Many reagents can oxidize starch, but alkaline hypochlorite is most commonly used in industrial production. Starch oxidized with hypochlorite is called "chlorinated starch" (although chlorine is not introduced into starch molecules during treatment).
The hypochlorite oxidation of starch milk is carried out in alkaline sodium hypochlorite solution. At this time, pH, temperature and the concentration of hypochlorite, alkali and starch need to be controlled. Adjust the pH to 8~10 with about 3% sodium hydroxide solution, and add 5~10% hypochlorite solution of effective chlorine within the specified time. The method of adding dilute sodium hydroxide solution is used to control the pH and neutralize the acidic substances generated in the reaction. A variety of products can be produced by changing time, temperature, pH value, starch variety, hypochlorite concentration and hypochlorite addition rate. When the oxidation reaction reaches the required level, reduce the pH to 5~7, and add sodium bisulfite solution or sulfur dioxide gas to remove excess chlorine to terminate the reaction.