As a modified starch, oxidized starch is obtained by treatment of starch in accordance with good manufacturing practice with sodium hypochlorite. Oxidation involves the deliberate production of carboxyl groups. The chain sizes and length of oxidized starch are smaller than those of native starches. Besides, oxidized starch has advanced whiteness and decreased microbiological content. And the hydrogen attachment of oxidized starch reduces the propensity and tendency of retro-gradation.
The properties of oxidized starch are affected by the number of carbonyl and carboxyl groups. The basic properties of our oxidized starch are listed below:
| Product Name | : Oxidized Starch |
| Catalog | : BBC152494 |
| Appearance | : White to off-white powder |
| Water Content | : ≤18% |
| SO2 | : ≤30mg/kg |
| Lead | : ≤1.0mg/kg |
| Total arsenic | : ≤0.5mg/kg |
| Carboxyl content | : ≤1.1g/100g |
Characteristics of this products
Starch oxidation is a chemical modification in which hydroxyl groups of the starch molecules are initially oxidized to carbonyl groups and then to carboxyl groups as the primary final product. Among the different oxidizing reagents used, sodium hypochlorite (NaClO) is the most commonly used modifying agent. Preparation method is listed below.
Food
Used as thickening agent, stabilizer or emulsifier
Textile
Used as warp sizing agent
Papermaking
Used as surface sizing agent, coating adhesive, corrugated board adhesive, etc.
Daily Chemical
Used in skin cleaners, antiperspirants, ball type antiperspirants, lipsticks, carpet cleaner, etc.
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