Oxidized starch

According to GB 29927-2013 National Standard for Food Safety Food Additives Oxidized Starch, oxidized starch is a food additive produced by reacting edible starch or starch emulsion obtained from raw materials for producing edible starch with oxidizing agent as raw materials, as well as a food additive processed by combining enzyme treatment, acid treatment, alkali treatment and pre-glutinization treatment with one or more methods.

The oxidized starch not only has the characteristics of good film-forming property, small molecular volume, low viscosity, small enthalpy of heat absorption of pasting, low temperature of pasting, but also has the excellent characteristics such as low aging degree.

Application of oxidized starch in food industry

1. Application of oxidized starch in rice and noodle products
Noodles are one of the staple foods in Asian countries, and have a history of at least 1400 years in China. The main problems that have existed in the production process include poor taste, non-cooking resistance, high rate of dissolution of starch and protein in the process of boiling, suspension in the soup affecting the viscosity, appearance and taste of noodles, and easy to agglomerate in the storage process, which affects the quality of the product. Appropriate and rational use of oxidized starch can change the texture, processing performance and nutritional properties of noodles.

Liu Yanqi et al. added 1% potato oxidized starch and corn oxidized starch to noodles, which resulted in increased noodle elasticity, lower breakage rate, improved sensory quality, and reduced turbidity of noodle soup. Pan Runshu et al. had added 3.25% of potato oxidized starch to the flour, and the breaking rate of noodles was 0%, and the cooking loss rate was 10.7%. The addition of oxidized starch would improve the elasticity and gluten of the noodle body, and make the noodle surface more transparent.

Soup dumplings is one of the important products in China’s quick-frozen industry, due to the production of soup dumplings required for the amount of glutinous rice flour water absorption, water retention performance is poor, a small change in the amount of water will affect the quality of the product, and the oxidized starch has a high viscosity and water-absorbing capacity, can strengthen the adhesion between the glutinous rice flour and the structural strength of the dough, the amount of water added in the process of processing feel the deviation of the better adjusting effect, reducing the production of dumplings It has a better adjustment effect on the deviation of water addition in the process, and reduces the phenomena of eccentricity and collapse in the process of making dumplings.

Yang Liuzhi et al. awarded the oxidation degree of 2.73%, 2.37%, 1.40%, 0.359% of potato starch in the proportion of 5%, 5%, 3%.5%, respectively, added to glutinous rice flour, frozen dumplings of better sensory quality.

Dumplings are prone to cracking, protein denaturation, starch aging and other physical changes that can reduce the edible quality of dumplings in the process of quick-freezing, oxidized starch has the characteristics of perfecting the formation of gluten network, improving the water retention of the skin and better hydrophilicity, etc. As an additive, it can effectively reduce the freezing rate of quick-frozen dumplings and improve the edible quality of quick-frozen dumplings.

2.Application of oxidized starch in meat products
Starch is a commonly used quality improver in meat products, especially in various types of ham and sausage products, starch as a traditionally used thickening agent and moisturizing agent in the retention of food flavor and nutrients on the basis of increasing the elasticity of food.

Han Bing et al. added chlorine dioxide oxidized potato starch to Harbin red sausage, and the physical analysis showed that the hardness, elasticity and chewiness of red sausage were improved, the yield of red sausage was significantly increased, and the thawing loss was significantly reduced. The addition of potato oxidized starch can improve the water retention of Harbin red sausage and reduce the cost.

3. Application in edible packaging film
Although natural polymer materials such as starch itself has hydrophobicity, but after the film becomes brittle, poor flexibility, which is the main reason why the starch film failed to replace the plastic packaging film. Selected 30% oxidation degree of potato bis-formaldehyde starch as raw material, add 5% agar bis-formaldehyde starch composite film performance is optimal, compared with the performance of simple bis-formaldehyde starch film tensile strength rose 91.71%, 92.92%, respectively, and the elongation at break decreased by 44.01%, 80.69%, respectively, to achieve the improvement of tensile strength of bis-formaldehyde starch film, two composite film water content have risen, i.e. water resistance decreased, but the water-blocking performance was well improved.

The tensile strength and elongation at break of the membrane were 113.1 MPa and 27.0% respectively when the addition amount of oxidized starch was 5% with bis-formaldehyde starch as the cross-linking agent of chitosan cross-linking membranes, and the membrane had better resistance to Staphylococcus aureus and Escherichia coli, which had a greater potential for application in the field of foodstuffs.

4. Application in confectionery food
Sugar-containing or sugar-free chewy candies in the prior art contain gelatin, especially its structure, gel-forming, foam stabilization and emulsification properties, which is one of the most commonly used hydrocolloids. However, gelatin is an animal protein that is susceptible to deterioration in high heat and acid environments, resulting in adverse reactions such as loss of function and reduction of active ingredients. The use of oxidized starch to replace or partially replace gelatin in chewy confectionery foods can overcome these drawbacks and also improve gelatin-like effects.

5. Others
Due to the existence of carbonyl group and carboxyl group, oxidized starch can act with various metal ions to form new compounds, and the new compounds have some unique victory functions, and oxidized starch can be used as the carrier of human body’s trace element supplementation after acting with some indispensable trace elements in the living organism.

Oxidized starch can be used in the food industry as a powder spraying agent in marshmallows and chewing gums to make cheese frost-resistant and unbreakable when frying; oxidized starch is widely used as a surface coating agent in fish, meat or bread products due to its good polymerization.

References: Xiaolin Song, Lili Yao, Lixia Lu, Xiaohui Xiong, Application of oxidized starch in food industry