Acetylated Distarch Adipate

63798-35-6

Alfa Chemistry provides uniquely customized acetylated distarch adipate, which is a chemically modified waxy corn starch made from non-GMO waxy corn starch. It is characterized by high thickening capacity and excellent thermal, freeze/thaw, acid and shear stability.

Aqueous cooking solution produces a clear, smooth, short-textured paste. They do not gel and show little sign of syneresis, even after cooling or long-term storage.
CAS No: 63798-35-6

Require

Description

Acetylated distarch adipate (ADA) is a modified starch derived from various sources, including corn, potato, and wheat. It is a chemically modified starch that undergoes acetylation and adipation processes.

The acetylation process involves the introduction of acetyl groups into the starch molecules, which modifies its structure and properties. This modification enhances the starch's ability to withstand high temperatures and acidic conditions without breaking down.

The adipation process involves the introduction of adipic acid groups into the starch molecules, which further improves the starch's stability and resistance to retrogradation, a process that causes staling in food products.

This waxy corn-based ADA product is suitable as a thickener and binder. The starch is particularly suitable for ultra-high temperature applications, foods produced by "cold processing", acidic foods (around pH = 3) and gelatinized products exposed to high shear stress.

Specification

Functions and Applications

Mayonnaise, ketchup, condiments, jams

• Excellent thickening power and excellent high shear stability, even at low pH and high shear stress.

Dessert cream

• Gives the product a creamy texture that won't curdle but remains smooth and creamy.

Yogurt, UHT pudding

• Excellent thickener.

Frozen foods (soups, sauces)

• Allow it to have a nice consistency when thawed.
• Syneresis stability.

Fruit preparations and bakery products

• Keep it from gel formation.
• Provides a uniform consistency and creamy texture.
• Excellent baking stability.

Heat Sterilized Cans

• Good thermal transition and thickening capabilities.
• Syneresis stability.

UHT sterilized dairy products (cream for instant pudding)

• Good heat transition capability.
• Provides a uniform creamy consistency.
• Syneresis stability.

Please contact us for more information or to request samples.

Our products and services are for research use only and cannot be used for any clinical purposes.