Hydroxypropyl distarch phosphate
Another name: HPDSP
Details: Physical and chemical properties: white powder, odorless, tasteless, soluble in water, insoluble in organic solvents. On the basis of etherification and proper crosslinking, the swelling power and transparency of HPDSP obtained were still significantly higher than that of raw starch. The paste has high stability to temperature, acidity and shear force. Source and preparation method: Starch is esterified with sodium trimetaphosphate or phosphoryl chloride (¡Ü0.1%) and propylene oxide (¡Ü10%).
1. ADI: No requirement (FAO/WHO, 1994). 2, can be safely used in food (FDA, ¡ì172.892,1994). Quality requirements: Quality Standards (FAO/WHO, 1990; CXAS, 1991) hydroxypropyl content /% 7.0 chloropropanol/(mg/kg) ¡Ü1 potato or wheat starch /% ¡Ü 0.14 Other starch /5 ¡Ü 0.04 Sulfur dioxide cereals/(mg/kg) ¡Ü50 Other classes/(mg/kg) ¡Ü10 Arsenic (As) (mg/kg) ¡Ü 3 Heavy metal (Pb) (mg/kg) ¡Ü 40 lead/(mg/kg) ¡Ü 2
In Table A.3 of China's "Hygienic Standards for the Use of Food Additives" (GB2760-2007) (the list of additives that can be used in various kinds of food according to the production needs), the 46th is hydroxypropyl distarch phosphate, which functions as A thickening agent. The maximum dosage is not limited, and can be added on demand. According to FAO/WHO, it can be used alone or in combination with other thickeners. For mayonnaise, 5 FAO/WHO; Canned carrots (products containing cream or other fats), fermented flavored yogurt and its products after heating, 10 g/kg; Cold drink products, 30 g/kg; Canned sardines and sardine products, 20 g/kg; Canned mackerel and mackerel, 60 g/kg (for stuffing only); Frozen fish sticks and fish pieces (only in bread powder and bread mix), subject to GMP.
