Preparation And Properties Of Food Tapioca Starch Acetate

The edible cross-linking cassava starch acetate ester was prepared by using sodium trimetaphosophate for cross-linking reaction and acetic anhydride for esterification reaction. Its synthetic way and technological conditions were investigated. And its properties of food process were also reported. The product may hopefully become a good food additive for thickening.Two means of first esterifying then cross-linking and first cross-linking then esterifying were studied. It was illustrated that the perfect synthetic way was first cross-linking with sodium trimetaphosophate then esterifying with acetate ester. Based on the single factorial experiment and the orthogonal experiment, the optimum conditions were resulted as follows: reaction pH10, reaction temperature 40 and reaction time 3 hours for cross-linking reaction; and the concentration sodium hydroxide 3 percent, reaction pH 8.0-8.4, reaction temperature 25,reaction time 2 hours for esterification reaction.The structural characteristic of the product was determined using IR, Laster Raman Spectrometers and scanning electron microscopy. And the product's properties including viscosity, clarity, settlement, anti-aging, shear stability freeze-thaw stability were studied comparatively. The results showed that cross-linking cassava starch acetate ester possessed good qualities of cross-linking cassava starch and acetate ester cassava starch. It will accommodate to the development of food industry. The product that may hopefully become a good food additive for thickening was obtained, its combinative phosphorus content is 0.021 percent and the acetyl content is 0.216 percent.