Wheat
Starch
Wheat starch is obtained from wheat kernels. It is isolated from wheat gluten by hydrating flour, forming it into a dough-like mass, and then applying a gentle washing process. Wheat starch contains both linear amylose and highly branched amylopectin. Its bimodal granule structure, consisting of large lenticular granules and small spherical granules, makes it unique among starches.
Summary
Application
- Moisture binder and viscosity improver in baked goods
- Thickener and stabilizer in sauces, soups, ready meals, and desserts
- Used in frozen and low-fat foods
- Excipients in pharmaceutical medicine production
- Ingredient in cosmetics, such as 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
USPs
- Soluble in both cold and hot water, offering versatility in different formulations
- Resistant to starch retrogradation, preventing undesirable changes in product consistency
- Stable in both alkaline and acidic environments, ensuring performance across various conditions
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