Acetylated distarch phosphate
Physical and chemical properties
White powder, odorless, tasteless, soluble in water, insoluble in organic solvents. Compared with the original starch, its solubility, swelling power and transparency were significantly improved. The aging tendency is obviously reduced, the freezing stability is improved, and it can resist heat and acid. Corn starch was crosslinked by sodium polymetaphosphate or phosphorus oxychloride and then esterified by acetic anhydride; Or is prepared by a comprehensive reaction of sodium trimethyl phosphate with acetic anhydride or vinyl acetate and starch.
Toxicological basis
① ADI: not required (FAO /WHO, 1994).
②GRAS：FDA-21CFR 172.892.
Quality standard
Quality standard: GB 29929-2013
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 lunch meat, the maximum dosage is 0.5g/kg; For jam, the maximum dosage is 1.0g/kg; Used for mayonnaise, canned palm oil (edible), 5g / kg (used alone or in combination with starch, phosphate monosaccharide, phosphate double starch, acetylated glycerol and acetylated adipic acid double starch treated or decolorized by acid and alkali); Canned mushrooms, asparagus, green beans and carrots containing cream or other fats and oils, 10g / kg;
Canned sardine or sardines products, 20g / kg (only for filling materials); Milk substitute powder, 25g / kg (used alone or in combination with phosphorylated phosphate double starch to hydrolyze amino acid based products); Canned mackerel and mackerel, 60g / kg (only for filling materials); Canned baby food, 60g / kg;
Fermented milk and its products after fermentation and heat treatment, 10g / kg; Infant milk substitute (soybean type product), 5g / kg; Broth and clear broth, quick frozen fish strips and fish pieces (only those wrapped with bread powder or bread drag), 25g / kg (used alone or in combination with other starch in products based on amino acids or hydrolyzed proteins).
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