Oxidized Starch
To product oxidized starch, oxidization of NaOCl allows structures of starch to become twisted chains and result in its difficulties to form ester bond. Oxidized starch is able to form thin film for its low viscosity and gel formation.
Product Item / Features
- Low gelatinization temperature with high viscosity
- Easier to form into shape with high clarity
- Lower the chances for retrogradation of amylose to take place
Product Application
- Low gelatinization temperature with high viscosity
- Easier to form into shape with high clarity
- Lower the chances for retrogradation of amylose to take place
- Fried foods-(1) Increase adhesive property with crispy texture (2) Batter powders
- Gel foods- (1) Easier to form into shapes (2) Soft candies