Sodium Starch Octenylsuccinate Food Grade Coating Capsule Emulsifying Thickener Pure Gum

Brand: Ruilin (Type A/Type D)   

Product Name: Sodium Starch Octenyl Succinate

Function: Thickener, Emulsifier

Model: Food Grade

Packaging Specification: 20kg/bag

Product Characteristics:

1. The pure gum is a white powder, non-toxic, odorless, and tasteless. It dissolves in cold water and dissolves faster in hot water, forming a transparent liquid. It exhibits good stability in both acidic and alkaline solutions. Different viscosity varieties can be produced according to user requirements.

2. Due to its large molecular weight, the pure gum forms a strong film at the oil-water interface, stabilizing oil-in-water emulsions. Unlike emulsifiers, it not only has excellent emulsifying properties but also good stability and thickening effects. It plays a special role in oil-in-water emulsions and can be used in various emulsions with different viscosity requirements.

3. The pure gum has excellent free-flowing hydrophobicity, preventing the agglomeration of starch particles. It disperses uniformly in aqueous emulsions, stabilizes the specified starch content and desired viscosity of the emulsion, and exhibits good fluidity.

4. The pure gum has good synergistic effects with other surfactants and has no compatibility restrictions.

5. The pure gum can reduce surface tension and interfacial tension; it has excellent emulsifying and stabilizing effects; it provides good encapsulation in vitamins; it forms a stable system with starch, preventing starch aging and hardening; it makes emulsions smooth and glossy; it has wetting, dispersing, penetrating, suspending, and solubilizing effects.

Product Dosage and Applications:

1. Emulsified flavors and beverage emulsions: 1.0-13%, for emulsification, stabilization, and thickening.

2. Microencapsulated products: 2.0-10.0%, for encapsulation, emulsification, stabilization, and thickening.

3. Salad dressing oil: 0.5-5.0%, for emulsification, stabilization, thickening, and fortification.

4. Beverage products: 0.003-0.05%, for thickening and stabilization, improving mouthfeel.

5. Baked goods: 0.05-0.5%, for emulsification, moisture retention, preservation, and increasing food fluffiness.

6. Coffee creamer: 1.5-2.0%, for emulsification and stabilization.

7. Powdered oils and non-dairy creamers: 1.5-5.0%, for emulsification, stabilization, and encapsulation.

8. Ingredients for yogurt, salad dressing, and dessert products: 0.5-5.0%, for emulsification stability, thickening, and fortification.

9. Candy: 0.5-3.0%, for emulsification, stabilization, thickening, and fortification.

10. Cosmetics: 1.0-5.0%, for emulsification, stabilization, and thickening.

11. Flour improver: 1.5-5.0%, to enhance gluten and improve the toughness of flour products.

12. Pharmaceutical products: 1.0-5.0%, for emulsification, stabilization, thickening, and encapsulation.

13. In compound emulsifying stabilizers: 5.0-20%, for synergistic emulsification, stabilization, thickening, and fortification.

14. Used in meat products, it can enhance the elasticity, viscosity, and water-holding capacity of meat paste.

Application Functions:

(1) Acid-resistant food emulsifier:

Most commonly used emulsifiers are not acid-resistant. Once the emulsion system becomes slightly acidic, fat floating occurs in most acidic liquid dairy products and milk beverages. Therefore, it is particularly suitable for emulsification in yogurt, fruit milk, sour cream, acidic milk beverages, acid-resistant non-dairy creamers, etc. Recommended dosage: 0.05-0.1%.

It is also suitable for emulsification in various neutral milk beverages, providing a particularly smooth texture and pure taste, such as in milk beverages, liquid milk, plant protein beverages, vitamin suspensions, and fat-containing beverages. It can also be used for emulsification in baked goods, salad dressings, sauces, gravies, milk tea, instant oil-based seasonings, other sauces, and beverage clouding agents.

The resulting products are particularly suitable for UHT ultra-high temperature sterilization, as this type of emulsifier has strong thermal penetration.

Research shows: Adding 0.1-0.5% to flour can enhance gluten elasticity as a substitute for potassium bromate; adding it to meat paste can significantly enhance elasticity, water-holding capacity, and viscosity.

(2) Substitute for sodium caseinate:

Inexpensive, high performance, free of allergens, and safe. The resulting product has a smooth texture. Viscosity remains stable even during low-temperature storage. Particularly suitable for coffee creamers, powdered oils, plant (fresh) cream, cheese, mayonnaise, condensed milk, etc. Recommended dosage: 0.1-0.3%.

Research shows that replacing 50% of sodium caseinate in low-fat dry cheese production results in no significant difference in quality.

(3) Microencapsulation wall material, substitute for gum arabic:

Mainly used for encapsulating vitamins, EPA/DHA/AA, fish oil, flavor oils, bone broth, coenzyme Q preparations, natural pigments, flavors and fragrances, specialty plant and microbial oils, etc., to produce water-soluble powders. Reliable, safe, and stable source. Recommended dosage: 2.5%-20%.

(4) Flavor enhancement, retention, and correction:

It can preserve and enhance the natural special flavors of certain foods while masking undesirable flavors such as astringency, bitterness, and fishiness. It can also substitute gelatin and various plant waxes for glazing and coating candies, melon seeds, etc., safely and reliably.

[Packaging and Storage of Sodium Starch Octenyl Succinate]
1. The standard packaging is generally 25KG/bag.
2. It should be sealed, protected from light, and stored in a cool, dry, and well-ventilated place.