Sodium carboxyl methylstarch powder Raw Materials CAS 9063-38-1

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Uses and synthesis of Sodium carboxyl methylstarch powder

Sodium carboxyl methylstarch powder is white or yellow powder, odorless, tasteless, non-toxic, hot and easy to absorb moisture. Sodium carboxymethyl starch is dissolved in water to form a colloidal solution, which is stable to light and heat. Sodium carboxyl methylstarch is a kind of modified starch which is etherized by carboxymethyl. It is tasteless, non-toxic, not easy to mold and soluble in water. It is used in different foods and has many functions such as thickening, suspension, emulsification, stability, conformation, film forming, bulking, preservation, acid resistance and health care, and its performance is better than Sodium carboxyl methylstarch, which is the best product to replace CMC. Food grade sodium carboxymethyl starch is widely used in milk, beverage, frozen food, fast food, pastry, syrup and other products. In addition, Sodium carboxyl methylstarch powder is physiologically inert and has no caloric value, so it can be used to make foods with low caloric value to obtain ideal results.

Applications/Functions of Sodium carboxyl methylstarch powder

1. Thickening agent; Emulsifying stabilizer. Can be used for ice cream (0.2% ~ 0.5%); Prevent bread from aging (0.05% ~ 0.2%)
2. Sodium carboxyl methylstarch powder is widely used in milk, beverages, frozen foods, fast food, pastries, syrups and other products.
3. Sodium carboxyl methylstarch can be used as emulsifier, thickener, dispersant, stabilizer, sizing agent, film forming agent, water retaining agent, etc

Physicochemical Property of Sodium carboxyl methylstarch powder

Sodium carboxyl methylstarch powder is white or yellow powder, odorless, tasteless, non-toxic, hot and easy to absorb moisture. Sodium carboxymethyl starch is dissolved in water to form a colloidal solution, which is stable to light and heat. Insoluble in ethanol, ether, chloroform and other organic solvents. Sodium carboxyl methylstarch solutions are stable in bases and poor in acids, producing free acids that are insoluble in water and have reduced viscosity, so they are not suitable for strongly acidic foods. When the aqueous solution is heated above 80℃ for a long time, the viscosity decreases.

Production methodprocess of Sodium carboxyl methylstarch powder

The remaining Sodium monochloroacetate and sodium hydroxide were washed away with sulfuric acid, and Sodium carboxyl methylstarch was obtained by dehydration and drying.

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