Food Additives
Di-starch phosphate
Di-starch phosphateis work as a kind of modified starch widely used in potato crisps,baked potato chips, pellet
Specifications
- Colour
- White
- Moisture
- 6.26g/100g
- Ash
- 0.12g/100g
- pH
- 6.4
Di-starch Phosphate PMC-52 is a type of cross-linked modified starch used as a food additive. Its primary functions include acting as a thickener, stabilizer, water-retention agent, and binder.
✅ Key Functions
- Resistance to Acid, Heat, and Shear Maintains viscosity during high-temperature sterilization, homogenization, and extrusion processing. Unlike native starches—which tend to lose viscosity—this modified starch offers superior stability, making it ideal for demanding processing environments such as those used for canned goods, meat products, and sauces.
- Excellent Freeze-Thaw Stability and Prevention of Syneresis (Water Release) Resists separation, water release, and retrogradation (staling) during repeated freeze-thaw cycles. It is an optimal choice for frozen foods, as it locks in moisture and preserves the original texture and structure.
- Water and Oil Retention; Texture Improvement In meat products (such as ham, meatballs, and surimi), it reduces moisture loss, enhances elasticity and sliceability, and increases product yield. In sauces, it prevents the separation of oil and water.
- Binding and Forming Strengthens the cohesion between ingredients; suitable for extruded snacks and fresh/wet noodles, helping to improve toughness.
Common Applications
- Meat Products: Ham sausages, luncheon meat, beef balls, and surimi-based products.
- Frozen Foods: Frozen dumplings, frozen prepared meals.
- Canned Foods, Salad Dressings, Sauces, and Ice Cream.
- Extruded/Puffed Snacks and Baked Goods.
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