Sodium carboxy methyl starch
Glucose, which constitutes starch, forms an ether bond with carboxymethyl (- ch2coo), that is, carboxymethyl starch.
Alias: CMS-Na
Classification code CNS 20.012
Physical and chemical properties: white powder, odorless, tasteless, non-toxic, easy to absorb moisture. It dissolves in water at room temperature to form a colloidal solution. Light and heat stability. Insoluble in methanol, ethanol, and other organic solvents. The degree of substitution of commercial sodium carboxymethyl starch is mostly about 0.3, and the viscosity of the paste is high.
The aqueous solution is stable in alkaline and weak acidic solutions, and precipitates are formed in strongly acidic solutions. Replace with divalent and trivalent metals (ca2+, ba2+, pb2+) to form insoluble precipitates. When the aqueous solution is heated above 80 ℃ for a long time, the viscosity decreases. The aqueous solution will be partially decomposed (produced) by bacteria in the atmosphere α- Amylase) is easy to liquefy and reduce viscosity. It is more difficult to hydrolyze than ordinary starch. The starch is dissolved in water, added with sodium monochloride acetate for reaction, neutralized, dehydrated and dried.
Toxicological basis
LD50: rat acute oral 9.26g/kg (BW).
Quality standard
Quality standard GB 29937-2013
Application of thickener
GB 2760-2014: for ice cream and ice cream, the maximum dosage is 0.06g/kg; Jam, jam, and jam products, with a maximum dosage of 0.1g/kg; Bread, the maximum dosage is 0.02g/kg; Instant rice flour products, with a maximum dosage of 15.0g/kg.
Used in different foods, it has many functions, such as thickening, suspension, emulsification, stability, shape retention, film-forming, expansion, fresh-keeping, acid resistance, and health care. Its performance is better than sodium carboxymethyl cellulose (CMC), and it is the best product to replace CMC. It is widely used in milk, beverages, frozen food, fast food, cakes, syrups, and other products. Sodium carboxymethyl starch is physiologically inert and has no calorific value, so it can also be used to produce food with low calorific value.
Sodium carboxymethyl starch can form various metal salts insoluble in water with metal ions, so it is not suitable for strongly acidic foods. It is also not suitable to have long-term contact with metal during manufacturing. The prepared aqueous solution is not easy to store for a long time and is not easy to be used for seasoning ketchup, etc. Dissolution method: according to the required concentration, add water into the product in proportion and stir it fully to completely dissolve it; Or it is better to wet it with a small amount of ethanol and then dissolve it with water.
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