Starch Sodium Octenyl Succinate (SSOS)

SSOS is mainly used for emulsifying essence, microcapsule embedding, emulsifying and embedding of vitamin oil, and thickening soft drinks, yogurt and cheese, canned food, frozen fruit stuffing, gravy stuffing, and thick food. It improves fat dispersibility of oily sauce and avoids
demixing. When defreezing with microwave oven, food color and viscosity remain unchanged. The nature of the food will not change after several times of freezing or heating. Being added in potato sauce and meat sauce, the viscosity is even and has a good sediment-avoidance effect. Both the color and taste are improved. Used in canned vegetables, fishes, and meat, the food will not demix after low-temperature freezing. It can extend the shelf life of food. It is also used in salad sauces, confectionaries, drugs, flour modifier, cosmetics, etc.
Specification：
Octenyl succinic anhydride replacing degree ≥0.02
Sulfur dioxide mg/Kg max 50 pH (1% water solution) 4.0-7.0
Viscosity (6% water solution) mpa.s A 4-10
Viscosity (6% water solution) mpa.s B 20-30 Loss on drying % max 10.0
Heavy metal (Pb) % max 0.003 Arsenic (As) % max0.0003
Packing and storage
Specification: 25Kg/barrel

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