Thickening Agent

Bisstarch phosphate is a chemical substance with certain toxicity. It will decompose pungent smoke when heated. It is white powder, with high gelatinization temperature and low humidity. It is also called phosphate bisstarch in Chinese; Starch phosphate; Starch phosphate diester; When the strength, adhesion and hardness of phosphate double starch are poor, it has a great impact on the taste and performance of flour and other products. Therefore, the preparation of the best phosphate double starch is of great significance in the field of flour.

Thickening agent; Emulsifier; Binder. It can be used as binder and starch jelly for surface seasoning of fried food. In bread production, it can improve gas holding capacity, shorten fermentation time and increase bread volume.

Han Tian (Han Tian Fen) has been widely accepted and loved by people since Nara period in Japan. By the time of peace, it has been widely eaten as a cuisine. In the Edo period, people put the surplus foreign flour into the cold outdoors. After freezing, the chemical book became dry goods. It is said that this is the origin of cold weather. After trying to cook, the unique smell of the flour disappeared and became a transparent solid. Because it is rich in food fiber, it is also loved by people as a weight-loss and healthy food.

Xanthan gum, also known as xanthan gum and Hansen gum, is an extracellular acidic heteropolysaccharide produced by fermentation of Xanthomonas. D-glucose, D-mannose and D-glucuronic acid are high molecular weight polysaccharides with a ratio of 2:2:1. The secondary structure of xanthan gum is that the side chain is reversely wound around the backbone of the main chain, and the rod like double helix structure is formed by hydrogen bonding. Xanthan gum is a light yellow to white flowable powder with a slight odor. It is soluble in cold and hot water, neutral, resistant to freezing and thawing, insoluble in ethanol. When it meets with water, it disperses and emulsifies into a stable hydrophilic viscous colloid. Xanthan gum is a kind of biological gum which integrates thickening, suspension, emulsification and stabilization, and has the best performance in the world, so it is widely used in more than ten fields such as food, petroleum, medicine and daily chemical industry. In food: many foods are added xanthan gum as stabilizer, emulsifier, suspending agent, thickener and processing aid. In daily chemical industry: Xanthan gum contains a large number of hydrophilic groups, which is a good surfactant, and has antioxidant, anti-aging and other effects. In medicine: Xanthan gum is a functional component of microcapsule material which is popular in the world and plays an important role in controlling drug release. In petroleum industry, because of its excellent salt resistance and heat resistance, it is widely used in drilling in special environment such as ocean and high salt zone, and can be used as oil displacement agent to reduce dead oil area and improve oil recovery.

Stabilizer; Thickening agent; Fillers; Mainly used for "starch fudge".