Corn Starch

Introductions Modified starch, also called starch derivatives, is prepared by physically, enzymatically, or chemically treating native starch to change its properties. Modified starches are used in practically all starch applications, such as in food products as a thickening agent, stabilizer, or emulsifier; in pharmaceuticals as a disintegrate; or as a binder in coated paper. They are also used in many other applications. Starches are modified to enhance their performance in different applications. 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 viscos-stability Food Grade Modified Starch The use of food-grade modified starch in the food industry is very common, and it can be said that it has profoundly affected the daily diet of each of us. Our company's edible modified starch series products are introduced as follows: SCO-I type edible modified starch Applications: Yogurt (stirring type), lactic acid drinks, flavored milk drinks. Product features high viscosity, high acid resistance, anti-shear, high freeze-thaw stability, fine mouth feel, not easy to retro gradation, with good emulsifying properties. SCO-II type edible modified starch Applications: Ketchup, jam, bean paste, tomato sauce, seafood sauce, salad dressing, mayonnaise, western sauce, and other condiments. Product features: high transparency, high-temperature resistance, and strong acid resistance, can resist strong processing, good thickening stability, excellent water retention, giving food a delicate surface, and reducing the use of pectin. Edible type oxidized starch Applications: Gummy, confectionery, ice cream, preserves, fried mixes. Items Specifications Analysis results Appearance White or light yellow crystalline powder, soluble in boiled water Meet the requirement. Heavy metal ≤ 20ppm <20ppm Residue on ignition ≤ 0.5% 0.2% Loss on drying (%) ≤ 12.0 5.7 PH 5.0-8.0 6.1 Water solubility ≥ 96% 98.0% Microbial limit Should meet the requirement Meet the requirement