We supply modified tapioca starch products which can have practical applications in textile, pulp and paper, food, feedstuff, foundry, pharmaceuticals and oil drilling.
As a top supplier of modified tapioca starch products in Vietnam. Our products welcome to many countries such as Taiwan, China, Japan, Malaysia, Europe, US, etc.
Modified tapioca starch E1420 (Acetylated starch)
Acetylated starch E1420 is created by a process of natural starch reacting with acetic anhydride or vinyl acetate. Ester groups have effect on the prevention of amylose retrogradation in starch. This modification prevents gelling and weeping and maintains structural appearance of the processed product. This also improves its stability after the freeze-thaw process, improves the water-holding ability and lowers gelatinization temperature of the starch, increasing peak viscidity and improves the gel clarify. The result of this modification is a stable starch used to produce durable pastes through several freeze-thaw cycles and to prevent water leakage.
Acetylated starch E1420 is widely in foods as foundation substance with the good freeze-thaw stability. The extended applications in food industry are the combination of ester starch with cross-linked starch. In paper industry, ester starch can provide extremely viscidity stability. >> Read more
Modified tapioca starch E1404 (Oxidized starch)
Natural tapioca starch can be processed with a variety of oxidant factors to create oxidized starch. Oxidized starch E1404 has a shorter circuit length than natural starch. Oxidation process creates products of stable pliability, improves the whiteness and reduces the number of microorganisms. Furthermore, the hydrogen bonding reduces the retrogradation tendency. Starch gels have the high soft and clarity. Oxidized starch E1404 is the best thickening agent for applications requiring gels of low rigidity. This improves adhesion in powder mixing and bread baking.
Diluted solutions of high-level oxidized starch remain the clarity after a long time of storage, making it suitable for all kinds of dear or bottled soups and clear confectionery products. Oxidized starch is also widely used for paper surface coating and fabric gluing in the textile industry. >> Read more
Modified tapioca starch E1412 (Distarch phosphate)
Distarch phosphate E1412 is a modified tapioca starch, generated by adjusting the strengthening of cross-linking of the molecular structure of starch. Processing method by cross-linking will add strength to the relatively soft starches, until the pappy mix is cooked to become more constant, firm and unbroken as prolonged cooking time, or high acid degree, or shaken violently.
Distarch phosphate E1412 is widely used for all kinds of noodles, vermicelli noodles, marshmallows, ham, meatballs, fish ball, sausage, etc. >> Read more
Modified tapioca starch E1413 (Phosphated distarch phosphate)
Phosphated distarch phosphate is a type of chemically modified starch E1413. It can be used as a freeze-thaw-stable thickener.
Our phosphated distarch phosphate starch is belong to resistant tapioca starch RS4. It can replace flour with chemically modified resistant starch increases the dietary fiber and lowers the calorie content of foods. >> Read more
Modified tapioca starch E1414 (Acetylated distarch phosphate)
Acetylated Distarch Phosphate E1414 is a double modified starch made by treating starch with Phosphorus Oxychloride and Vinyl Acetate, simultaneously exhibiting the advantages of Acetylated Starch and Phosphate Starch.
Acetylated Distarch Phosphate E1414 also has the advantage of superior stability of freezing-thawing of frozen products, good transparency, high stability, good anti-degradation. Thus, Acetylated Distarch Phosphate is used as a stabilizer, thickener and emulsifier in food production.
Acetylated Distarch Phosphate (E1414) is widely used in canned products, chili sauce, tomato sauce, black sauce, other sauces, meat ball, fish ball, etc. >> Read more
Modified tapioca starch E1422 (Acetylated distarch adipate)
Acetylated Distarch Adipate E1422 was prepared by treating starch with Adipic anhydride and Acetic anhydride to produce white or thin flakes (if pregelatinized) to improve the stability at high temperatures. This is a double modified starch, so it exhibits simultaneously the properties of Acetylated Starch and Cross-linked Starch.
Acetylated Distarch Adipate E1422 was prepared by treating starch with Adipic anhydride and Acetic anhydride to produce white or thin flakes (if pregelatinized) to improve the stability at high temperatures. This is a double modified starch, so it exhibits simultaneously the properties of Acetylated Starch and Cross-linked Starch. >> Read more
Modified tapioca starch E1450 (Starch Sodium Octenyl Succinate)
Starch Sodium Octenyl Succinate E1450 provides many benefits to the manufacturing process and create a quality of end-product.
SSOS43 (hot swelling) or SSOS43 Pregelatinized starch (cold swelling) are examples of this type of E1450 modified starch. It has good emulsion stability and hydrophobic characteristic properties. SSOS43 (hot swelling) or SSOS43 Pregelatinized starch (cold swelling) is used in powdered seasonings, emulsification stabilizer, de-composed paper tray, mayonnaise, dairy products, etc.
Modified tapioca starch E1451 (Acetylated oxidized starch)
Acetylated oxidized starch E1451 is a modified tapioca starch product and used as a food additive and in paper coating.
Good fluidity, binding and coating capacity, stabilizer.
Increase the whiteness and transparency.
Thickener: Increases food viscosity.
Bulking agent: Adds bulk to the food item.
Emulsifier: Preserves a mixture of ingredients that are often incapable of mixing.
Paper coasting, etc.
Other tapioca starches
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