Food grade Corn Starch
1Moisture:11.4%
2Particle size:99.0
3Pathogenic bacteria:Negative
we are capable of manufacturing diverse modified corn starch products. Our wide range of modified corn starches includes hydroxypropyl distarch phosphate (E1442), oxidized hydroxypropyl starch, acetylated distarch adipate (E1422), acetylated distarch phosphate (E1414), distarch phosphate (E1412), starch acetate (E1420), starch sodium octenyl succinate (E1450), oxidized starch (E1404), hydroxypropyl starch (E1440) and acetylated oxidised starch (E1451).
These modified corn starch products are used by our customers to improve the appearance, stability, texture, taste, shelf life or other characteristics of diverse food products.
Some of our food grade modified starches are listed below.
| Applications |
Products |
Starch Type | Features and Functions |
| Emulsion Stabilizer | Flavor emulsions, Beverage clouds, bakery emulsions, vitamin suspensions and liquid foods containing oils and fats. |
Modified corn starch, modified tapioca starch, modified waxy maize starch | Superior emulsion property. Excellent stability in low temperature Excellent oil retention Extend shelf life Replace gum arabic |
| Microencapsulation | Flavors, oils and fats, vitamins | Modified corn starch, modified tapioca starch, modified waxy maize starch | High loading, easy to spray dry Excellent oil retention |
| Beverage | Liquid and dry mix beverages including milk shakes, milk tea, milk based drinks, soy based drinks, fruit drinks, energy drinks, instant coffees, instant soymilks, instant sesame soups, instant milk tea | Modified corn starch, modified tapioca starch, modified waxy maize starch | Enhance a rich and heavy mouthfeel. Provide a smooth, creamy texture. Gelatinize easily and increase viscosity. Excellent stability in suspension of solid particulates. Superior dispersibility in water. Good clouding agent. Bland flavor. Will not mask the flavor of other ingredients. Resistant to acid, heat and high shear. Replace gum arabic. |
| Condiment | Jams, pie fillings, tomato sauces, salad dressings, oyster sauce, barbecue sauce, soups, gravies | Modified corn starch, modified tapioca starch, modified waxy maize starch | Excellent water binding property. Improve elasticity and lubricity. Impart clarity and gloss. Provide a smooth, short texture. Low temperature stability. Heat, acid, shear, salt resistant |
| Meat products | Sausages, meat balls, fish balls, crab sticks, meat anologues | Modified corn starch, modified tapioca starch | Excellent water holding ability. Impart a fine and smooth texture. Good clarity. Good thickening property. Reduce ice crystals. Improve elasticity and crispness. Enhance cooking endurance. |
| Dairy products | Yogurts, ice creams, sour creams, yogurt base drinks, flavored milks, puddings, frozen desserts, cream sauce, cheese sauce | Modified corn starch, modified tapioca starch, modified waxy maize starch, modified potato starch | Provide fat-like mouthfeel Gelatinize easily Provide no- or low-fat product with the organoleptic and textural properties of a premium fat product. |
| Noodles and pastas | Frozen noodles, dumplings, vermicellis and other frozen pastries | Modified corn starch, modified tapioca starch, modified waxy maize starch, modified potato starch | Improve elasticity and lubricity. Impart exceptional clarity and gloss. Enhance gluten tenacity and cooking endurance. Good water retention ability. Low gelatinization temperature, reduce cooking time. Resistance to acid, heat and shear. Impart a smooth, short texture |
| Confectionery | Jelly gum, chewing gum, coated candy, compressed tablet confectionery, and other confections | Modified potato starch | Low hot viscosity, easy processing Provide elasticity and chewiness High clarity and sheen. Full or partial replacement of gelatin or gum arabic |
| Batters, breadings and coatings | Coated peanuts, fried foods, such as battered or breaded meat, poultry or seafood products | Modified corn starch, modified tapioca starch, modified waxy maize starch | Cold water soluble Low gelatinization temperature |
Storage: Corn starch should be stored in a clean, dry, well-ventilated warehouse at ambient temperature and away from odorous materials.
| Product Type: |
Starch
|
Color: |
white
|
Form: |
Powder
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| Fineness (%): |
99
|
Certification: |
ISO,KOSHER
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Packaging: |
Bag
|
| Weight (kg): |
25
|
Shelf Life: |
2 years
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