Phosphated Distarch Phosphate (Tentative)
Starch is a carbohydrate polymer consisting of a large number of glucose units linked together primarily by alpha 1-4 glucosidic bonds. The starch polymers come in two forms: linear (amylose) and branched through alpha 1-6 glucosidic bonds (amylopectin), with each glucose unit possessing a maximum of three hydroxyls that can undergo chemical substitution. Phosphated distarch phosphate is a modified starch. It is obtained by esterification/cross-linking of food starch with sodium trimetaphosphate or phosphorus oxychloride combined with esterification with ortho-phosphoric acid, or sodium or potassium ortho-phosphate, or sodium tripolyphosphate, in accordance with good manufacturing practice. The esterification results in partial substitution in the 2, 3- or 6- position of the anhydroglucose unit unless the 6-position is occupied for branching. In the case of cross-linking, where a polyfunctional substituting agent, such as phosphorus oxychloride, connects two chains, the structure can b e represented by: Starch-O-R-O-Starch, where R = cross-linking group and Starch refers to the linear and/or branched structure.
| Format: | Meeting biblioteca |
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| Language: | English |
| Published: |
FAO/WHO ;
2016
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| Online Access: | https://openknowledge.fao.org/handle/20.500.14283/BT060E http://www.fao.org/3/a-bt060e.pdf |
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