What Is Oxidized Starch?
Oxidized starch is a type of processed starch produced by reacting starch with sodium hypochlorite. It is designated as a food additive.
The production process involves oxidizing some of the hydroxyl groups of the starch to carboxyl groups. This oxidation, coupled with the cutting off of some of the starch chains, results in a lower molecular weight.
Characteristics of oxidized starch include low viscosity, resistance to aging, and stability. Starch aging refers to the process where water separates from the alpha starch, making its structure similar to that of raw starch.
It is also notable for its low sizing temperature and transparency after sizing.
Uses of Oxidized Starch
Oxidized starch, similar to other processed starches, is used as a food additive, functioning as a thickening stabilizer, emulsifier, and glue.
Its primary applications include improving the texture and physical properties of food products. It significantly contributes to enhancing the crispiness of fried food batter due to its low molecular weight. It is also used to improve the taste of snack foods.
As a physical property improver, it is used in sauces and seasoning liquids, adding gloss due to its low viscosity.