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Xuzhou First Chemical Co., Ltd.

Starch, Food Additive manufacturer / supplier in China, offering Modified Food Starch, NPK, DAP, NPK, and so on.

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Supplier Homepage Product Additive Modified Food Starch

Modified Food Starch

FOB Price: Get Latest Price
Min. Order: 10 Tons
Production Capacity: 50000 Metric Ton/Metric Tons Per Year
Transport Package: Bag
Payment Terms: L/C, T/T, Western Union
Basic Info
  • Efficacy: Promote Healthy & Growth
  • Type: Viscosity Index Improver
  • Color: White
  • Specification: Ingredient: Corn, tapioca, potato, waxy maize
  • Classification: Food Additives
  • Appearance: Powder
  • Trademark: China
  • Origin: China (Mainland)
Product Description
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.

We are capable of manufacturing diverse modified food starch products derived from corn, waxy maize, tapioca and potato. Our wide range of modified food 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 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 modified food 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
Low viscosity allows high solid content
Excellent film-forming property
Superior resistance to oxidation 
Replace gum arabic
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
Improve mouth-coating
Excellent resisitance to acid, heat and shear.
Impart viscosity
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 freeze-thaw stability. Shelf life stable.
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
Excellent gelling ability.
Provide elasticity and chewiness
Superior film-forming and shaping properties
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
Good adhesion and film-forming properties, prevent excessive loss of water
Increase crispiness
Reduce oil pick-up
Excellent resistance to heat and shear
Low gelatinization temperature

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