What is the difference between modified starch ether and modified starch ether. What is the use of e

Modified starch and modified starch are just different names, just like the names of potatoes and potatoes.

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Modified starch ether (DA1688) is a kind of non-ionic starch prepared by the etherification reaction of propylene oxide and starch ether under alkaline conditions, also known as starch ether. Because of its low viscosity, high hydrophilicity, good fluidity, weak coagulation, high stability and other characteristics, it is widely used in the building decoration industry, such as building dry powder, stucco gypsum, joint binder and other neutral and alkaline composite materials, to improve the internal structure of the material, and can have good compatibility with the additives, so that the product has more dry crack resistance, sagging resistance and improve the performance and construction performance. The appearance of modified starch ether is white powder, and the original starch changes its original physical or chemical properties to varying degrees after being treated by a certain method.

In order to improve the performance of starch and expand its application range, physical, chemical or enzymatic treatment is used to introduce new functional groups or change the size of starch molecules and the properties of starch granules, so as to change the natural characteristics of starch (such as: gelatinization temperature, thermal viscosity and its stability, freeze-thaw stability, gel strength, film-forming, transparency, etc.), making it more suitable for the requirements of a certain application. This kind of starch that undergoes secondary processing and changes its properties is collectively referred to as modified starch.

Summary. Hello, dear! Here's the answer!

As follows: first of all, hydroxypropyl starch ether is a chemically modified starch used to replace the hydroxyl group in the structure of starch polymer to become etherified starch, its physical properties are white (colorless) powder, with good fluidity and good water solubility, its aqueous solution is transparent and colorless, has good stability, is stable to acids and alkalis, the melting temperature is lower than that of natural starch, the viscosity change of cold and hot is more stable than that of natural starch, and mixing with salt, sucrose, etc. has no effect on viscosity, After etherification, Ice melting stability and transparency are improved.

Hello, dear! Here's the answer! As follows:

First of all, hydroxypropyl starch ether is a chemically modified starch used to replace the hydroxyl group in the polymer structure of Dianji Wangming powder, becoming etherified starch, its physical properties are white (colorless) powder, with good fluidity and good water solubility, its aqueous solution is transparent and colorless, has good stability, stable to acid and alkali, the melting temperature is lower than that of natural starch, the cold and hot viscosity change is more stable than natural starch, and mixing with salt, sucrose, etc. has no effect on viscosity, after etherification, Melting ice stability and transparency are improved.

These two are even better!

Finally, 1) In the food industry, hydroxypropyl starch ether can be used as a thickener, a suspending agent, and a binder. 2) Hydroxypropyl starch ether terminology paper industry: hydroxypropyl starch ether is used for internal sizing of paper, for surface sizing, hydroxypropyl starch polybent ether can make the printing ink bright, make the ink uniform, make the film smooth, reduce ink consumption, hydroxypropyl starch ether has a certain brushing ability.

3) Hydroxypropyl starch ether is used in the textile industry: Hydroxypropyl starch ether can be used as a warp sizing agent, which can improve the wear resistance during the weaving process. 4) Hydroxypropyl starch ether terminology pharmaceutical industry:

Hydroxypropyl starch ether can be used as a disintegrant in tablets and also as a plasma filler.

Kiss, follow the above method step by step! It's not a big problem!

In order to improve the performance of starch and expand its application range, physical, chemical or enzymatic treatment is used to introduce new functional groups or change the size of starch molecules and the properties of starch granules, so as to change the natural characteristics of starch (such as: gelatinization temperature, thermal viscosity and its stability, freeze-thaw stability, gel strength, film-forming, transparency, etc.), making it more suitable for the requirements of a certain application. This kind of starch that undergoes secondary processing and changes its properties is collectively referred to as modified starch.

Food safety is related to people's survival and health. Modified starch is developing rapidly in our country, and it is used as a thickener, emulsifier, bonding agent, and water retention agent in many foods such as meat products, flour products, puffed foods, rice products, and candy products.

The impact of varieties of modified starch applied in food on food safety.

According to the Announcement No. 12 of 2010 of the Ministry of Health of the People's Republic of China, there are 13 kinds of modified starch products that can be applied to food production, namely phosphate double starch, acetate starch, sodium octenyl succinate starch and aluminum starch octenyl succinate, acetylated distarch adipate, hydroxypropyl starch, phosphorylated distarch phosphate, acetylated distarch phosphate, hydroxypropyl distarch phosphate starch and other products. At the same time, the characteristic indexes, microbial indicators and important physical and chemical indicators of these products are stipulated. In combination with these products, the food additives GB2760 are used in the field and amount of food.

If each manufacturer strictly follows this announcement and regulations to produce products and application products. Then modified starch is not harmful to food safety, but there are many kinds of modified starch, a total of more than 3,000 kinds. At the same time, there are cationic starches for industrial use, grafting starch, amino starch, etc.

Even if modified starch is consumed, due to the large number of drugs used in denaturement, drugs are divided into food grade and industrial grade. Therefore, in the selection of modified starch varieties, if the selection is not done properly, the food produced will be unsafe.

Effect of chemical addition and residues on food safety in modified starch reaction.

1) Sodium phosphate starch. Phosphate starch is generally used as a thickener in meat products, fish products, etc. The product obtained by appropriate modification treatment has many excellent characteristics such as low gelatinization temperature, high paste transparency, large viscosity and good stability, small coagulation, good frost resistance, good film-forming property, acid resistance, alkali resistance and strong mechanical properties, but the production process of this product is dry production, if the amount of phosphate is too high or urea is added illegally.

As a result, the phosphorus contained in the food exceeds the standard, and it contains inedible urea.

2) Acetate starch. Acetate starch is generally used as a binder in flour products and frozen products. The production process of this product is wet production, and the chemicals used in denaturation include hydrochloric acid, sodium hydroxide, sodium carbonate, acetic anhydride, and vinyl acetate.

If these chemicals are industrial grade and the vinyl acetate used contains hydroquinone, then the finished product will exceed the standard of hydroquinone and heavy metals. If such a product is used in food such as instant noodles or dumplings, the product is unsafe and unqualified.

Starch ether is suitable for all kinds of (cement, gypsum, gray calcium based) interior and exterior wall putty, all kinds of finishing mortar, plastering mortar.

It can be used as an admixture for cement-based products, gypsum-based products and gray calcium products. Ayloxyl ether has good compatibility with other construction and admixtures; It is especially suitable for construction dry mixes such as mortars, adhesives, plasters and roller plasters. Starch ether and methylcellulose ether (Tylose MC grade) are used together in construction dry blends to impart high thickening, stronger structure, sag resistance and ease of handling.

The viscosity of mortars, adhesives, plasters and roll spreaders containing higher methylcellulose ethers can be reduced by the addition of starch ethers.

Modified starch production and use.

After the original starch is treated by a certain method, its original physical or chemical properties are changed to varying degrees.

Modified starch is a modified starch. This starch has some special physical and chemical properties, which can make food have better performance when processed or eaten when added to food formulations. As long as it is edible, then its physiological function is no different from that of ordinary starch, and children can eat it.

In order to improve the performance of starch and expand its application range, physical, chemical or enzymatic treatment is used to introduce new functional groups or change the size of starch molecules and the properties of starch granules, so as to change the natural characteristics of starch (such as: gelatinization temperature, thermal viscosity and its stability, freeze-thaw stability, gel strength, film-forming, transparency, etc.), making it more suitable for the requirements of a certain application. This kind of starch that undergoes secondary processing and changes its properties is collectively referred to as modified starch.

The purpose of denaturation: First, it is to meet the requirements of various pre-construction lead industry applications. Such as:

High-temperature technology (canned sterilization) requires good starch viscosity stability at high temperature, frozen food requires good starch freeze-thaw stability, and jelly food requires good transparency and film-forming. The second is to open up new uses of starch and expand the scope of application. Such as:

starch is used in textiles; hydroxyethyl starch, hydroxypropyl starch instead of plasma ashwagand; High cross-linked starch replaces talcum powder for surgical gloves, etc.

Application of modified starch in food.

Modified starch is mainly used as a thickener, gelling agent, binder and stabilizer in the food industry. It can replace expensive raw materials, reduce food manufacturing costs, improve food quality and improve economic benefits.