| Cassava starch was mechanically activated by a stirring ball mill, and then the activated starch was modified by using sucrose, maltodextrin and sucrose ester as dispersant and wetting agent. The effects of dosages of sucrose, maltodextrin and sucrose ester on the dispersion and wettability of activated starch were investigated by using caking weight and transmittance ratio as evaluation indices.The results showed that sucrose, maltodextrin and sucrose ester could increase the dispersion of products; sucrose and maltodextrin increased the wettability of the product, but sucrose ester decreased wettability. |
