Oxidized starch is derived mainly from corn or tapioca starch, modified through an oxidation process typically using sodium hypochlorite [1]. This process introduces carbonyl and carboxyl groups into the starch molecule. It reduces the viscosity and enhances the starch's ability to form films and stability [2]. Oxidized starch is commonly used in food, paper, and textile industries.
The production of oxidized starch involves suspending starch in water, adjusting the pH, and adding an oxidizing agent, such as sodium hypochlorite [3]. The reaction is carefully controlled to achieve the desired degree of oxidation, which affects the final properties of the starch. After the reaction, the oxidized starch is washed, dried, and milled to the required particle size [4]. Quality control measures ensure the product meets industry standards for purity and performance.
Oxidized starch functions as a thickener, binder, and stabilizer. It improves the texture and appearance of food products. In paper manufacturing, it enhances paper strength and printability. In textiles, it serves as a sizing agent, improving yarn strength and fabric finish [5].
In the food industry, oxidized starch is used in products such as confectioneries, canned goods, and bakery items, enhancing texture and stability [6]. The paper industry utilizes oxidized starch as a coating agent to improve paper quality [7]. In the textile sector, it helps in the sizing of yarns, providing better weaving performance [8].
Oxidized starch is typically packaged in multi-layer paper bags or woven polypropylene bags with polyethylene liners to protect against moisture. It is stored in a cool, dry environment to maintain its quality and prevent degradation [9]. Proper storage ensures the starch retains its functional properties throughout its shelf life.
Citations:
[1] Kaur, A., et al. "Oxidized Starches: Properties and Applications." International Journal of Food Science & Technology, vol. 56, no. 4, 2021, pp. 1457-1467.
[2] Wurzburg, O. B. Modified Starches: Properties and Uses. CRC Press, 1986.
[3] Swinkels, J.J.M. "Composition and Properties of Commercial Native Starches." Starch - Stärke, vol. 37, no. 1, 1985, pp. 1-5.
[4] Sandhu, K. S., et al. "Effect of Oxidation on Physicochemical, Morphological and Pasting Properties of Corn Starches." Journal of Food Science and Technology, vol. 49, no. 6, 2012, pp. 731-738.
[5] BeMiller, J. N., and Whistler, R. L. Starch: Chemistry and Technology. 3rd ed., Academic Press, 2009.
[6] Chen, L., et al. "Applications of Oxidized Starch in Food Industry." Journal of Food Engineering, vol. 123, 2014, pp. 147-152.
[7] TriPathi, S., et al. "Modified Starch as Coating Material for Paper Industry." Indian Journal of Chemical Technology, vol. 22, no. 5, 2015, pp. 279-284.
[8] Acharya, S., et al. "Role of Starch in Textile Sizing." Journal of Natural Fibers, vol. 15, no. 4, 2018, pp. 513-524.
[9] Available from: https://www.fda.gov/
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