Acid kho starch
Alias: acid-modified starch
Classification code CNS 20.032; TIAB SA 1401
Lub cev thiab tshuaj lom neeg: hmoov dawb los yog dawb dawb, tsis muaj ntxhiab thiab tsis qab, ntau soluble hauv dej txias, gelatinized ntawm txog 75 degree. Lub viscosity ntawm cov kua qaub-hloov cov hmoov txhuv nplej siab nrog tib qhov concentration yog qis dua li ntawm tib hom hmoov txhuv nplej siab qub. Gelatinized kua nrog ntau dua 10g / 100ml tuaj yeem tsim lub xeev gelatinous tom qab txias. Cov hmoov txhuv nplej siab yog tov rau hauv cov mis nyuj hmoov nplej nrog dej, ntxiv nrog sulfuric acid (1 feem pua - 2 feem pua) los yog hydrochloric acid (3 feem pua - 5 feem pua) los yog (5 feem pua - 10%) phosphoric acid. , thiab kho rau 1 ~ 3H nyob rau hauv tas li stirring, ces maj mam neutralized nrog dilute alkali tov, thiab ces npaj los ntawm kev pom, ntxuav, ziab, crushing thiab lwm yam kev kho mob cov kauj ruam.
Toxicological hauv paus ADI: tsis muaj kev cai (fao/who, 1994).
Cov qauv zoo
Tus qauv zoo GB 29928-2013
Daim ntawv thov ntawm thickener
GB 2760-2014 qhia tias nws tuaj yeem siv rau hauv qhov tsim nyog ntawm txhua yam khoom noj (tshwj tsis yog zaub mov hauv Cov Khoom Siv Ntxiv 2) raws li kev xav tau ntau lawm.
Kev siv ntau npaum li cas hauv kev ua zaub mov yog 10g / kg rau nceb, asparagus, taum ntsuab, concanavalis, dawb concanavalis, pob kws qab zib, cov kaus poom carrots, thiab yogurt tom qab kev kho cua sov tom qab fermentation muaj qab zib thiab lwm yam roj; Cov ntses kaus poom xws li sardine yog 20-60g / kg. Tsis tas li ntawd, tus nqi tsim nyog tuaj yeem siv rau kev tsim thiab ua cov txiv hmab txiv ntoo dandelion tev, khoom qab zib mos, thiab dej haus granules.
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