Modified food starch oxidation

Synonyms Bleached starch Classification Food starch modified Definition Starch which has been treated with low levels of oxidant to improve whiteness without affecting other key props, such as vise. 

Texsolve V. See VM P naphtha Textaid -A. See Food starch, modified Textamine 0-1, Textamine 0-5. See Oleyl hydroxyethyl imidazoline Textamine Oxide LMW. See Lauramine oxide Textamine T-1. See Tall oil hydroxyethyl imidazoline... 

Propylene glycol laurate Propylene glycol mono- and diesters of fats and fatty acids Quinine hydrochloride Shea (Butyrospermum parkii) oil Sodium alum Sodium hydroxide Sodium phosphate tribasic Sodium phosphoaluminate Starch, o-amylose modified Starch, bleached Starch, isoamylose modified Starch, oxidized Stearyl alcohol Thiourea Tricalcium silicate Welan gum Wheat (Triticum vulgare) gluten Yeast, dried Zinc acetate food additive mfg. 

Ethylene/vinyl acetate/vinyl alcohol copolymer Ethyl methacrylate Ferric oxide Fluorinated ethylene/propylene Food starch, modified Glyceryl triacetyl hydroxystearate Hexyl alcohol Hydrogenated styrene/2-methyl-1,3-butadiene block polymer Hydrogenated tallow lonomer resin... 

CF 32,5007 Coarse 65996-62-5 Food starch, modified Pure-Bind B910 Pure-Bind B923 Starch, oxidized... 

INS1404 E1404 Synonyms Oxidized starch Classification Food starch modified... 

Starches have been chemically modified to improve their solution and gelling characteristics for food applications. Common modifications involve the cross linking of the starch chains, formation of esters and ethers, and partial depolymerization. Chemical modifications that have been approved in the United States for food use, involve esterification with acetic anhydride, succinic anhydride, mixed acid anhydrides of acetic and adipic acids, and 1-octenylsuccinic anhydride to give low degrees of substitution (d.s.), such as 0.09 [31]. Phosphate starch esters have been prepared by reaction with phosphorus oxychloride, sodium trimetaphosphate, and sodium tripolyphosphate the maximum phosphate d.s. permitted in the US is 0.002. Starch ethers, approved for food use, have been prepared by reaction with propylene oxide to give hydroxypropyl derivatives [31]. 

A number of food additives and ingredients are available in encapsulated form, which include active agents such as citrous flavors, citric acid, ascorbic acid, spice extracts, and vegetable extracts. Encapsulation serves to enhance stabihty, reduce loss by volatilization and oxidative degradation, increase shelf-life, and impart better handling properties. Water-soluble carriers in common use for food additives are gum arabic, modified starches, maltodextrins and hydrolyzed gelatins. Encapsulation... 

The starch content of a natural product or of a man-made product may be required. The latter products might contain modified starches, and a limited number are permitted for food purposes acetate, adipate, succinate, oxidized, hydroxypropyl. For nonfood applications cationic and carboxymethyl starches are in common use. Polarimetric methods, when applied to such modified starches, reveal that calcium chloride dissolution is better than the Ewers method. Even with cross-bonded starches, which are difficult to solubilize, complete dissolution is achieved within 30 min with calcium chloride solution. Recovery, based on a universal optical rotation of 203°, is over 95%. While this application of the method needs further verification, several laboratories in an ISO work group report similar findings. 

Thickeners, high molecular weight molecules soluble in the continuous phase, enhance its viscosity. They stabilize emulsions by slowing the droplet mobility. Flocculation, sedimentation or creaming and coalescence are either slowed or completely inhibited. Typical thickeners are (modified) starches and proteins for foods or glycerine or polyethylene oxides in non-food products. 

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