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.

Category:

MAIN CATEGORIES:

Modified tapioca starch – Food Grade:

  • E1404 Oxidized starch
  • E1412 Distarch Phosphate
  • E1414 Acetylated Distarch Phosphate
  • E1420 Acetylated Starch
  • E1422 Acetylated Distarch Adipate

 

PE BAG & KRAFT BAG

  • Bag 25kg
  • Bag 50kg
  • Jumbo bag 850kg

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.