OXIDIZED STARCH

CAS NO:65996-62-5
EC NO:613-862-3

Oxidized Starch is a modified starch shaped, produced and manufactured by means of oxygenation of high excellence quality native tapioca starch with a changed variety of oxidizing agents and oxidized starch as are attained. 
The Oxidized Starch have smaller chain sizes and length than native starches. 
Oxidized Starch advances whiteness and decreases microbiological content. Also, the hydrogen attachment reduces the propensity and tendency to retro-gradation. Manufacturing and producing soft bodied gels of high clearness, Oxidized Starches are the finest and best thickener for applications requiring and needful gels of low inflexibility and rigidity. 
Oxidized Starch improves adhesion in batters and breading. Thinned and diluted resolutions of highly quality oxidized starches remain strong and clear on lengthy and prolonged storage, manufacturing and making them suitable for many applications.

Product Type : Starch
Appearance : White in Colour
Moisture : 13% Max
Ash : 0.3 - 0.4%
Viscosity at 10% paste (By Brookfield): 8+-2(And as per customer specification)
Cold Water Soluble : Less than 2%
Place Of Origin : Thailand

Uses of Oxidized Starch
-As stabilizers in milk and ice-cream dessert, pudding and dessert production and manufacturing
-In confection and confectionary industry as organization and structure creators for research and preparation of lukuma, deserts, fillings, soufflé, jellies etc.
-In blistering and baking industry it expands and improve physical possessions and properties of dough, increases and intensification its capability to grip and hold gases.
-In paper manufacturing and production it is used for getting into mass, firm and for surface and superficial sizing, escalations and increases strength and progresses and improve quality of paper and insubstantial cardboard on the basis of primary and secondary semi-finished products and crops.
-For manufacturing and preparation of batter coating or covering that is used for frying of fish and meat in a manifesting and or production environment.
-In fabric and or textile industry for yarn smoothing and flattering.
-In structure and construction industry for production and creation of isolation cardboard and acoustic tiles.

Oxidized Starch is a modified starch formulation with controlled viscosity and extra strong film properties.

Industry Uses:
-Processing aids, not otherwise listed

Consumer Uses:    
-Paper products

E 1404 oxidised starch is a product of oxidation of potato starch with sodium hypochlorite. 
Oxidized Starch forms transparent, relatively fast-gelling pastes which set to soft gels. 
Oxidized Starch has similar properties to gelatine and it is used for the production of solid products of low viscosity. 
Oxidized Starch is not prone to retrogradation and syneresis. The viscosity of its solutions is lower than the viscosity of native-starch pastes.

Properties:
Stabilizer, thickener, binding and gelling agent.

Product use:
Oxidized Starch is recommended for salad and vegetable sauces, sauces for canned meat and vegetables, dressings, mayonnaise, soups, sweet or salty puddings served as the main course or dessert, fruit filling for confectionery products, jellies and soft gummies. 
Oxidized Starch is used for the production of flavoured and thermised yoghurts, thermally-processed flavoured milk drinks, low-fat cream, etc.

Oxidized starch is produced by reaction of starch with an oxidizing agent under controlled temperature and pH.

Oxidized starches can be also used during the paper production for its upper side glueing, and as a result you will receive hard and smooth layer on the surface of the paper which will close the pores and increases the quality of printing and writing process. 

Functions:
1. Binder / Stabilizer - Retains the physical characteristics of food/cosmetics and ensure the mixture remains in an even state.

2. Gelling Agent / Thickener - Increases the viscosity by thickening the liquid to give it more texture

Oxidised starch is prepared by treating starch with sodium hypochlorite. The starch is partially degraded and oxidised. 
Oxidised starches are normally whiter than unmodified starches, because pigments as minor residues in the molecules are bleached. When heated in water, oxidised starches form clear fluid solutions. On cooling, however, the solutions are more stable or resistant to thickening and forming gels or pastes than their acid‐converted counterparts.

Oxidised starch is used in food products as a thickener, stabilizer and emulsifier. 
Oxidised starch is used as a food additive (E1404) in salad dressings, mayonnaise, coffee and tea, frozen fish, fresh meat, poultry and game, fermented milk, sugars and syrups (xylose, maple syrup, sugar toppings), pasteurized cream, salt substitutes, whipped cream, reduced fat creams and fruit paste candy. 
Oxidised starch is also used in pharmaceuticals as a disintegrant and used as a binder in coated paper.
Oxidised starch has E number E1404 and is approved to use as food additive in EU.

Oxidised starch degrade much faster than conventional starch, i.e. they have improved biodegradability. This type of starch, however, is used on a much smaller scale than cationic starch but it is still an important starch-based additive. Anionic starches are or can be used as a rheology modifiers, thickening agents, flocculants, emulsion stabilizers, textile sizing agents, paper binders and coating agents. When used as coating agents, they improve strength and printing properties and when used as binders they help to bind particles together and on the base paper material.

Oxidized Starch is a modified starch formulation with controlled viscosity and extra strong film properties. 
Oxidized Starch finds wide application in the field of paper (coating & sizing). Oxidized Starch helps in improving wax pick, gloss smoothness of paper by forming strong and flexible film fiber. A viscosity of Oxidized Starch can be modified as per customer specification.

Application:
-Improved printability and pigment coating.
-Improved brightness, smoothness.
-Improved surface strength and provides hold out of printing inks.
-Oxidized Starch Have good paste stability, clarity and reduced tendency to retrograde.
-Oxidized Starch Has lower pasting temperature.
-Provides tough, clear and flexible films.
-Pastes are more stable to salts and hard water than pastes of cationic or anionic starches.

Origin:
Prepared by treating starch with hypochlorite. The starch is partially degraded and oxidised.

Function & characteristics:
Thickening agent and stabiliser

Products:
Many food products, pharmaceuticals

Oxidized Starch is a modified starch shaped, produced and manufactured by means of oxygenation of high excellence quality native tapioca starch with a changed variety of oxidizing agents and oxidized starch as are attained. 
The Oxidized Starch have smaller chain sizes and length than native starches. 
Oxidized Starch advances whiteness and decreases microbiological content. Also, the hydrogen attachment reduces the propensity and tendency to retro-gradation. Manufacturing and producing soft bodied gels of high clearness, Oxidized Starches are the finest and best thickener for applications requiring and needful gels of low inflexibility and rigidity. 
Oxidized Starch improves adhesion in batters and breading. Thinned and diluted resolutions of highly quality oxidized starches remain strong and clear on lengthy and prolonged storage, manufacturing and making them suitable for many applications.

Usage
Thickener; emulsifier; binder. 
Oxidized Starch can be used as binder and starch jelly for fried food surface seasoning. In bread production, it can improve gas holding capacity, shorten fermentation time, increase bread volume, etc.

IUPAC names
oxidized starch
Starch, oxidised
Starch, Oxidized

SYNONYMS:
OXIDISEDSTARCH
Strke, oxidiert
starch, oxidised
Starch, oxidized USP/BP/EP
Oxidized corn starch
Starch, bleached
Starch, oxidized
oxidized    
corn starch
starch oxidized
corn starch oxidized
oxidizedzea mays starch