摘要
介绍了辛烯基琥珀酸淀粉钠的合成原理、合成方法、性质及反应产物取代度和反应效率的测定方法 ;比较了辛烯基琥珀酸淀粉钠和阿拉伯胶在乳化香精和起云剂中应用的优缺点 ;介绍了辛烯基琥珀酸淀粉钠在乳化香精和起云剂中的应用。
This paper introduced the synthesizing principle and methods of starch sodium octenyl succinate, the characteristics of starch sodium octenyl succinate, the test methods of replacement degree and reaction efficiency of starch sodium octenyl succinate; The advantages and disadvantages of starch sodium octenyl succinate and gum Arabic applied to emulsion flavor and beverage cloud are compared; The application of starch sodium octenyl succinate to the emulsion flavor and beverage cloud is also introduced.
出处
《中国食品添加剂》
CAS
2004年第3期86-89,共4页
China Food Additives
