Starch Modified Starch | 合法藥品大搜索

Thenaturalandcommonlyusedstarchesforcommercialusearemainlytapiocastarch,potatostarch,cornstarchandwheatstarch.Inthecomparisonofthese ...

Natural starch reacts with acetic anhydride or vinyl acetate to form starch acetate. Esters have the highest economic value in preventing the reduction of amylose. This improvement is able to prevent gelation and condensation, retain the appearance of the structure, increase the freezing-melting stability, increase water retention, reduce the temperature of starch gelatinization, slightly increase the maximum viscosity and improve the clarity level of the gelatin. The result of the process will produce a stable paste starch that can withstand the freezing- defrosting cycles and prevent condensation. It is widely used in foods as an agent to provide good freezing-defrosting stability. Acetylated starch and cross-linking starch are widely used in the food industry. The starch acetate can provide excellent and stable viscosity required in the paper industry.