Oxidized hydroxypropyl starch
CAS No.:68412-86-2
Alias: hydroxypropyl oxidized starch
Physical and chemical properties
White, off-white, or light yellow, in granular, flake, or powder form, without visible impurities. It has the inherent smell of the product without a peculiar smell. It is prepared by the reaction of starch and propylene oxide (<25%) 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.
Application Thickening Agent
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.
Mixed with sucrose and orange juice to make pudding, it can resist two-phase separation during storage. The gel of this product has strong transparency, good water holding capacity, low gelatinization temperature, high transparency, low viscosity, weak sedimentation, and high stability. Used in beverages to enrich the taste of beverages, increase the thickness and plumpness of beverages, and increase the smoothness of beverages.
Add sugar to make it full and fat, and form a synergistic effect with colloid to improve the sense of entity. Used in the dairy industry, it acts as a thickener, can also improve the taste of products, and has good film-forming properties. It can replace or partially replace gelatin or alginate.
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