Sodium Carboxymethyl StarchIt belongs to etherified starch, with properties similar to sodium carboxymethyl cellulose,Sodium Carboxymethyl StarchIt is a white or yellow powder, odorless, tasteless, harmless, and hygroscopic when heated. Sodium carboxymethyl starch dissolves in cold water to form a colloidal solution, and is stable to light and heat. It is insoluble in organic solvents such as alcohol and ether. Its aqueous solution is a viscous, transparent liquid, more stable in alkali and less stable in acid, forming an insoluble free acid, reducing viscosity, therefore unsuitable for strongly acidic foods.Sodium Carboxymethyl StarchThe aqueous solution at80℃ and above, with prolonged heating, the viscosity decreases. The fineness is finer than that of sodium carboxymethyl cellulose.Sodium Carboxymethyl StarchIts preparation technology is to use corn starch as a material, through alkalization with sodium hydroxide, followed by an etherification reaction to produce it. Its degree of substitution is different, and the viscosity is also different.Sodium Carboxymethyl StarchApplied in different foods, it exhibits multiple functions such as thickening, suspending, emulsifying, stabilizing, shaping, film-forming, puffing, preserving freshness, and acid resistance, with better performance than carboxymethyl cellulose (CMC), is a superior product to replaceCMC的优良产品。

Sodium Carboxymethyl StarchThe preparation method includes the following steps:1Hydrolyze and gelatinize the starch in an alcohol-containing aqueous solution;2Carboxymethylation;3Sediment the slurry product, let it stand overnight, filter, alcohol precipitation, repeatedly dissolve and precipitate, and obtainSodium Carboxymethyl Starch. The improvement is in step1When hydrolyzing and gelatinizing, a gradient temperature increase is used from room temperature to85℃ for heating. TheSodium Carboxymethyl Starchprepared by the above preparation method fully meets the requirements for this product in the national standard and can meet the application of sodium carboxymethyl starch as a regulator.