A certain proportion of hydroxypropyl group is introduced into the starch molecule to make it a non-ionic modified starch.
Alias: hydroxypropyl starch ether
Classification code CNS 20.014; Ins 1440
Physical and chemical properties white (colorless) powder, odorless, tasteless, good fluidity, good water solubility, transparent and colorless aqueous solution, and good stability. Insoluble in ethanol, ether, and chloroform. It is stable to acid and alkali, the gelatinization temperature is lower than that of the original starch, and the change of cold and hot viscosity is more stable than that of the original starch. Mixing with salt and sucrose has no effect on viscosity. After etherification, the ice melting stability and transparency is improved. It is prepared by the reaction of starch and propylene oxide under strongly alkaline conditions.
Toxicological basis
① LD50: the acute oral dose of mice is more than 15g/kg (BW).
②GRAS：FDA-21CFR 172.892.
③ ADI: no regulation is required (fao/who, 1994).
Quality standard
Quality standard GB 29930-2013
Application of thickener, bulking agent, emulsifier, and stabilizer
GB 2760-2014 stipulates that it can be used in an appropriate amount in all kinds of food (except food in Appendix 2) according to production needs.
Fao/who (1984), canned mushrooms, asparagus, green beans, concanavalis, white concanavalis, sweet corn, and carrots containing cream and other oils, 10g/kg; Infant formula, 5g/kg; Canned fish such as sardine is 20g/kg; Cold food 30g/kg; The amount of flavored yogurt after heat treatment after fermentation is 10g/kg. As a thickener, it can replace or partially replace gelatin or alginate. Mixed with sucrose and orange juice to make pudding, it can resist two-phase separation during storage. In addition, the gel of this product has strong transparency and good water retention.
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