Product Description
ACETYLATED modified Starch
( KM0109)
Appearance White powder
Moisture Max 14%
Starch Min 85%
Viscosity Min 900 BU
pH 4.5 ? 7
SO2 Max 30ppm
Whiteness Min 88
Slurry Max 0.03%
Fiber Max 0.5%
Ash Max 0.2%
By allowing native starches reacting with acetic anhydride or vinyl acetate, starch acetate are achieved. Ester groups are efficient in preventing amylose retrogradation. This modification prevents gelling and weeping and maintains textural appearance. This also improve freeze-thaw stability, improve the water-holding capacity and lower gelatinization temperature of the starch, peak viscosity is slightly increase and clarity of gel is improved. The result of this treatment is a stability starch which will produce pastes that will withstand several freeze-thaw cycles and prevent syneresis (weeping) occurs. Wide applications are in foods as texturing agent and provide good freeze-thaw stability. Extended applications in food industry are found by acetylated starch in conjunction with cross-linked starch. In paper industry, starch acetate can provide an extremely good viscosity stability.
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Company Profile
- Name: Khai Minh Corporation
- Main Products: Oxidized starch, Acetylated modified starch, Acetylated distarch phosphate, Cross-link starch, Cationic Starch, Rice protein, Chilli sauce, macaroni
- Business Type: Manufacture
- Total Employees: < 20
- Address: suite 302 H4 Viet Hung new urban Giang Bien Long Bien
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Khai Minh corporation was established in 2006. Begin with one factory for both rice protein and tapioca modified starch. Now Khai Minh have three with for modified starch and one for rice protein. Our products consist of rice protein, chilli sauce, modified starch as additive for textile and paper. In Viet Nam and the region we are the one of the biggest manufacters and distributors on rice protein and tapioca modified starch. Our products consist of rice protein, chilli sauce, modified starch as additive for textile and paper.
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