Modified Starches
It is also called starch derivatives, which are produced by physically, chemically or enzymatically treating with native starch to change, strengthen or impair new properties by molecular cleavage, rearrangement or introduction of new substituent groups.
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Our modified starches are starches that have undergone chemical, physical, or enzymatic treatments to alter their properties and functionalities.
These modifications are carried out to enhance specific characteristics such as improved stability, better texture, increased viscosity, or enhanced resistance to heat, acid, or shear.
Our modified starches are widely used in the food industry. They can be found in products like processed meats to improve water retention and texture, in sauces and dressings to provide better thickening and stability, and in baked goods to enhance softness and extend shelf life.
Outside of food, modified starches are employed in the paper industry to improve paper strength and coating properties, and in the textile industry for sizing and finishing.
Our modified starches undergo specific treatments to meet the diverse requirements of different applications. Our modified starches play a crucial role in various industries due to their tailored properties and enhanced functionality.
Functional Properties
- Improved Viscosity Control: our modified starches can provide more precise and consistent viscosity in solutions, allowing for better texture and mouthfeel in food products.
- Enhanced Gelatinization Temperature: our modified starches can have altered gelatinization temperatures, making them suitable for specific processing conditions and applications.
- Fast Gelation Speed: Provide quick gel formation for efficient production processes.
- Increased Stability: Exhibit better stability under various environmental factors such as pH, temperature, and shear stress.
- Better Freeze-Thaw Stability: Can prevent phase separation and texture changes during repeated freezing and thawing cycles.
- Reduced Retrogradation: Minimize the tendency to harden or lose quality over time, extending the shelf life of products.
- Improved Resistance to Acids and Enzymes: Better withstand acidic conditions and enzymatic breakdown.
- Enhanced Film-Forming Properties: Useful in coatings and encapsulation processes.
- Optimal Water Binding Capacity: Control the amount of water retained or released, influencing the texture and moisture content of foods.
- Superior Thickening Efficiency: Our modified starches offer exceptional thickening capabilities, allowing for reduced usage while achieving the desired consistency.
- Enhanced Texture Optimization: They help create and maintain smooth, uniform textures in a wide range of products.
- Exceptional Stability in Heat: Can withstand high temperatures without significant degradation in properties.
- Outstanding pH Tolerance: Remain functional and stable across a broad pH range.
- Enhanced Shear Resistance: Retain their properties even under mechanical stress and agitation.
- Optimal Water Retention: Effectively hold water, contributing to moist and tender final products.
Applications
- Canned food
- Frozen prepared foods
- Meat products: sausage, canned meat
- Bakery: bread, cake, biscuits
- Confectionery: soft candy, gelling candy, jelly
- Beverage
- Dairy desserts: yogurt, ice cream, pudding
- Fruit pie & cream fllings
- Gravies, dressings
- Sauce: flavored sauce
- Instant food: noodles
- Soups
Our Modified Starches Categories
We offer modified starches obtained from the Corn, Waxy Maize, Tapioca, Potato, etc
Dextrin roasted starch |
INS 1400 |
Acid treated starch |
INS 1401 |
Alkaline treated starch |
INS 1402 |
Bleached starch |
INS 1403 |
Oxidized starch |
INS 1404 |
Enzyme-treated starch |
INS 1405 |
Monostarch phosphate |
INS 1410 |
Distarch phosphate |
INS 1412 |
Phosphated distarch phosphate |
INS 1413 |
Acetylated distarch phosphate |
INS 1414 |
Starch acetate |
INS 1420 |
Acetylated distarch adipate |
INS 1422 |
Hydroxypropyl starch |
INS 1440 |
Hydroxypropyl distarch phosphate |
INS 1442 |
Starch sodium octenylsuccinate |
INS 1450 |
Acetylated oxidized starch |
INS 1451 |