1、Chemical Name: Hydroxypropyl distarch phosphate

2、Molecular Formula : (C6H10O5)n(C3H7O)xPO3H

3、Molecular Weight:150.22

4、CAS: 68130-14-3

5、Character: The presence of hydroxypropyl groups enhances the properties of the starch, such as improved stability, viscosity, and texture modification. Phosphate groups are introduced into the starch molecule through phosphorylation. This imparts additional functional properties to HPDSP, including increased water-holding capacity, improved stability under high-temperature conditions, and enhanced thickening ability. HPDSP contributes to the texture and stability of food products, providing improved mouthfeel, creaminess, and resistance to shear and heat during processing.HPDSP exhibits good freeze-thaw stability, making it suitable for frozen food applications where stability after freezing and thawing is crucial. HPDSP can form films with good mechanical properties, making it useful for applications such as edible films used as coatings or packaging materials. HPDSP is compatible with other food ingredients and additives, allowing it to be used in a wide range of food formulations.

6、Usage: HPDSP is often used as a thickener and stabilizer in a variety of food products. It helps to improve the texture, consistency, and mouthfeel of foods such as sauces, dressings, soups, and gravies. HPDSP can act as an emulsifier, helping to stabilize and homogenize emulsions. It is commonly used in products like salad dressings, mayonnaise, and creamy beverages to prevent phase separation. HPDSP can form a thin, flexible film when applied to the surface of food products. This property is utilized in applications such as edible films used for coating confectionery, fruits, and nuts, or as a packaging material to enhance shelf-life and protect the product. HPDSP helps improve the stability of frozen food products during storage and thawing cycles. It helps to prevent texture degradation by preventing the formation of ice crystals and maintaining a stable structure. HPDSP can modify the texture and mouthfeel of food products. It can provide creaminess, smoothness, and viscosity control in products like dairy desserts, ice creams, and yogurts. HPDSP has the ability to bind and hold water, which can help improve moisture retention in baked goods and meat products. It prevents moisture loss, maintaining freshness and prolonging shelf-life.

7、Packing:It is packed with polythene bag as the inner layer, and polywoven bag as the outer layer. The net weight of each bag is 25kg.

8、Storage and Transport: It should be stored in a dry, clean, and ventilativewarehouse, kept away from water and moisture during transport, unload with care so as to avoid damaging the bags. Be cautious to keep away from moisture and hot.