CasNo.65996-62-5,Starch, oxidized,(65996-62-5) Suppliers

1 Gram	Negotiable

Min.Order :1 Gram
Purity: 98
Payment Terms : T/T

Keywords

Starch, oxidized Starch, oxidized Starch, oxidized

Quick Details

Appearance:white powder
Application:Toxicity ADI is not specified (FAO/WHO, 2001). Safe for use in food (FDA§172.892, 2000). Use limit GB2760-2001: all kinds of food, limited to GMP (can be acidification treatment, bleaching treatment
PackAge:according to the customer
ProductionCapacity:1|Metric Ton|
Storage:room
Transportation:by sea air or courier

Superiority:

Toxicity ADI is not specified (FAO/WHO, 2001). Safe for use in food (FDA§172.892, 2000). Use limit GB2760-2001: all kinds of food, limited to GMP (can be acidification treatment, bleaching treatment or enzyme treatment). Chemical properties White powder. It is characterized by low gelatinization temperature, good transparency and stability of paste, and not easy to sink. Purpose thickener; Emulsifying agent; A binding agent. Can be used as fried food surface seasoning binder and starch Chemicalbook jelly. In bread production, it can improve the gas holding capacity, shorten the fermentation time, and increase the volume of bread. Production method: About 45% starch emulsion is mixed with water, and the pH value is adjusted to 8 ~ 10 with NaOH. According to the amount of anhydrous starch plus 0.055kg sodium hypochlorite, sodium hypochlorite liquid containing 5% ~ 10% effective chlorine is dropped. The temperature is controlled at 40 ~ 50℃(exthermal reaction), and after reaching the expected time, the pH value is adjusted to 6 ~ 6.5, and the reducing agent is used for deoxidation. Then it is washed, screened, dehydrated and dried.

Details:

Toxicity ADI is not specified (FAO/WHO, 2001). Safe for use in food (FDA§172.892, 2000). Use limit GB2760-2001: all kinds of food, limited to GMP (can be acidification treatment, bleaching treatment or enzyme treatment). Chemical properties White powder. It is characterized by low gelatinization temperature, good transparency and stability of paste, and not easy to sink. Purpose thickener; Emulsifying agent; A binding agent. Can be used as fried food surface seasoning binder and starch Chemicalbook jelly. In bread production, it can improve the gas holding capacity, shorten the fermentation time, and increase the volume of bread. Production method: About 45% starch emulsion is mixed with water, and the pH value is adjusted to 8 ~ 10 with NaOH. According to the amount of anhydrous starch plus 0.055kg sodium hypochlorite, sodium hypochlorite liquid containing 5% ~ 10% effective chlorine is dropped. The temperature is controlled at 40 ~ 50℃(exthermal reaction), and after reaching the expected time, the pH value is adjusted to 6 ~ 6.5, and the reducing agent is used for deoxidation. Then it is washed, screened, dehydrated and dried.