Food Grade High Quality Starch, Hydrogen Phosphate, 2-hydroxypropyl Ethe/Hydroxypropyl distarch phosphate CAS 53124-00-8

Hydroxypropyl distarch phosphate

What is Hydroxypropyl distarch phosphate?   

Hydroxypropyl distarch phosphate is a modified starch compound. Its solid appearance is a white powder, odorless, tasteless, and easily soluble in water. Hydroxypropyl distarch phosphate can be used as a thickener, stabilizer, and binder. It can replace agar in the production of jelly or pectin.

According to China's National Food Additives Standard GB2760-2011, hydroxypropyl distarch phosphate is suitable for various foods (such as noodle products, minced meat products, sauces, dairy products, oyster sauce, and food ingredients), and can be added appropriately according to production needs, without limiting its maximum usage. FAO/WHO (1994) stipulates that hydroxypropyl distarch phosphate can be used alone or in combination with other thickeners. It can not only improve the quality and taste of food, but also increase the shelf life of food without adding preservatives. It can also reduce the content of postprandial glucose-dependent insulinotropic peptides and improve fat utilization, significantly affecting human weight management.

Feature

Excellent Thickening and Stability: Hydroxypropyl distarch phosphate, through dual modification via etheification and esterification, introduces hydrophilic hydroxypropyl groups and charged phosphate ester groups into the molecular chain, significantly enhancing the thickening ability and paste stability of starch. After gelatinization, it forms a high-viscosity transparent or translucent paste that maintains viscosity stability even under high-temperature, low-pH, and high-shear processing conditions, effectively resisting gelation and retrogradation.

Good Freeze-Thaw Stability and Water Retention: The molecular structure of this modified starch effectively locks in moisture, inhibiting the formation and growth of ice crystals during freezing and thawing, thus giving the product excellent resistance to freeze-thaw cycles. Its three-dimensional network structure can adsorb a large amount of free water, retaining moisture in food for extended periods, preventing the product from drying out and hardening during storage, and significantly improving texture and mouthfeel.

Excellent Film-Forming and Transparency: After drying, the gelatinized starch solution forms a flexible, transparent, and continuous film, making it ideal for use as a surface coating or protective film. Its paste has high transparency and will not cause obvious color changes when added to food, making it suitable for applications that require transparency or color.

Applications

Widely used in frozen and room-temperature foods, it is a key stabilizer in frozen flour products (such as frozen dumplings and glutinous rice balls), sauces (such as salad dressing and mayonnaise), meat products (such as ham and minced meat products), and various canned goods, primarily providing freeze-thaw resistance, preventing water separation, and improving texture.

Used for texture improvement in beverages and confectionery: In dairy products and desserts such as yogurt, jelly, and pudding, it acts as a gelling agent and stabilizer, providing a smooth texture. In clarified fruit juices or clear beverages, it acts as a suspension stabilizer, preventing fruit pulp sedimentation. In gummies and marshmallows, it provides a flexible gel structure.

As a food coating and encapsulation material: When used as a batter or coating on the surface of fried foods, it reduces oil absorption and enhances crispness. In microencapsulation technology, it acts as a wall material, encapsulating oils, flavorings, or nutrients, providing protection and sustained-release effects.

In addition to the food industry, it is also used in cosmetics (such as thickeners for face masks and creams) and pharmaceuticals (as a binder or disintegrant for tablets), taking advantage of its safe, stable and versatile properties.

For some products that require special packaging during transportation, we will carry out more delicate packaging. For example, retinal needs to be stored at -20 °C, so we choose cold chain transportation during transportation; deoxyarbutin will change color during transportation, so we will Vacuum packing of deoxyarbutin