Hydroxypropyl Distarch Phosphate 25kg

Product Introduction

Hydroxypropyl distarch phosphate is a starch derivative modified by hydroxypropyl etherification and phosphate cross-linking, which is a white or white-like powder, has no peculiar smell, is easily dispersed in water, and the is a commonly used thickening and stable food additive in the food industry.

Its core advantage lies in combining high stability with good processing adaptability, making it a widely used thickener and stabilizer in the food industry. Its modification principle involves introducing both hydroxypropyl and phosphate groups into starch molecules simultaneously: the introduction of hydroxypropyl lowers the starch gelatinization temperature, improves paste transparency and freeze-thaw stability, preventing the product from exuding water or hardening after low-temperature storage; while the cross-linking of phosphate enhances the binding force between starch molecules, significantly improving its acid resistance, alkali resistance and shear resistance, allowing it to adapt to harsh processing environments such as high-temperature cooking and high-speed stirring. Its core product characteristics include extremely strong stability , good processing adaptability , and excellent taste and appearance (the formed paste has high transparency, which can maintain the original color of food, and a delicate and smooth taste without roughness, improving the eating experience of products such as jams, jellies and dairy products). In terms of application scenarios, in the food industry, it is often used in jams, jellies and fruit juice drinks to thicken, stabilize the system, prevent delamination and improve taste and luster; in the frozen food field, it is used in ice cream, quick-frozen glutinous rice balls and quick-frozen porridge to enhance freeze-thaw stability and avoid water exudation and poor taste after thawing; in baked and instant foods, it is used in bread, cakes and instant noodle seasoning packets to retain moisture, delay aging and improve softness and storage period; in the dairy field, it is used in yogurt, lactic acid bacteria drinks and modified milk to improve texture, enhance thickness and prevent whey separation. In terms of safety, the production and use of food-grade hydroxypropyl distarch phosphate must comply with national mandatory standards (such as China's GB 2760 National Food Safety Standard for the Use of Food Additives). The standard clearly limits its hydroxypropyl content, phosphate content and degree of substitution. When used within the compliance scope, it is non-toxic and harmless to the human body, can be normally digested and absorbed, and its safety has been widely verified.

Application of the product

Dairy Products and Milk-containing Beverages Category

Applied Products: Yogurt, lactic acid bacteria beverages, modified milk, ice cream, cheese sauce, etc.

Mechanism of Action: When added at 0.3%-0.8% to yogurt, it can replace part of gelatin or pectin, improve the product's viscosity and smooth taste, while enhancing stability during low-temperature storage (0-4℃) to prevent water separation and stratification; when added at 0.5%-1.2% to ice cream, it can improve the ice crystal structure, make the texture finer, reduce the amount of dripping after melting, and extend the shelf life.

Typical Case: A dairy brand used hydroxypropyl distarch phosphate (with an addition amount of 0.6%) in room-temperature lactic acid bacteria beverages, combined with pectin compounding. This solved the problems of easy sedimentation and rough taste of traditional starch, and the product remained uniform even when the shelf life was extended to 6 months.

Meat Products and Quick-frozen Prepared Foods Category

Applied Products: Ham sausages, luncheon meat, meatballs, quick-frozen dumpling fillings, low-temperature sausages, etc.

Mechanism of Action: When added at 0.8%-2.0% to meat products, it can improve the water-holding capacity and oil-holding capacity of meat emulsion, reduce water loss during heating (lowering the cooking loss rate by 3%-5%), and at the same time enhance the product's elasticity and slicing performance; when added at 0.5%-1.0% to quick-frozen dumpling fillings, it can lock in the moisture of the filling, prevent soup from oozing out after thawing, and maintain a fresh and tender taste.

Technical Advantage: Compared with traditional corn starch, its acid resistance can adapt to the pH environment (pH 4.5-7.0) of ingredients such as phosphates and spices in meat products, and it is not prone to retrogradation after gelatinization.

Jam, Jelly and Dessert Category

Applied Products: Strawberry jam, blueberry jelly, pudding, mousse cake, etc.

Mechanism of Action: When added at 0.4%-1.0% to jam, it can improve the viscosity and gloss of the jam, reduce sugar usage (replacing 5%-10% of sucrose), and at the same time improve spreadability and prevent hardening after refrigeration; when added at 0.8%-1.5% to jelly, it can replace part of carrageenan, form a gel with moderate elasticity and chewy taste, and its transparency is better than that of traditional starch, making the product appearance more translucent.

Adaptation Feature: It is resistant to high-sugar environments (sugar content 30%-60%) and not prone to gel structure damage caused by sugar osmotic pressure.

Condiments and Sauce Category

Applied Products: Tomato sauce, salad dressing, oyster sauce, hot pot base, spicy and sour sauce, etc.

Mechanism of Action: When added at 0.5%-0.9% to tomato sauce, it can improve the thickness of the sauce, prevent stratification after standing, and at the same time enhance shear resistance (suitable for processing processes such as stirring and filling); when added at 0.6%-1.2% to salad dressing, it can improve emulsion stability, reduce oil separation, make the taste richer and mellow, and it is not easy to degrade in an acidic environment (pH 3.5-4.5).

Practical Value: Compared with xanthan gum, it has a lower cost (about 1/3 of xanthan gum) and no special odor, so it does not affect the original flavor of the sauce.

Rice and Flour Products and Quick-frozen Staple Foods Category

Applied Products: Instant noodle seasoning packets (spicy oil, broth packets), quick-frozen glutinous rice balls, steamed bun improvers, etc.

Mechanism of Action: When added at 0.3%-0.6% to instant noodle spicy oil, it can form a stable emulsion system to prevent stratification between oil and chili pieces; when added at 0.2%-0.5% to the skin of quick-frozen glutinous rice balls, it can enhance the frost resistance of the skin, reduce the cracking rate during frozen storage (-18℃), and make the taste softer and not easy to stick to teeth after cooking.

Other Special Food Category

Applied Products: Infant supplementary foods (rice paste, fruit puree), diabetes-friendly foods (low-GI meal replacement porridge), etc.

Advantage in Application: When added at 0.2%-0.5% to infant rice paste, it can improve the fineness and solubility of the rice paste, adapting to the delicate intestines and stomach of infants; its glycemic index (GI value is about 55-60) is lower than that of ordinary starch (GI value 70-80). When used in low-GI meal replacement porridge, it can slow down the rate of blood sugar rise, meeting healthy needs.

Packaging & Shipping:

We usually use bulk cargo, tank trucks, container transportation. We will arrange the most cost-effective shipping method according to the quantity of products. All products will be re-inspected before shipping. We guarantee that all products are strictly inspected and in good condition before shipment, and we strive for 100% customer satisfaction in every sale completed. The packaging is standard export packing, or customized packaging according to your requirements, professional cargo transportation agent.

Company Introduction:

Founded in 1997, Bowlingbao Biotechnology Co., Ltd. has always focused on modern bioengineering technologies such as enzyme engineering and fermentation engineering, engaged in the research and development, manufacturing and program services of functional sugars, and is a national key high-tech enterprise led by bioengineering, a national key leading enterprise in agricultural industrialization, a national manufacturing single champion enterprise, a national high-tech zone, and a national high-tech biological industry base core and backbone enterprise. In 2009, the company was listed on the Shenzhen Stock Exchange, becoming the first A-share listed company in China with the stock code: 002286.

The pioneer and leader of China's functional sugar industry, adheres to the restoration of traditional medical and nursing wisdom with modern biotechnology, serves the big health industry, and has the ability to manufacture and serve all categories of functional sugar. A leading global provider of functional health solutions.

Product Catalog:

Starch sugar: solid corn syrup, waxy corn starch, maltodextrin, malto-oligosaccharides, fructose syrup, maltose

Dietary fiber: polydextrose, resistant dextrin, water-soluble corn fiber

Prebiotics: isomalto-oligosaccharides, fructooligosaccharides, galacto-oligosaccharides, breast milk oligosaccharides, isomerized lactose

Sugar alcohols and new sugar sources: allulose, erythritol, crystalline fructose, compound sweeteners, trehalose

Modified starch: special for yogurt, special for sauce, special for baking fillings, special special for baked products, special special for flour products, special special for meat products

Functional lipids: DHA algae powder, DHA algae oil, DHA algae oil crude oil