Oxidized Hydroxypropyl Starch
Oxidized Hydroxypropyl Starch is a food-grade modified starch designed to combine controlled oxidation with hydroxypropyl modification for reliable viscosity, hydrophilicity, texture and processing performance in food formulations.
WHAT IS OXIDIZED HYDROXYPROPYL STARCH?
Modified Starch Structure and Production
Oxidized Hydroxypropyl Starch is produced from edible starch by controlled reaction with an oxidizing agent and an etherifying agent.
The combined modification is used to adjust starch hydration, viscosity, paste behavior and texture for food-processing applications.
Oxidation and Hydroxypropyl Modification
During production, controlled oxidation may use suitable oxidizing agents such as sodium hypochlorite or hydrogen peroxide, while hydroxypropyl modification is achieved using propylene oxide.
Depending on the target product grade and processing requirements, the starch may also be combined with enzyme, acid, alkali or pregelatinization treatments.
KEY BENEFITS OF OXIDIZED HYDROXYPROPYL STARCH
Hot-Paste Viscosity
Supports relatively high hot-paste viscosity and a cohesive paste structure in suitable food systems.
Strong Adhesion
Provides useful binding and adhesion performance for selected food-processing applications.
Improved Hydrophilicity
Good water affinity can support hydration and help shorten cooking or soaking time in suitable formulations.
Paste Stability
Designed to support stable paste behavior during heating and subsequent food processing.
Freeze-Thaw Performance
Suitable grades can support texture stability in frozen or temperature-cycled foods.
Elastic & Smooth Texture
Helps deliver elasticity and smooth mouthfeel while supporting reduced oil absorption in selected products.
OXIDIZED HYDROXYPROPYL STARCH IN FOOD PROCESSING
Oxidized Hydroxypropyl Starch can support viscosity, hydration, stability and texture control across selected food formulations.
Processing Performance Overview
| Processing Requirement | Typical Product Performance |
|---|---|
| Hot-Paste Viscosity | Supports relatively high viscosity and cohesive paste structure. |
| Hydration | Good hydrophilicity can support faster water uptake in suitable formulations. |
| Paste Stability | Designed to provide stable paste behavior during food processing. |
| Freeze-Thaw Conditions | Selected grades can support texture retention through freezing and thawing. |
| Texture | Helps develop elasticity, smoothness and pleasant mouthfeel. |
| Oil Uptake | Can assist in lowering oil absorption in appropriate food applications. |
Actual performance depends on starch source, modification level, formulation, dosage and processing conditions. Application testing is recommended before commercial production.
OXIDIZED HYDROXYPROPYL STARCH TEST SPECIFICATIONS
The values below represent Tianjiang's current quality-control test limits for Oxidized Hydroxypropyl Starch, covering sensory and physicochemical parameters. Batch-specific results are reported in the applicable Certificate of Analysis (COA).
Sensory Quality Control Criteria
Physicochemical Test Limits
| Test Parameter | Tianjiang Test Limit |
|---|---|
| Loss on Drying Cereal starch as raw material | ≤ 15.0% |
| Loss on Drying Other single starch as raw material | ≤ 18.0% |
| Loss on Drying Potato starch as raw material | ≤ 21.0% |
| Total Arsenic As As | ≤ 0.5 mg/kg |
| Lead Pb | ≤ 1.0 mg/kg |
| Sulfur Dioxide Residue SO₂ | ≤ 30 mg/kg |
| Carboxyl Groups | ≤ 1.1 g/100 g |
| Hydroxypropyl Groups | ≤ 7.0 g/100 g |
| Chloropropanol | ≤ 1.0 mg/kg |
Identification and Analytical Methods
Tianjiang quality-control procedures include microscopic examination, iodine staining, copper reduction, hydroxypropyl determination and chloropropanol analysis.
Non-pregelatinized material retaining granular structure may be examined for characteristic starch granule morphology.
A starch suspension is treated with iodine solution and evaluated for its characteristic starch color response.
Following hydrolysis, the prepared sample reacts with hot alkaline copper tartrate reagent to produce the prescribed characteristic precipitate.
Hydroxypropyl content is determined using a quantitative analytical procedure for quality-control verification.
Chloropropanol is determined using an appropriate extraction and chromatographic analytical procedure.
These values represent Tianjiang's current quality-control limits for Oxidized Hydroxypropyl Starch. Specifications and actual batch results should be confirmed through the corresponding Tianjiang product specification and Certificate of Analysis.
REQUEST TIANJIANG SPECIFICATIONRECOMMENDED APPLICATIONS FOR OXIDIZED HYDROXYPROPYL STARCH
Oxidized Hydroxypropyl Starch can be selected for food systems requiring viscosity, hydration, elasticity, stability and smooth texture.
Noodles
Supports elasticity, smooth texture and processing performance in noodle formulations.
Crystal Dumplings
Suitable for products requiring cohesive structure, elasticity and smooth eating quality.
Snack Foods
Can support texture development and reduced oil uptake in selected snack applications.
Beverages
Provides viscosity and body in suitable beverage formulations.
Pudding & Desserts
Helps create smooth, stable and consistent dessert textures.
Ice Cream & Frozen Foods
Suitable grades can support freeze-thaw performance and stable texture in frozen applications.
WHY CHOOSE TIANJIANG FOR OXIDIZED HYDROXYPROPYL STARCH?
Controlled Modification
Controlled production supports consistent oxidation, hydroxypropyl modification and product performance.
Application-Based Grade Selection
Product grades can be discussed according to viscosity, hydration and texture requirements.
Food Application Support
Technical support is available for noodles, frozen foods, desserts and other starch-based formulations.
Quality-Control Data
Specifications and batch COA support commercial quality review.
International Supply
Commercial packaging, pallet loading and international shipment are available.
Technical Documentation
TDS, specification, COA and applicable supporting documents can be provided upon request.
OXIDIZED HYDROXYPROPYL STARCH PACKAGING & GLOBAL SUPPLY
Oxidized Hydroxypropyl Starch is supplied in durable 25 kg packaging designed for reliable storage, handling and international transportation.
Packaging and Container Loading Details
Pallet configuration and container loading can also be customized according to customer requirements.
OXIDIZED HYDROXYPROPYL STARCH QUALITY & COMPLIANCE
Tianjiang maintains quality and food-safety management systems to support consistent modified starch production and international supply.
ISO 9001
Quality Management System
ISO 22000
Food Safety Management System
FSSC 22000
Food Safety System Certification
Halal
Supporting applicable customer and market requirements
Kosher
Supporting applicable commercial requirements
Certification and documentation availability should be confirmed according to product grade and destination market.
REQUEST CERTIFICATION DOCUMENTSOXIDIZED HYDROXYPROPYL STARCH TECHNICAL DOCUMENTS
Technical and quality documentation is available for formulation evaluation, supplier approval and commercial purchasing.
Technical Data Sheet
Review product characteristics, handling information and performance data.
REQUEST TDS →Certificate of Analysis
Batch-specific quality-control results are available with applicable commercial supply.
REQUEST COA →Product Specification
Review applicable quality parameters and product-grade specifications.
REQUEST SPECIFICATION →Regulatory Documentation
Request available food-safety and regulatory support documents.
REQUEST DOCUMENTS →REQUEST AN OXIDIZED HYDROXYPROPYL STARCH FREE SAMPLE
Test the product in your formulation before commercial purchasing. Share your application, viscosity target, processing conditions and texture requirements so our team can recommend a suitable grade.
OXIDIZED HYDROXYPROPYL STARCH FAQ
Oxidized Hydroxypropyl Starch is produced by combining controlled oxidation and hydroxypropyl modification of food starch to obtain targeted functional and processing properties.
GB 2760 lists the product as CNS 20.033 and does not assign an INS number.
Typical applications include noodles, crystal dumplings, snack foods, beverages, pudding, ice cream and other food systems.
Selected grades can support viscosity, hydration, paste stability, freeze-thaw performance, elasticity and smooth texture.
Key controls include loss on drying, arsenic, lead, sulfur dioxide residue, carboxyl groups, hydroxypropyl groups and chloropropanol.
Product selection can be discussed according to formulation, viscosity, hydration, texture and processing requirements.
Yes. Samples are available for application evaluation and formulation testing.
Product specifications, TDS, batch COA and applicable supporting documents can be provided upon request.
RELATED MODIFIED STARCH PRODUCTS
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VIEW E1404 →Acid-Treated Starch
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VIEW INS 1401 →Hydroxypropyl Starch
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VIEW E1440 →Hydroxypropyl Distarch Phosphate
Functional starch combining hydroxypropyl functionality with cross-linked processing stability.
VIEW E1442 →EXPLORE OXIDIZED HYDROXYPROPYL STARCH APPLICATION GUIDES
NEED HELP SELECTING OXIDIZED HYDROXYPROPYL STARCH?
Tell us about your formulation, viscosity target, hydration requirements, processing conditions and texture goals. Our sales and technical teams can help recommend an appropriate product grade or another modified starch solution.