Alfa Chemistry offers uniquely customized propoxylated distarch phosphate, a chemically modified waxy cornstarch made from non-GMO waxy cornstarch. It is characterized by high thickening capacity and excellent freeze-thaw stability, acid stability, and high shear stability.
The PDP1300 can be used for frozen foods, including pie fillings, gravies and sauces for frozen entrees. PDP700 is recommended for use in high pH foods such as creamy products as well as acidic foods and is particularly suitable for canned products, especially low acid, aseptically processed foods including cream sauces and puddings.
Require
Description SpecificationFunctions and Applications
Description
Propoxylated distarch phosphate (PDP) is a modified starch commonly used as a food additive and functional ingredient. It is derived from various starch sources such as corn, potato, or wheat. PDP undergoes a chemical modification process that involves propoxylation and phosphorylation.
The propoxylation process involves the introduction of propylene oxide groups into the starch molecules. This modification improves the starch's solubility and dispersibility in water, allowing it to form stable gels and thicken solutions. It also enhances the starch's resistance to high temperatures, acid conditions, and shear stress.
Phosphorylation is another step in the modification process, where phosphate groups are added to the starch molecules. This imparts additional functional properties, such as improved water-holding capacity, freeze-thaw stability, and emulsification properties. Phosphorylation also contributes to the stabilization of protein systems and can prevent syneresis (the release of liquid) in certain applications.
Specification
| Items | Gelatinization Temperature | Viscosity
(Brabender- 6.25% substance, 350 cmg cup) |
|---|
| PDP 1300 | Approx. 55℃ | - After reaching 95 °C: approx. 600 BU
- After cooling to 50 °C: approx. 1300 BU
|
| PDP 700 | - After reaching 95 °C: approx. 250 BU
- After cooling to 50 °C: approx. 700 BU
|
Functions and Applications
Waxy corn-based PDP is primarily utilized for its thickening, stabilizing, and emulsifying properties in food products. It can enhance the texture, mouthfeel, and stability of a wide range of food formulations. Waxy corn-based PDP is often used in applications such as sauces, dressings, dairy products, soups, and bakery items.
- Fruit preparations and bakery products - Using Waxy corn-based PDP 1300 results in a typical short creamy texture with a clear appearance and neutral taste.
- Yogurt, UHT pudding - Use Waxy corn-based PDP 700 to achieve a creamy texture and glossy appearance.
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.
