Modified starch is prepared by physically, enzymatically, or chemically treating native starch to change its properties to meet sufficiently requirements in the application.
As a top supplier of Vietnam modified tapioca starch products. Our products welcome to many countries such as Taiwan, China, Japan, Malaysia, etc. It used in practically all starch applications, such as in food products as a thickening agent, stabilizer or emulsifier; in pharmaceuticals as a disintegrant; or as binder in coated paper, etc.
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
Natural 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
Distarch phosphate E1412 is a modified 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
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
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
Starch Sodium Octenyl Succinate E1450
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.
Other Modified Tapioca Starch
Apart from the above-described modified starches. We have also others modified tapioca starch available including: oxidized starch acetate for paper coating use; Cross-link – oxidized modified starches used in cosmetic; Phosphated distarch phosphate used for noodles, chocolate cakes; Acid acetylated modified starch is used for noodle products that need high flexibility; resistant tapioca starch, pregelatinized starch, etc.
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