English Name: Acetylated distarch phosphate, abbreviated as ADSP.
Appearance: White powder, odorless and tasteless.
Solubility: Easily soluble in water, insoluble in organic solvents.
Improved Solubility: Compared with native starch, the solubility of acetylated distarch phosphate is significantly improved, enabling it to disperse and dissolve better in various aqueous systems, which makes it easier to apply in various water-based systems.
Enhanced Swelling Power: Its swelling power is significantly stronger than that of native starch. After absorbing water, it can fully swell to form a uniform paste.
Increased Transparency: The starch paste made from it has significantly improved transparency, which can enhance the visual effect of some foods or other products that have requirements for appearance.
Reduced Retrogradation Tendency: Retrogradation is a problem that easily occurs in starch during storage, manifested as the starch paste becoming hard, brittle, etc. However, the retrogradation tendency of acetylated distarch phosphate is significantly reduced, and it can maintain good softness and stability.
Improved Freeze Stability: After freeze-thaw cycles, it can still maintain good performance, and is not prone to delamination, precipitation or texture deterioration. It is resistant to heat and acid.
Production Process: Usually, it is made from raw materials such as corn starch, tapioca starch or waxy corn starch, which are cross-linked with sodium polyphosphate or phosphorus oxychloride, and then esterified with acetic anhydride; or it is made from sodium trimetaphosphate, acetic anhydride (≤10%) or vinyl acetate (≤7.5%) and starch through a comprehensive reaction.
Food Field: It is widely used as a thickener, stabilizer and coagulant in various foods. In jam, it can increase the viscosity and stability of jam, preventing it from delamination or water separation during storage and transportation; in mayonnaise and canned palm oil, it can stabilize the emulsion structure; in canned vegetable such as mushrooms, asparagus, green beans and carrots, it can thicken the soup and improve the texture of the product; in canned aquatic products such as sardines, mackerel and horse mackerel, it is mainly used as a filler to play a role in bonding and stabilizing; in milk substitutes and canned baby food, it helps improve the taste and stability of the product; in broth, consommé, quick-frozen fish sticks and fish pieces, it can increase the thickness of the soup and enhance the flavor of the product.
Other Fields: In the paper industry, it can be used as a sizing agent to improve the water resistance and strength of paper; in the textile industry, it is used for sizing and finishing fabrics to improve the hand feel and luster of fabrics; in the pharmaceutical industry, it can be used as a drug carrier or excipient in the preparation of tablets, capsules and other pharmaceutical preparations.
Usage Standards: According to China's "Hygienic Standards for the Use of Food Additives" (GB2760-1996), the maximum usage amount of acetylated distarch phosphate in luncheon meat is 0.5g/kg; in jam, it is 1.0g/kg.