Starch acetate
CAS No.:9045-28-7
Physical and chemical properties
White, off-white, or light yellow. It is in granular, flaky, or powdery form without a peculiar smell. Compared with the original starch, the paste has high stability to acid, alkali, and heat, good transparency, and good freeze-thaw stability. It is not easy to form hydrogen bonds between molecules. The viscosity of acetate starch was higher than that of original starch and increased with the increase of the degree of substitution. It is prepared by esterification of starch emulsion with acetic anhydride or vinyl acetate (≤ 7.5%) at a certain acidity, followed by washing and drying.
Toxicological basis
ADI: not required (FAO/WHO, 1994).
Application of thickener
GB 2760-2014 stipulates that raw and wet noodle products (such as noodles, dumpling skins, wonton skins, and Shaomai skins) (only raw and wet noodles) shall be used in an appropriate amount according to production needs. It can be used in all kinds of food (except the food in Appendix 2) according to the production needs.
Starch acetate with a low degree of substitution, used as a thickener in food processing, has the advantages of high viscosity, high clarity, weak retrogradation, and stable storage. It is often subject to compound denaturation. The cross-linked starch acetate has higher viscosity stability for the effects of high temperature, strong shear force, and low pH, and high low-temperature storage and freeze-thaw stability.
Starch acetate is suitable for canned food applications and can be stored at different temperatures. Fao/who (1984) recommended that the consumption of mushrooms, asparagus, green beans, concanavalin, white concanavalin, sweet corn, canned carrots, and yoghurt after heat treatment after fermentation containing cream and other oils is 10 g/kg; Cold food 30 g/kg. In addition, an appropriate amount can be used for the production and processing of fruit dandelion peel, soft candy, and beverage granules.
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