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Views: 4561 Author: Site Editor Publish Time: 2024-04-07 Origin: Site
In the realm of food science, various modified starches have been developed to improve the moisture retention and freshness of food products. Among these, several notable types stand out for their efficacy:
This anionic starch ether is produced by the etherification of starch under alkaline conditions with monochloroacetic acid or its sodium salt. The introduction of hydrophilic carboxyl groups, which bear a negative charge, enhances the binding of starch molecules with water, improving its water solubility. High-viscosity sodium carboxymethyl starch, a cold-water-soluble anionic starch derivative, exhibits excellent thickening, emulsifying, dispersing, and binding properties, and is compatible with many hydrophilic polymers. Its use in producing octenyl succinic anhydride starch esters aims to enhance the hydrophilicity of the latter.
Created by the etherification of starch with propylene oxide under strong alkaline conditions, this non-ionic modified starch sees its internal structure disrupted by the hydrophilic hydroxypropyl groups. This modification weakens intermolecular hydrogen bonding, enhancing the starch's water-holding capacity, making it easier to gelatinize, and improving the clarity and stability of the paste. Due to its good pH tolerance, hydroxypropyl starch stabilizes acidic foods and maintains excellent water retention during low-temperature storage.
This starch ester, produced by the esterification of starch with octenyl succinic anhydride, serves as an excellent emulsifying thickening agent. Appearing as a white powder, it is non-toxic, odorless, and tasteless. Soluble in cold water, it shows great stability in both acidic and alkaline solutions. Its large molecular weight contributes to its outstanding free-flowing hydrophobicity and synergistic effects with other surfactants. Notably, it enhances emulsion stability without adversely affecting oil droplet size or suspension capability, preventing sedimentation, oil separation, or layering, while also offering good foaming and foam stability.
Formed by the reaction of starch with acetic anhydride, this non-ionic starch ester incorporates hydrophilic acetyl groups into the starch molecule, increasing steric hindrance. This modification stabilizes the starch system, expands its rheological volume, and reduces intermolecular hydrogen bonding, thereby enhancing the viscosity, solubility, transparency, and freeze-thaw stability of the starch paste. The resulting product is widely used in food as a stabilizer, film-former, thickener, and shape-preserver, offering good solubility, stability, and safety. It has been shown to reduce the interfacial tension between hexadecane and water, serving as a more economical and biodegradable alternative to some emulsifiers and high-polymer coatings.
This anionic starch ester, produced by the esterification of starch with sodium phosphate, is characterized by its clear dispersions, high viscosity, and strong resistance to retrogradation. It exhibits good water retention, freeze-thaw stability, cold water solubility, and anti-aging stability, making it especially suitable for frozen foods. As an excellent emulsifier for dispersing vegetable oil in water, it can replace gelatin as a stabilizer and gum arabic as a thickener.
Beta-Cyclodextrin, composed of seven glucopyranose units, is a cyclic oligosaccharide with a hydrophilic exterior and a hydrophobic interior, produced by modifying starch molecules with cyclodextrin glucosyltransferase. Unlike typical food surfactants, its internal cavity is hydrophobic, enabling molecular recognition through van der Waals forces, hydrogen bonding, and hydrophobic interactions.
This allows β-CD to form inclusion complexes with various organic substances in food, enhancing the characteristics of the encapsulated materials. In the food industry, β-CD serves as a flavor carrier, a protective agent for food components, masks or reduces off-flavors, improves the physical properties of food, acts as a carrier for preservatives to extend their shelf life, and functions as an emulsifier and foaming agent, stabilizing emulsions.
