Acetylated starch phosphate

Acetylated starch phosphate is a white powder. It has no odor and is easy to dissolve in water, but is insoluble in organic solvents. It has relatively high swelling power and transparency, and is also more prone to aging. It has high freezing stability and is resistant to acid and heat. It is often used as a thickener and stabilizer, and is also often used as a coagulant. Let us learn more about this aspect below.

Uses and precautions

Thickener, stabilizer, coagulant.

my country's "Healthy Standards for the Use of Food Additives" (GB2760-1996) stipulates that for luncheon meat, the maximum usage is 0.5g/kg; for jam, 1.0g/kg. FAO/WHO regulations: used in mayonnaise, canned palm oil (edible), 5 g/kg (used alone or in combination with acid-, alkali-treated or decolorized starch, monostarch phosphate, distarch phosphate, acetylated glycerol, acetylated distarch adipose); canned mushrooms, asparagus, green beans, carrots containing butter or other fats and oils, 10 g/kg; canned sardines or sardine products, 20 g/kg (only for fillings); milk replacer, 25 g/kg (used alone or in combination with phosphorylated distarch phosphate in hydrolyzed amino acid-based products); canned mackerel and bamboo shoots, 60 g/kg (only for fillings); canned baby food (soybean-based products), 5 g/kg; broth and broth, quick-frozen fish strips and fish pieces (only those wrapped in bread crumbs and breading), 25 g/kg (used alone or in combination with other starches in amino acid or hydrolyzed protein-based products).

Identification methods

This product exhibits general edible modified starch reaction, special acetyl reaction and phosphate reaction.

① General edible modified starch reaction: suspend 1 g of this product in 20 mL of water, add a few drops of iodine test solution (4 g of iodine is dissolved in 100 mL of an aqueous solution containing 36 g of potassium iodide, add 3 drops of hydrochloric acid, and dilute to 100 mL with water), which produces a dark blue to red color.

② Special reaction of acetyl group Take about 10 g of this product, suspend it in 25 mL of water, add 20 mL of 0.4 mol/L sodium hydroxide solution, shake for 1 hour, and filter out the starch. The filtrate was evaporated in an oven at 110°C. Dissolve the residue in a few drops of water, transfer to a test tube, and add calcium hydroxide. If the product is acetylated starch, acetone vapor should be released when the test tube is heated; when it comes into contact with special test paper (filter paper impregnated with nitrobenzaldehyde in a fresh saturated solution of 2 mol/L sodium hydroxide),. A blue color should be produced; when the original yellow color of the reagent is removed with 1 drop of 10% hydrochloric acid solution, the above blue color becomes more obvious.