Starch octenyl succinate anhydride preparation process

A technology of octenyl succinic acid and starch ester, applied in the field of starch hydrophobic modification and its deep processing, can solve the problems of difficult to realize industrialization, high production cost, low reaction substitution degree and reaction efficiency, etc., and achieve good market promotion. Prospect, Reaction Efficiency Improvement, Effect of Efficient Preparation

Active Publication Date: 2012-10-03
GUANGZHOU FOBIBER BIOLOGICAL IND CO LTD
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

The literature reports that when the amount of OSA added is 5%, the degree of substitution is 0.015, and its reaction degree of substitution and reaction efficiency are lower than those of the traditional aqueous medium reaction, and the method is carried out in ethanol medium, the production cost is high, and it is not easy to realize industrial production. change

Method used

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  • Starch octenyl succinate anhydride preparation process
  • Starch octenyl succinate anhydride preparation process

Examples

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Effect test

Embodiment 1

[0033] A kind of preparation method of starch octenyl succinate: firstly add common cornstarch and water to adjust milk, the mass percent concentration of starch emulsion is 25%, pump starch milk into pipeline, circulate between pipeline and reaction tank, pipeline A clamp-type ultrasonic generator (manufactured by Guangzhou Xindongli Ultrasonic Electronic Equipment Co., Ltd., NPFS type) is installed on it. At an ultrasonic frequency of 15KHz, the ultrasonic intensity is 0.05W / cm 3 Ultrasonic action is carried out on the starch milk, and the temperature of the starch slurry is controlled to be 35°C through the jacketed water bath circulation in the reaction tank, and the pH value is adjusted to 9.0 with a sodium hydroxide solution with a mass percentage concentration of 3%. 0.01% decyl glucoside, stirred evenly, then added dropwise octenyl succinic anhydride accounting for 1% of the dry base of starch for reaction, while maintaining the pH balance of the system with a mass perc...

Embodiment 2

[0036] A kind of preparation method of octenyl succinic acid starch ester: first add waxy cornstarch water to adjust milk, the mass percent concentration of starch emulsion is 35%, starch milk is pumped in pipeline, circulates between pipeline and reaction tank, A clamp-type ultrasonic generator (manufactured by Guangzhou Xindongli Ultrasonic Electronic Equipment Co., Ltd., NPFS type) is installed on the pipeline. At an ultrasonic frequency of 20KHz, the ultrasonic intensity is 0.10W / cm 3 Under the action of starch milk, the temperature of the starch slurry is controlled at 40°C through the jacket water bath circulation in the reaction tank, and the pH value is adjusted to 8.5 with a sodium hydroxide solution with a concentration of 3% by mass percentage, and 0.1% of the dry weight of the starch is added. octyl glucoside, stirred evenly, and then added dropwise octenyl succinic anhydride accounting for 3% of the dry weight of the starch for reaction, while maintaining the pH of...

Embodiment 3

[0039]A kind of preparation method of octenyl succinic acid starch ester: firstly, potato starch is added with water to adjust milk, the mass percent concentration of starch emulsion is 30%, starch milk is pumped into pipeline, circulates between pipeline and reaction tank, on pipeline Installed with a clamp-type ultrasonic generator (manufactured by Guangzhou Xindongli Ultrasonic Electronic Equipment Co., Ltd., NPFS type), at an ultrasonic frequency of 25KHz, the ultrasonic intensity is 0.20W / cm 3 Under the action of starch milk, the temperature of the starch slurry is controlled at 35°C through the jacketed water bath circulation in the reaction tank, and the pH value is adjusted to 8.5 with a sodium hydroxide solution with a concentration of 5% by mass percentage, and 0.5% of the dry weight of the starch is added. sucrose ester (S-1170, Japan Mitsubishi Chemical Food Co., Ltd.), stir evenly, then add dropwise the octenyl succinic anhydride that accounts for 5% of the dry wei...

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Abstract

The invention discloses a starch octenyl succinate anhydride preparation process, which includes: preparing starch milk by water and starch, circulating the starch milk between a pipeline and a reactor by pumping, applying an ultrasonic field to the material on the pipeline for material circulation by a forceps type ultrasonic generator with the ultrasonic frequency ranging from 15-25KHz and the ultrasonic strength ranging from 0.05W / cm3-0.20W / cm3, then regulating the pH(potential of hydrogen) value of the starch milk to be 8.0-9.0, controlling the temperature of the starch milk below 40 DEG C, adding a surfactant which takes 0.01%-1% of the dry basis weight of starch, mixing uniformly, then adding octenyl succinic anhydride into the mixture for reacting, and finally obtaining the starch octenyl succinate anhydride through neutralizing, washing and drying after finishing reaction. The preparation process has the advantages that reaction efficiency of octenyl succinate anhydride is increased greatly, reaction time is shortened remarkably and the like, and has good market popularization prospects.

Description

technical field [0001] The invention relates to the field of hydrophobic modification of starch and its deep processing, in particular to a preparation method of starch octenyl succinate. Background technique [0002] Starch is modified by esterification with octenyl succinic anhydride, and hydrophilic and hydrophobic groups are simultaneously introduced into the starch molecule to obtain a very important food emulsifying thickener—starch octenyl succinate. This product has the characteristics of natural, safe, low calorie, emulsification and thickening, etc. It can replace gum arabic, and has a wide range of applications in high value-added fields such as emulsified flavors and fragrances, microcapsule wall materials, soft drinks, and yogurt. [0003] Starch alkenyl succinate was initially successfully developed by Caldwell and Wurzburg in the United States and applied for a patent in 1953. In 1972, the United States listed octenyl succinic acid starch ester in the food ad...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B31/04
CPCC08B31/04
Inventor 黄强扶雄罗发兴
Owner GUANGZHOU FOBIBER BIOLOGICAL IND CO LTD
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