What is the application of Hydroxypropyl Di Starch Phosphate (HPDSP) of modified starch in food?

Hydroxypropyl Di Starch Phosphate (HPDSP) is a kind of compound modified starch, which is a product obtained from natural starch through the common modification treatment of phosphate cross-linking and hydroxypropyl etherification, overcoming the undesirable phenomenon produced by single denaturation. The addition of hydroxypropyl diastarch phosphate in food can not only make the quality and taste of food improve significantly, but also increase the shelf life of food without adding preservatives, increasing the health of food use.
In addition, the addition of hydroxypropyl diastarch phosphate to the diet can also reduce the postprandial glucose-dependent insulinotropic polypeptide (GIP) content as well as improve the fat utilization rate, which has a significant impact on the human body’s weight management, so hydroxypropyl diastarch phosphate in pasta products, dairy products, meat products, and food ingredients, etc. The application of hydroxypropyl diastarch phosphate in pasta products, dairy products, meat products, as well as food ingredients to replace the natural starch gradually.
Noodle products

Dou Kangning et al. added different amounts of hydroxypropyl di-amyl phosphate to flour, and studied the effect of hydroxypropyl di-amyl phosphate on flour quality, stretch, whiteness, wet gluten content, wet gluten index and landing value.
The results showed that the addition of hydroxypropyl di-amyl phosphate to flour could slightly improve the flour quality characteristics, with the increase of hydroxypropyl di-amyl phosphate, the wet gluten content gradually decreased, and the gluten index gradually increased; the landing value of flour rose with the increase of hydroxypropyl di-amyl phosphate, and began to decline when the addition amount was greater than 3.0% of the flour mass; and the dough stretch area increased with the increase of hydroxypropyl di-amyl phosphate, and began to decrease with the increase of hydroxypropyl di-amyl phosphate. The tensile area of the dough increased with the decrease of the amount of hydroxypropyl diastarch phosphate, and the tensile area of the dough was relatively smallest when the amount of hydroxypropyl diastarch phosphate was 5.0% of the mass of the flour, so the amount of hydroxypropyl diastarch phosphate can be adjusted appropriately according to their own needs in the production of pasta products.
Niu Yizhen et al. studied the effect of the addition of hydroxypropyl diastarch phosphate on the properties of flour and the processing quality of steamed bread. The results show that when 1.2% of hydroxypropyl di-amyl phosphate is added to wheat flour (according to the flour mass), the gluten characteristics of the flour dough, powder characteristics and tensile properties of the best improvement; the chewiness, hardness and viscosity of the steamed bread with the increase in the amount of hydroxypropyl di-amyl phosphate added to the increase in hydroxypropyl di-amyl phosphate, hydroxypropyl di-amyl phosphate added to the amount of flour mass of 1.2%, the smallest viscous cohesion (0.61) The addition of hydroxypropyl diastarch phosphate can effectively improve the textural properties of steamed buns, and the restorative property is the largest (0.31), and the sensory quality is the best.
Minced meat products

At present, starch is the most commonly used filling auxiliary material in minced meat products, and its use can not only reduce the cost of the product, but also significantly increase the water retention of minced meat, improve the gel strength of minced meat and enhance the freeze-thaw stability of minced meat products.
In recent years, it has been found that modified starch is more suitable for minced meat products. Ni Wei et al. added different amounts of hydroxypropyl diastarch phosphate to Chinese tube whip shrimp shrimp as raw material to investigate the effect of hydroxypropyl diastarch phosphate on the gelation properties of minced shrimp and its mechanism.
The results showed that hydroxypropyl di-amyl phosphate could promote the formation of a denser and more stable gel network structure of minced shrimp, which significantly improved the gel properties of minced shrimp. When the addition amount of hydroxypropyl diastarch phosphate was 7.0% of the mass of minced shrimp, the gel strength of minced shrimp gel was increased by about 75.0%, the hardness and chewiness were increased by more than 50%, the water-holding property was increased by about 16.8%, and the elasticity and cohesion were increased by 13% compared with that of the control group.
Sauce products

1.Ketchup ketchup is ripe tomatoes processed and made of bright red sauce-like products, which has the original unique flavor of tomatoes, a variety of nutritional values and health functions, loved by consumers.
However, due to the uneven texture of tomato paste, it is easy to precipitate water during long-term preservation, resulting in solid-liquid stratification, which causes quality problems such as deterioration of its sensory and fluidity.
Song Snap added different doses of raw starch and hydroxypropyl diastarch phosphate (HPSP) to ketchup to study the action mechanism of HPSP in ketchup.
The results show that hydroxypropyl di-amyl phosphate can be more uniformly filled and distributed in the ketchup system, preventing the formation of agglutination of tomato molecules and improving the colloidal flow characteristics of the system; in addition, hydroxypropyl di-amyl phosphate can prevent the precipitation of water from the sauce body, reduce the average particle size of the ketchup system, and improve the stability of the ketchup system, and hydroxypropyl di-amyl phosphate can improve the stability of the ketchup system better than original starch. Compared with the original starch, hydroxypropyl di-starch phosphate can improve the system stability of ketchup.
2. Jam Jam is a gelatinous substance made by mixing fruits, sugar and acidity regulator and boiling them at a temperature of more than 100℃. Zhang Yanping et al. found that, in the absence of sugar participation, the addition of hydroxypropyl di-amyl phosphate obtained gel has a certain viscosity and transparency, the use of hydroxypropyl di-amyl phosphate greatly reduces the cost of production of jam, and its products in terms of flavor, viscosity and taste are in line with the commercial jam.
Fruit paste is a kind of jam with high transparency, which is mainly used in cake surface decoration, laminating or writing, and can also be used as pastry sandwich, etc. It has a broad application prospect in the baking industry. However, it is prone to deterioration of water retention and freezing and cracking in the process of production and preservation.
By comparing the properties of three kinds of modified starches, namely sodium carboxymethyl starch, phosphate starch, and hydroxypropyl di-amyl phosphate, Xue-Ping Li screened out the modified starches used for making antifreeze fruit pastes and optimized the process of antifreeze fruit pastes.
It was shown that hydroxypropyl diastarch phosphate had the smallest coagulability, the strongest gelation, the highest viscosity, the best viscosity thermal stability, the best freeze-thaw stability, and was most suitable for the preparation of antifreeze fruit paste. The optimal process was as follows: the pasting temperature was 80 ℃, the pH value was 4.0, the pasting time was 15 min, the amount of added sugar was 25% of the total mass, and the average water precipitation rate of the antifreeze fruit paste prepared under these conditions for 5 cycles of freeze-thaw was 5.81%.
Dairy products

Yogurt (yogurt) is a kind of dairy product obtained by lactic acid fermentation of fresh milk (sterilized milk or concentrated milk) using lactic acid bacteria, which not only has high nutritional value and unique health care functions, but also has variable flavors that can meet the needs of different people, and is very popular among people. However, in the process of production, storage and transportation, it is prone to uneven texture, protein clots or particles, non-sticky and whey precipitation, resulting in lower quality and shorter storage time.
He Shaokai et al. added hydroxypropyl diastarch phosphate prepared from tapioca starch, maize starch, waxy maize starch and potato starch to yogurt to study their effects on the quality of yogurt, and the results showed that different amounts of hydroxypropyl diastarch phosphate can be added to varying degrees to improve the quality of yogurt, improve the consistency of yogurt, reduce the rate of whey precipitation, and improve the storage period of the product.
In a study of the interaction between casein and hydroxypropyl di-amyl phosphate in a simulated yogurt environment, Liu found that the addition of hydroxypropyl di-amyl phosphate increased the apparent viscosity and viscoelastic modulus of yogurt, and at the same time resulted in smaller particles, a more homogeneous distribution of molecules, and a significant decrease in the aggregation of casein in the acidic condition. Casein has a high content in cow’s milk, accounting for about 80% of the milk protein content, and this change in it will result in a more homogeneous milk texture and a more delicate flavor and mouthfeel.
Yang Yang et al. optimized the stabilizer compounding scheme for soy yogurt using response surface analysis with sensory evaluation of stability as an indicator. The results showed that the optimal stabilizer formulation was 0.48% hydroxypropyl diastarch phosphate, 0.16% agar and 0.11% pectin (all mass fractions of the total mass), and the stabilizing system of soy yogurt could keep the product’s mouthfeel fine and smooth, the tissue state uniform and consistent during the shelf life, with no whey precipitation as well as no curd contraction and delamination phenomenon.
Rui Wang added 0.1% pectin, 0.15% gelatin, 0.4% hydroxypropyl diastarch phosphate and 0.2% carboxymethylcellulose (all mass fractions of the total mass) to lychee and coconut fruit sweet corn yogurt, which provided good stability, suspension and flow, and was smooth, non-sticky and non-glutinous.
Food Ingredients

Pearl grain is a new type of food ingredient in milk tea, the main component is starch and a small amount of maltose syrup and stabilizers, the appearance of the steamed and cooked like a pearl and so named. Tian Ying et al. used hydroxypropyl diastarch phosphate instead of the original starch to make pearl grains, and the study showed that lower pasting temperature, medium viscosity, high degree of substitution, and low ash hydroxypropyl diastarch phosphate is more conducive to the production of pearl grains, and has the effect of preventing the aging of the pearl grains, prolonging the preservation time, and improving the rehydration and so on.
Custard filling (sauce) is a food ingredient (compound seasoning) mainly used as decoration or filling in puffs, breads and cakes.
Xie Shaomei et al. used hydroxypropyl diastarch phosphate in the castor filling, and obtained the optimal program of high-fat castor filling: soybean oil 35%, whey protein concentrate (WPC80) 1.0%, hydroxypropyl diastarch phosphate 2.0%, sodium starch octenyl succinate 2.0% (all calculated as a mass fraction of the total mass), and it was found that when other raw materials are unchanged, the amount of hydroxypropyl diastarch phosphate added is 4.0% of the total mass, and the amount of hydroxypropyl diastarch phosphate added is 4.0% of the total mass, and the amount of hydroxypropyl diastarch phosphate added is 4.0% of the total mass. It was found that when other raw materials remained unchanged and the addition of hydroxypropyl diastarch phosphate was 4.0% of the total mass, the best baking resistance was achieved.
Li Hui in the optimization of low moisture activity of the Cascade sauce formulation process, found that the viscosity of hydroxypropyl diastarch phosphate on the taste of the sauce has a greater impact, when the addition amount is too large, the moisture activity of the lower, poor palatability, adding too small, will make the sauce system is thin, spreading and deliciousness of the decline, when the addition of 2.0% of the total mass of the taste of the best.