Modified starch, also called starch derivatives, are prepared by physically, enzymatically, or chemically treating native starch to change its properties. Modified starch can improve the properties – functions and increase the commercial value of product.


Main categories:

Modified tapioca starch – Food Grade:

– E1404 Oxidized starch

– E1412 Distarch Phosphate

– E1414 Acetylated Distarch Phosphate

– E1420 Acetylated Starch

– E1422 Acetylated Distarch Adipate

In confectonary & beverage industry

Soups, puddings, breads, sauces, soy and meat products: Tapioca starch is a thickener  and stabilizer. It can withstand long cooking times without breaking down. Products made with tapioca don’t lose their quality when frozen or reheated because tapioca retains its thickening capabilities throughout these processes. Tapioca becomes clear, gel-like, tasteless when cooked and dissolves completely when used as a thickener.

Chocolates, biscuits, cakes, ice creams, vermicelli, and many more: These winning goodies contain tapioca starch, which is preferred over otherstarches due to its better gelling properties and usability as a thickening and bodying agent, and high water-holding capacity.

Tapioca starch creates a perfectly smooth filling and imparts a high gloss for a tasty-looking result. It’s the perfect product to use with high-acid fruits or a lattice-type pie.

Instant noodles, Noodles, Vermicelli and Sago Seeds - all of them are based on tapioca starch which is advantageously to other kinds of starches.


In addition to the widespread use of dextrose and glucose syrup as sweetening agents in confectioneries, starch and modified starches are also used in the manufacture of many types of candies such as jellybeans, toffee, hard and soft gums, boiled sweets (hard candy), fondants. Starch is used principally in the manufacture of gums, pastes and other types of sweets as an ingredient, or for dusting sweets to prevent them from sticking together. Dextrose prevents crystallization in boiled sweets and reduces hvdroscopicity in the finished product.


Modified tapioca starch is used as a colloid stabilizer in beverages that include solid constituents. Tapioca starch based sweeteners are preferred to sucrose in beverages for their improved processing characteristics and product enhancing properties. High dextrose equivalent syrups of tapioca based hydrolysate are also excellent source for easily fermentable sugar for brewery applications.

In Non-food Industries

Hot-melt glues
Stamps, bookbinding, envelopes
Labels (regular and waterproof)
Wood adhesives, laminations
Automotive, engineering
Pressure sensitive adhesives
Paper sacks

Textiles Industry

Warp sizing

Fabric finishing


Paper Industry

Internal sizing Paper coating (regular and colour)
Filler retention Carbonless paper stilt material
Surface sizing Disposable diapers, feminine products

Construction Industry

Concrete block binder
Asbestos, clay/limestone binder
Fire-resistant wallboard
Plywood, chipboard adhesive
Gypsum board binder
Paint filler

Cosmetic and Pharmaceutical Industry

Dusting powder
Soap filler/ extender
Face creams
Pill coating, dusting agent
Tablet binder/ dispersing agent

Other Industries

Explosives Industry (wide range binding agent, match-head binder)

Mining Industry (oil well drilling muds, ore sedimentation, ore flotation)

Animal feeds

Biodegradable plastic film

Dry cell batteries

Printed circuit boards

Leather finishing

Metals Industry (sand casting binder, sintered metal additive, foundry core binder)