Emulsifiers oxidized starch

Lipophilic ointment (oil ointment) consists of a lipophilic base (paraffin oil, petroleum jelly, wool fat [lanolin]) and may contain up to 10 % powder materials, such as zinc oxide, titanium oxide, starch, or a mixture of these. Emulsifying ointments are made of paraffins and an emulsifying wax, and are miscible with water. 

Oxidation also results in starch depolymerization, which is the cause of the low viscosity and improved clarity and stability exhibited by oxidized starches. Oxidized starches are used in foods as coating and sealing agents in confectionary, as an emulsifier and as a dough conditioner for bread, whereas bleached starches are used for improved adhesion of batter and breading mixes in fried foods. 

The focus of this work was to determine if a glyco-peptide or a simple dextrinized, oxidized starch could be produced which would enhance the behavior of a starch-based polymer for spray dried flavoring production. Enhancement of a starch s lipophilic/hydrophilic balance was anticipated to maintain the polymer s film forming" and cohesive wall development during the spray drying process while improving its emulsifying/interfacial activity capabilities. 

Starch octenylsuccinates offer excellent emulsifying properties, flavor oil retention and good oxidation resistance versus gum arabic. They can be made on a variety of starch bases, dextrins or fluidities which provide versatility and improved spray-drying costs. Starch octenylsuccinate are low in cost, domestically produced and are not subject to the market fluctuations that gum arabic encounters. 

Cadmium oxide, calcined dolomite, calcium chloride, calcium oxide, carbomethylcellulose (CMC), carbonates, catalysts, cellulose acetate, ceramics, charcoal, clay, coal, cocoa powder, coffee powder, coke, copper, corn starch Detergents, dextrine, dimethylterephthalate (DMT), dolomite, ductile metals, dusts, dyes Earthy ores, eggshells, elastomers, emulsifiers, epoxy resins... 

Polyurethane Polyurea Polythiourea Cross-linked starch Cross-linked dextran High-energy (ultrasonication) W/O IPDI Toluene diisocyanate hexamethylene diisocyanate 1,6-Hexanediol Diethylenetriamine Glycerol Starch Dextran 1,4-Diaminohexane Block opolymer emulsifier poly-[(butylene-coethylene)-b -(ethylene oxide)] Nature of reactive monomers and continuous phase 200-500 Ciespy et al. ... 

Uses Texturizer, retention agent in meat and dessert prods. sequestrant inhibiting oxidative rancidity in foods moisture loss regulator during thawing/cooking emulsifier for fat and protein in petfoods, prod, of food starch, as egg wash boiler water additive... 

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