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modified corn starch
1.Complete product portfolio for various food applications
2.Manufacturer
3.10 years experience
Food grade modified corn starch
Modified Starch , also called starch derivatives , are used in food products as a thickening agent , stabilizer or emulsifier . Starches may be modified to increase their stability against excessive heat, acid, shear, time, cooling, or freezing; to change their texture ; to decrease or increase their viscosity ; to lengthen or shorten gelatinization time; or to increase their visco-stability.
Detail specification of Modified starch :
1. Oxidized starch: 2. Acetyl oxidized starch
Appearance: white powder Appearance: white powder
Moisture: ≤14% Moisture: ≤14%
Whiteness: ≥90% Whiteness: ≥90%
Fineness: ≥95% (pass 100 mesh) Finness: ≥95% (pass 100 mesh)
Brookfield viscosity: 8-15CP(10%, 50°C) Brookfield viscosity: 1000-2000CP
PH Value: 6.5—7.5 PH Value: 6.0—7.0
3. cationic starch 4. For Food Industry
Appearance: white powder Appearance: white powder
Moisture: ≤14% Moisture: ≤14%
Whiteness: ≥90% Whiteness: ≥90%
Finness: ≥95% (pass 100 mesh) Finness: ≥95% (pass 100 mesh)
Replacing Degree: 0.025-0.045 Brookfield viscosity: ≥500CP(6%, 95°C)
Brookfield viscosity: 1000-2000mpa.s (30% pasting fluid) PH Value: 6.5—7.5
PH Value: 5.5—7.5
These modified 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 |
Packing of Modified Starch :
Modified Starch are packed in 25kg bags ,it also can be printed as the clients' requirements.
Delivery of Modified Starch :
ship Modified Starch within 7-10 days after advance payment or L/C
Modified Starch
Product Type: |
Starch
|
Color: |
White
|
Form: |
Powder
|
Fineness (%): |
99
|
Certification: |
HACCP,ISO,KOSHER,QS
|
Packaging: |
Bag,Sachet
|
Weight (kg): |
25
|
Shelf Life: |
24 months
|
Place of Origin: |
Henan China (Mainland)
|
Brand Name: |
Sino
|
Model Number: |
modified corn starch
|
Starch Type: |
Corn Starch
|
Modified Starch Other name: |
Starch derivative
|
Modified Starch Ingredient: |
Corn, tapioca, potato, waxy maize
|
Modified Starch Odour: |
Odorless
|
Modified Starch Moisture: |
Max 18%
|
Modified Starch Whiteness: |
Min 88%
|
Modified Starch Ash content: |
Max 1.0%
|
Modified Starch pH: |
4.5~8.0
|
Modified Starch MOQ: |
1 TON
|
Experience: |
10 years for Modified Starch
|
Company Type: |
Manufcturer of Modified Starch
|
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