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     min.0.02 
Sulfur dioxide mg/Kg                            min.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) %                 max.0.0003 
Packing and storage 
Specification: 25Kg/barrel