1. Product advantages

♦ High purity, all above 98.5%, no impurities after dissolution

♦ We will test each batch to ensure quality

♦ OEM and private brand services designed for free

♦ Various cap colors available

♦ We can also provide MT1 peptide powder

2. Factory advantages

♦ Professional research team

♦ More than 5 doctors in high-tech R&D laboratories

♦ More than 1000 m2 of factory production line to ensure stable supply

♦ More than 1200 factories to manufacture products and control quality

3. Service advantages

♦ 24-hour online service

♦ Track package information and update it for customers

♦ Professional sales team

♦ Accept small order service

♦ Redelivery service if detained by customs

he viscosity of performance hydroxypropyl distarch phosphate ester is related to the degree of crosslinking, the higher the crosslinking degree, the lower the viscosity, but the higher the crosslinking degree, the higher the processing resistance, the starch particles fully expanded after processing, the viscosity increased rapidly. In addition, hydroxypropyl distarch phosphate has a delicate taste, which is more suitable for the processing of sauces, sauces and other foods than hydroxypropyl starch, and can still maintain a good thickening effect after high temperature sterilization or homogenization. 1. Salt tolerance: With the increase of salt content, the viscosity of hydroxypropyl distarch phosphate ester and hydroxypropyl starch showed an upward trend, because salt absorbed part of the water in the starch milk, which indirectly increased the starch paste concentration, resulting in the starch paste viscosity. However, as far as hydroxypropyl starch is concerned, when the salt content increases to 4%, the osmotic pressure destroys the starch particles which have fully absorbed water and expanded, resulting in a decrease in the viscosity of starch paste. However, the paste viscosity of hydroxypropyl distarch phosphate increased with the increase of salt content due to crosslinking. 2. Acid resistance: when pH> At 4, the viscosity of hydroxypropyl distarch phosphate and hydroxypropyl starch increased with the decrease of pH, but when pH< After 4, the viscosity of hydroxypropyl distarch phosphate ester still increased rapidly, while the viscosity of hydroxypropyl starch decreased significantly. It can be seen that hydroxychemicalbook propyl distarch phosphate ester has higher acid resistance stability than hydroxypropyl starch. Especially good for low acid foods. 3. High temperature resistance: the viscosity of hydroxypropyl starch decreased slightly with the extension of sterilization time, and the viscosity decreased to a stable level after sterilization for 10min; The viscosity of hydroxypropyl distarch phosphate increased significantly with the extension of sterilization time, and the viscosity reached the maximum when sterilization 30min. It can be seen that high temperature is conducive to the development of the cross-linking bond in hydroxypropyl distarch phosphate ester, starch particles expansion, viscosity increase, but not long time high temperature cooking, otherwise it can still make hydroxypropyl distarch phosphate ester particles break, viscosity reduction. 4. Shear resistance: shear force is conducive to the improvement of the viscosity of hydroxypropyl distarch phosphate ester, which is because the crosslinking bond of hydroxypropyl distarch phosphate ester is fully stretched after the action of shear force, starch particles expand and viscosity increases. Hydroxypropyl starch by shear force to break the expanded particles resulting in viscosity reduction. Therefore, the shear stability of hydroxypropyl distarch phosphate is much higher than that of hydroxypropyl starch. 5. Transparency: the transparency of starch after etheration is improved, but the transparency of hydroxypropyl distarch phosphate is significantly reduced after crosslinking, so the transparency of hydroxypropyl distarch phosphate depends on the degree of etheration and crosslinking, according to the degree of denaturation, transparency is higher or lower than the original starch.