MODIFIED STARCHES
Modified food starches are chemically processed to improve viscosity, freeze/thaw stability/process stability, texture/mouthfeel, and shelf life in food applications. Everything from bakery to dairy, soups/sauces/gravies, confectionary, batters/breading, and more uses it.
MODIFIED STARCHES
MODIFIED WHEAT STARCH
Modified wheat starch has been altered for specific uses such as increasing the starch's flexibility, bestowing improved properties and reducing the adverse attributes of wheat starch. Modified wheat starch can assist with thickening, freeze-defrost stability, adhesion, dampness control and gelling ability. It tastes really unbiased and is utilized in applications like snacks, cakes, batter, breading and other bakery products.
PRE-GELATINIZED WHEAT STARCH
Accessible in both native and modified options, pre-gelatinized wheat starch has been precooked and dried to improve its thickening and water assimilation at lower temperatures. It can assist with developing texture, improve expulsion properties and thicken bakery mixes, breakfast cereals, snacks and other processed food varieties.
MODIFIED MAIZE STARCH
Modified Maize starch, also called starch derivatives, are prepared by physically, enzymatically, or chemically treating native starch to change its properties. Modified starches are utilized in essentially all starch applications, such as in food products as a thickening specialist, stabilizer or emulsifier; in drugs as a disintegrate; or as folio in coated paper.
MODIFIED POTATO STARCH
Modified potato starches are commonly employed as food additives for the same reasons as native starches are like thickening, stabilizing, or emulsifying. Some of the features achieved by modifying the original starch include the ability to withstand varied temperatures such as extreme heat, freezing, and so on, as well as an increased shelf life of the desired property. It can also reduce their ability to thicken and shorten the thickening time.
MODIFIED TAPIOCA STARCH
Modified tapioca starch provides the processor with a versatile tool for meeting the special needs of food product applications such as installing noodles, surimi, sauce, fish-ball, canned foods, meat-ball, and so on. Clarity, decreased gelatinization point, higher stability, low temperature, and strong water holding capacity are the main qualities of the product.
MODIFIED RICE STARCH
Modified rice starches are frequently utilised in foods that advertise themselves as "instant," as well as dishes that may require a specific temperature to thicken (during cooking or freezing). Consider gravy packets, instant puddings, and meals that come in a box and require little to no cooking or only boiling water. Modified rice starch can now be found in practically every processed food.
MODIFIED WAXY MAIZE STARCH
When employed as a carbohydrate source, waxy maize starch provides excipient benefits as a disintegrant, filler, or binder, as well as nutritive benefits. These advantages are available in both pharmaceutical and nutraceutical product types. Swallowable pills, hard capsules, and blends, granules, pellets, and premixes are examples of these. These starches contain a unique amylose amylopectin ratio, which allows them to behave differently than other maize starches (digestibility, viscosity, gelation properties, etc.) while maintaining the same stability.
MODIFIED WAXY RICE STARCH
Waxy Rice Starch is derived from rice and treated to achieve greater gelatinization temperatures due to its high amylopectin concentration. Produces a pH-stable, temperature-stable, microwave-stable gel with no retrogradation. Benefits of the product include high freeze/thaw stability, swelling and solubility properties, a neutral taste and a creamy mouthfeel. When deep-frozen or heated, it remains stable and exhibits no retrogradation.