Modified Starch

Modified Starch Modified starch refers to products with changed properties of natural starch by means of physical, chemical and enzymatic methods. By the dissection, rearrangement and oxidation of molecules or the introduction of substituents into starch molecules, starch derivatives with changed, strengthened or new properties can be produced. Different kinds of modified starch can be […] read more

On May 28th, 2013, posted in: Products and Techniques by Tags:

Hydroxypropyl β Cyclodextrin

β-Cyclodextrin A. Brief Introduction ofβ-Cyclodextrin English Name: β-Cyclodextrin (CD, short for Cyclodextrin) Alias: BCD Structural Formula:   Molecular Weight: (C6H10O5)7 Molecular Weight: 1135.0 Physical and Chemical Properties: White crystalline powder, odorless, slightly sweet, soluble in water(1.8 g/100 ml,20℃)but hardly soluble in methanol and ethanol; melting point 290-305℃; inner diameter(molecular interspace) 0.7-0.8nm; optical activity [α]25D+165.5°. It […] read more

On May 24th, 2013, posted in: Products and Techniques by Tags:

Research Progress of Modified Corn Starch

Research Progress of Modified Corn Starch   The annual output of corn in our country is about 120,000,000 tons and ranks second in the world. It has great potential of development for the low cost. Due to the abundance of corn resources and high content of starch in corn, with the average content of 71.6%, […] read more

On May 23rd, 2013, posted in: Products and Techniques by Tags:

Linseed Gum

Linseed Gum   Linseed gum is a new edible colloid extracted from linseed (or flaxseed gum), an oil crop. It is a natural polymer complex gel with polysaccharides and protein as the major components. More specifically, its major components refer to covalent compound produced by protein and polysaccharides consisting of arabinose, galactose, rhamnose, xylose, fucose, […] read more

On May 21st, 2013, posted in: Products and Techniques by Tags:

PGA (Propylene Glycol Alginate)

  PGA (Propylene Glycol Alginate)   English Name: Propylene glycol alginate Alias: Hydroxypropyl alginate Molecular Formula: (C9H14O7)n A part of carboxyl can generate esterification with propylene glycol and the other part occur neutralization by alkali. Molecular Weight: 234.21 (theoretical value) Physicochemical Properties: white to yellowish white; relatively thick or slightly fine powders; basically odorless or with […] read more

propylene glycol alginate Salad Dressings

Application of propylene glycol alginate (PGA) in Salad Dressings Propylene glycol alginate (PGA) can be used as stabilizers and emulsifiers to provide salad dressings with pleasant texture as well as double emulsion stability. It plays a role in suspending and stabilizing solid particles, thickening, and in providing with the features similar to grease in low-fat […] read more

Application of PGA in Fruit Juice

Application of PGA in Fruit Juice   Fruit juice is a kind of food both rich in nutrition and delicious in taste, and popular all over the world. However, it is apt to layering, often leading to the upper part of crystal clear liquid and the bottom part of thick pulp sediments, but a small […] read more

propylene glycol alginate in Ice Cream

Application of propylene glycol alginate in Ice Cream Ice cream is very popular to the consumers for its fine and smooth structure, compact and soft shape, mellow and lasting flavor, rich nutrients as well as fresh and cool taste. However, because of the complex constituent system and processing techniques, some quality problems may easily arise […] read more

Chemical Properties of PGA

Chemical Properties of PGA PGA (propylene glycol alginate) is processed from alginate by esterification. Compared with alginate, it has more advantages and unique application in the food industry. propylene glycol alginate can be soluble in water to form a viscous colloid and soluble in organic acid solutions. In the acid solutions with pH3-4, it can […] read more

Propylene glycol alginate Yoghourt

Application of PGA in Yoghourt Although stabilizers are often added into yoghourt, precipitation phenomena still occur in most products. Yoghourt with gelatine as stabilizer is mostly forbidden by vegetarians and Jewish rules and the results are also not so satisfactory, while carrageenan is not so stable in acid dairy products with low pH value. Yoghourt […] read more