Physical and chemical properties
Acetylated distarch adipate is white to similar white powder, odorless and tasteless, insoluble in cold water and ethanol, and turns red brown when encountering iodine. Compared with the original starch, the intermolecular chain interaction becomes larger, the molecular weight increases, and the light transmittance decreases. The freeze-thaw stability of the original starch was poor, and the freeze-thaw stability was significantly improved after the acetyl group was introduced into the starch molecule. The existence of crosslinking bond ensures the integrity of starch granules and enhances the acid resistance. It is obtained by esterification reaction of acetic anhydride and succinic anhydride with starch.
Toxicological basis
① ADI: not required (FAO / WHO, 1994).
②GRAS：FDA-21CFR 172.892.
Quality standard
Quality standard: GB 29932-2013
Application
Thickening agent
GB 2760-2014 stipulates that it can be used in various foods (except food in Appendix 2) according to the production needs.
Reference dosage in food processing: for seasoning (sauce powder), soup, candy (including chocolate and its products), the maximum dosage is 25g / kg; Ice cream and popsicle, with a maximum usage of 5g / kg; The maximum dosage of canned sweet corn and fermented yogurt is 10g / kg; Baby food, the maximum dosage is 60g / kg; Canned fish, the maximum dosage is 60g / kg; Cold drink, the maximum dosage is 30g / kg.
Compared with the original starch, the gelatinization temperature of this product is lower, the paste filament is shorter, the coagulability of the paste is weak, the aging tendency is significantly reduced, the low-temperature storage and freeze-thaw stability are improved, the storage is stable, and it can resist heat, acid and shear.
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