Maize Starch raw Powder Maize Starch

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After starch is modified with phytic acid, its swelling degree decreases, freeze-thaw stability increases, paste viscosity decreases, and stability improves. The wet-method phytic acid-modified starch has obvious cross-linking characteristics, while the impregnation-method phytic acid-modified starch has both cross-linking and esterification characteristics. Based on the safety of phytic acid to the human body, phytic acid-modified starch has the potential to be used as a thickener and stabilizer in food.

Uses of Maize Starch.

Some studies have attempted to utilize the structural characteristics of phytic acid, which has multiple phosphate functional groups that can react with the hydroxyl groups of starch, to modify starch using sodium phytate as a modifier, and to improve the swelling and gelatinization properties of the original starch through the action of phytic acid and starch.

Pharmacological effect of Maize Starch.

Prodct Method of Maize Starch.

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