Modified
Starch
Modified starch, also known as starch derivatives, is created by treating native starch physically, enzymatically, or chemically to alter its properties. These starches are used across various industries, primarily in food as thickening agents, stabilizers, or emulsifiers, and in pharmaceuticals as disintegrants or binders. Depending on the method of modification, whether physical, chemical, or enzymatic, starches can be classified either as food ingredients or additives, each serving different functional roles.
Summary
Application
- Moisture binder and viscosity improver in baked goods
- Thickener and stabilizer in sauces, soups, ready meals, and desserts
- Used in frozen foods and low-fat foods
- Excipients in pharmaceutical medicine production
- Ingredient in cosmetics like pastes and dry shampoos
- Additive in adhesives and paper production
Packing Options
25 kg bags
50 lb bags
Bigbags
Silo Trucks
Product Specifications
Market
Food, Industrial, Animal Nutrition
Types
Pea, Wheat, Corn, Potato, Tapioca, Rice
USPs
- Soluble in both cold and hot water for versatile use
- Resistant to starch retrogradation, preventing changes in product consistency
- Stable in both alkaline and acidic environments
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