems during processing, storage and transportation, for example:

Dairy Products: Yogurt, pudding, ice cream, processed cheese, milk beverages, etc., to improve product stability, prevent whey precipitation, stratification, and improve texture.

Beverages: Fruit juice drinks, plant protein drinks, solid beverages, etc., to prevent solid particles from precipitating and maintain the suspension and uniformity of the product.

Seasonings: Emulsified seasonings such as salad dressing, mayonnaise, and Thousand Island dressing, to improve emulsification stability and prevent oil-water separation

Texture Modifier: Using its texture-improving properties, it is used to improve the taste and organizational structure of food, for example:

Meat Products: Ham, meatballs, fish paste products, etc., to improve the elasticity and water retention of the product and improve the taste.

Noodle Products: Quick-frozen dumplings, wontons, noodles, rice noodles, etc., improve the smoothness, chewiness and cooking resistance of noodle products.

Baked Goods: Cakes, bread, pastries, etc., improve the softness and water retention of products, and extend the shelf life.

Confectionery: Soft candy, QQ candy, gel candy, etc., give candy a chewy taste and gel texture.

Preparation process of Distarch Phosphate powder

1. Starch slurry preparation: Mix natural starch (such as corn starch, cassava starch, potato starch, wheat starch, rice starch, etc.) with water to make a starch slurry of a certain concentration.

2. Phosphorylation reaction: Under alkaline conditions (such as adding sodium hydroxide, sodium carbonate, etc. to adjust the pH value), add the phosphorylation reagent to the starch slurry, react at a certain temperature and time, and make the phosphate group and the hydroxyl group on the starch molecule undergo esterification reaction.

3. Neutralization: After the reaction is completed, neutralize the reaction system with an acid (such as hydrochloric acid, sulfuric acid) to adjust the pH value to neutral or near neutral.

4. Washing: Wash the modified starch to remove residual salts, unreacted reagents and other impurities.

5. Dehydration and drying: Dehydrate the washed modified starch, and then dry it through a drying device (such as an airflow dryer, a spray dryer) to obtain a finished product of distarch phosphate.

6. Crushing and packaging: Crush the dried distarch phosphate to the required particle size, and then package it

Production methodprocess of Distarch Phosphate powder

Distarch Phosphate is formed by neutralization, washing and drying of starch milk with sodium trimetaphosphate or phosphoryl chloride, or sodium tripolyphosphate plus sodium trimetaphosphate under alkaline conditions.