Hydroxypropyl starch phosphate II 
 Alias: HPDSP 
 Details: Physical and Chemical Properties: White powder, odorless, tasteless and soluble in water, insoluble in organic solvents. In the ether, based on the appropriate cross-linking the resulting HPDSP, the swelling power, transparency, significantly higher than that of the original starch. Paste liquid on temperature, acidity and high shear stability. 
 Use and precautions: thickener, stabilizer. China's "use of food additives standard" (GB2760-1996) provides that: for ice cream, the maximum addition level 0.3g/kg; jelly, 2.5 g / kg; instant noodles, noodles, 0.2 g / kg; solid beverage, 0.5 g / kg; jam, 1.0 g / kg. FAO / WHO requirements: can be used alone or in combination with other thickeners. For mayonnaise, 5 FAO / WHO; canned carrots (product contains butter or other fat), Heat-treated after fermentation and yogurt flavored products, 10 g / kg; cold products, 30 g / kg; canned sand the small fish and fish products, Satin, 20 g / kg; canned mackerel and horse mackerel, 60 g / kg (only for fill); frozen fish sticks and fish fillets (only with bread flour and bread drag material package) to 高标准 limit.