Product Introduction

Acid-treated starch is a modified starch prepared by treating starch with acid, typically hydrochloric or sulfuric acid, to partially hydrolyze it. The source of the starch is commonly corn, wheat, tapioca, or potato. It is used as a thickening agent, stabilizer, and adhesive in various food applications, improving texture and viscosity.

Production Process

The production involves suspending starch in water and adding a controlled amount of acid, like hydrochloric or sulfuric acid. This mixture is heated to a specific temperature for a set duration to facilitate partial hydrolysis, breaking down the starch molecules, which reduces their size. After hydrolysis, the acid is neutralized, and the modified starch is washed, dried, and milled to achieve the desired particle size and properties.

Product efficacy and function

Acid-treated starch functions as a thickener in food products, providing a smoother texture than native starch. By reducing the setback viscosity, acid-treated starch can yield low viscosity at high concentrations, with increased paste clarity once gelatinized. It also enhances the gelling properties, making it suitable for jelly candies and other confections.

Product Application Scenarios

Acid-treated starch is often used in the food industry as a thickening agent in sauces, gravies, and puddings. In the confectionery sector, it enhances the texture and structure of jelly candies and gum candies. Additionally, it serves as a coating agent for paper, providing a smooth surface for printing. The binding and film-forming ability results in superior performance in a wide variety of applications.

Packaging and Storage

Acid-treated starch is typically packaged in multi-layer paper bags or woven bags with a polyethylene liner, to protect against moisture. It should be stored in a cool, dry, and well-ventilated area, away from direct sunlight and sources of heat. Proper storage, by avoiding temperature fluctuations, helps to maintain its quality and extend its shelf life.

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