Starch sodium octenyl succinate
CAS No.:66829-29-6
Another name: Sodium starch octenyl succinate, Alias pure gum, SSOS
Physical and chemical properties
Starch sodium octenyl succinate is a semi-caseinated product of starch and octenyl succinic acid with a low degree of substitution (no more than 1 substituent per 50 glucose units). It is a white powder, non-toxic, odorless, and odorless. Insoluble in ethanol, ether, and chloroform. It can be dissolved in cold water and accelerated in hot water.
Starch sodium octenyl succinate is a transparent liquid and has good stability in acid and alkaline solutions. It has a good synergistic effect with other surfactants, and there is no incompatibility. Compared with the original starch, the hydroxyl content was reduced, the stability was improved, and it could withstand a certain high temperature. It is prepared by suspending starch in water, reacting with octenyl succinic anhydride ≤ 3% (based on commercial dry starch), and adjusting it to a pH value of about 7 with dilute sodium hydroxide solution, and refining after the reaction.
Toxicological basis
① LD50: the acute oral dose of mice is more than 15g/kg (BW) (School of health, Sun Yat-Sen Medical University).
② Micronucleus test: negative (School of health, Sun Yat-Sen Medical University).
③ ADI: not required (FAO/WHO, 1994).
Application
Emulsifier, other
GB 2760-2014 stipulates that: cream should be used appropriately according to production needs; for Infant formula food (as DHA/ara carrier, calculated as ready-to-eat food), the maximum dosage is 1.0g/kg; The maximum dosage of formula food for older infants and young children (as DHA/ara carrier, calculated as ready to eat food) is 50.0g/kg; Infant formula food for special medical purposes (the use amount is only limited to powdered products, and the liquid products are converted according to the dilution multiple), and the maximum use amount is 150.0g/kg. It can be used in all kinds of food (except the food in Appendix 2) according to the production needs. Reference dosage in food processing, for beverages, 0.003% ～ 0.050%; For baking products, 0.05% ～ 0.5%; For coffee companion, 1.5% ~ 2%. Liquid creamer (such as coconut milk), dosage 0.5% ~ 3.0%;
The consumption of cheese products (such as flake cheese) is 0.5% ~ 5.0%. For meat products (such as sausage, ham, western ham, etc.), the dosage is 1.0% ~ 5.0%; Seafood products (such as fish balls, shrimp balls, crab fillets), dosage 1.0% ~ 5.0%; Salad seasoning oil, dosage 0.5% ~ 5.0%; Non carbonated beverages (such as milk, coffee and tea), 2.0% ～ 5.0%; Canned food containing oil (such as mayonnaise and condensed milk); Dosage 0.5% ~ 5.0%. 1.5% ~ 2% increase gluten to enhance the toughness of flour products. This product is similar to Arabic gum in nature. It can be used as a stabilizer of oil in water emulsion in beverages and is used to produce edible essence, pigment, suspension, etc. Low viscosity products can be used as embedding agents for various substrates, such as oil, fat, and water-insoluble cellulose, to produce dry powder products.
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