1. Description
Modified starch is a type of starch modified by physical and chemical methods to enhance or adjust specific characteristics such as viscosity, substitution, adhesion, gelatinization ... compared to natural starch. In some cases, the properties of natural starches do not meet the requirements in product manufacturing and processing. Therefore, the need to modify the properties of starch to get the type of starch with the features that meet the requirements is necessary. There are the following common denatured powders:
- ACETYLATED STARCH E1420
- PHOSHATED STARCH E1412
- ACETYLATED DISTARCH ADIPATE E1422
- ACETYLATED DISTARCH PHOSPHATE E1414
- OXIDIZED STARCH E1404
2. Properties and applications
2.1 ACETYLATED STARCH E1420
Starch modified Acetylated Starch E1420 is made by reacting starch with Acetic anhydride or Vinyl Acetate. This modification helps prevent freezing or oozing and keeps the original surface. This also increases the stability of the freezing - thawing, increases the water holding capacity and lowers the freezing temperature of starch, the viscosity is increased a little and the transparency is improved.
The result of this treatment is to create starch that has stability, transparency, low gelatinization temperature. This type of starch will help the paste to withstand the freezing cycles that thaw and prevent water leakage from occurring, while retaining the original surface texture of the product.
Characteristic:
- Preventing the reduction of flour, thickening and leaking substances.
- Improve stability during freezing - thawing, improve water holding capacity.
- Lower the freezing temperature of starch.
- Increased viscosity and transparency to improve product surface.
Application: Modified starch Acetylated E1420 is applied in industries such as: Instant noodles, vermicelli, vermicelli, frozen fast food, ice cream, rice paper, cakes, dumplings, dumplings, aquatic food .. .
2.2 PHOSHATED STARCH E1412
Starch modified E1412 Phosphated modified starch is created by enhancing the cross-linking of starch molecular structure. The cross-linking treatment adds strength to relatively soft starches, until the dough is cooked it becomes more viscous, firm and not broken when cooking time is long, or more acid, or shake violently.
This type of starch also has suitable applications in processing with low pH, high temperature and mechanical cutting.
Characteristic:
- Increasing the brittleness (replacing borax) for fish, silk ball, beef ball, fish ball ...
- Used as a thickening agent in the processing of bread, noodles and pasta products. noodles
- Used as a stable connection agent in food thickening.
- Increase the power of soft dough, when the dough is cooked, it will be more suitable.
Application: Phosphated Starch E1412 denatured starch is applied in products: noodles, vermicelli, vermicelli, jambon, meatballs, fish balls, sausages, fish cakes, silk rolls ...
2.3 ACETYLATED DISTARCH ADIPATE E1422
Modified Starch Acetylated Distarch Adipate E1422 is prepared by treating the starch with Adipic Anhydride and Acetic Anhydride to form a white or fine powder (if pregelatinized) to improve stability at high temperatures. This is a double modified starch (modified twice) so it shows the properties of both Acetylated and cross-linked starches simultaneously.
Acetylated Distarch Adipate E1422 modified starch has the advantages of superior stability in freezing - thawing of frozen products, very good transparency, high temperature stability, resistance to structural degradation architecture (mortar) over time very well. Because of this property, Starch Acetylated Distarch Adipate E1422 is used as a thickener (thickener) and stabilizer with a wide range of applications in food processing.
Characteristic:
- Good stability at high temperatures, high durability in Acid environment.
- The ability to hold water very well and stable in a long time, minimizing the leakage of frozen products.
- Good resistance to structural degradation in the long run, reducing mortar phenomenon of viscous products.
- Increases the Brightness and helps to improve the surface of the product.
Application: Modified starch Acetylated Distarch Adipate E1422 is widely used in chili sauce, ketchup, ketchup, vegetable sauce, mayonnaise, canned meat, canned fish, fish ball patties, jams, jellies, Cupcakes, Muffins, Cakes, Cookies, Pudding, Yogurt, Ice Cream ...
2.4 ACETYLATED DISTARCH PHOSPHATE E1414
Modified Starch Acetylated Distarch Phosphate E1414 is a double modified starch formed by treating starch with Phosphorus oxychloride and Vinyl acetate, showing simultaneously the advantages of Acetylated Starch and Phosphate Starch (Bonded Starch). horizontal).
Starch Acetylated Distarch Phosphate E1414 also has the advantages of superior stability in freezing - thawing of frozen products, good transparency, high stability, good resistance to structural degradation. Therefore, Acetylated Distarch Phosphate E1414 is used as a stabilizer, thickener and emulsifier in food production.
Characteristic:
Stabilizer - Acetylated Distarch Phosphate E1414 helps maintain a uniform dispersion of foods.
Emulsifier - Acetylated Distarch Phosphate E1414 is used as an agent to help form or preserve a mixture of substances that are not likely to be mixed, for example, oil and water.
Thickener - Acetylated Distarch Phosphate E1414 increases the viscosity / viscosity of food
Application: Modified starch Acetylated Distarch Phosphate E1414 is commonly used in canned products, Chili Sauce, Soy Sauce, Black Soy Sauce, Sauces, Meatballs, Fish Ball ....
2.5 OXIDIZED STARCH E1404
Oxidized Starch E1404 can be treated with various oxidizing agents to obtain oxidized starch, under the action of oxidants, in the starch molecule breakage phenomenon occurs. Glucoside bonds, the grain structure of starch can be broken more or less, so there is a shorter link than normal starches.
This type of starch helps improve the whiteness and reduces the content of microorganisms, good thin film force, less water absorption, high gloss, free flexibility. Moreover, hydrogen bonding will reduce the trend of degeneration in the production of gelatinous, soft, highly transparent products.
Oxidized powders are the best thickener for gel and low hardness products. The soluble solution of oxidized starch can maintain its stability during long-term storage, so it is suitable to make canned soups and confectionery products that need transparency.
Oxidized modified powders are also widely used for gluing paper in the paper industry and fiber sizing in the textile industry.
Characteristic:
Good thin film forming force.
Reduce water absorption, oxidation.
Create the original surface of the product.
Application: modified starch Oxidized Starch E1404 is widely used in food processing industries such as cakes, marshmallows, canned sauces, etc. Especially Oxidized Starch E1404 is widely used in the paper industry and weaving.
