Modified Starch

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Heat- and shear-resistant, with excellent film-forming stability.

Modified starch is a functional starch produced through a modification process using natural starches (such as corn, cassava, potatoes, wheat, etc.) as raw materials. It possesses excellent heat, acid, and shear resistance, as well as good gelatinization, gelling, emulsification, and film-forming properties. Suitable for applications across multiple sectors including food, paper, textiles, and pharmaceuticals, it not only optimizes product processing performance but also enhances product quality, making it a core ingredient in industrial production that combines functionality with versatility.

Specification

Hydroxypropyl distarch phosphate
Acetylated distarch phosphate
Acetylated di-starch adipate
Phosphate-modified starch
Resistant starch
Physically modified starch

Features

Good stability; resistant to high and low temperatures; resistant to acids and alkalis; shear-stable; thickening; gelling; film-forming; bonding; anti-aging.

Application

Mochi bread, fish balls and meatballs, room-temperature yogurt, yogurt, oyster sauce, baking jam, oyster sauce, chilled yogurt, baked fruit spreads, milk creams, cheese spreads, jams, jellies, meat products, sausages, meats, fish balls, crab sticks, fish balls, meatballs.

Dairy Products

To address the dairy industry’s needs for fermentation stability, gut health benefits, and reduced-sugar taste, Purista^® modified starch enhances textural stability; Golivites^® galacto-oligosaccharides (GOS), Frulyte® fructo-oligosaccharides (FOS), Imorawel^® isomaltulose (IMO), isomerized lactose, SUPMOS^® 2′-FL, Velfibra^® polydextrose, and Hifibers^® resistant dextrin provide comprehensive nutritional and gut health benefits; Allulose, erythritol, and crystalline fructose serve as sugar substitutes, balancing reduced sugar content with excellent taste. These ingredients support dairy innovation, delivering both health benefits and delicious flavor.

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Bakery Products

To address the baking industry’s needs for moisture retention, texture improvement, fiber fortification, and reduced sugar content while maintaining color, we offer Purista^® modified starch + Imorawel^® isomaltulose (IMO) to enhance moisture retention and texture; Golivites^® galacto-oligosaccharides (GOS), Frulyte^® fructo-oligosaccharides (FOS), Velfibra^® polydextrose, and Hifibers^® resistant dextrin to strengthen fiber content, increase satiety, and balance the gut microbiome; Allinkle^® allulose, Frutilis^® crystalline fructose, and Eryfine^® erythritol reduce sugar and calories while imparting an appealing color. These ingredients help baked goods achieve a perfect balance of softness, health, and taste.

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Soups, Sauces, and Seasoning

To address the need for reduced sugar content, improved stability, and nutritional fortification in soups, sauces, and condiments, we offer: Imorawel^® isomaltulose (IMO), Velfibra^® polydextrose, and Purista^® modified starch as alternatives to traditional syrups, which help reduce sugar content, increase fiber, and enhance stability; Allinkle^® Allulose + Eryfine^® Erythritol provide a low-calorie, pure-tasting sweetener alternative. These ingredients support the healthy upgrade of condiments.

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Seafood and Meat Products

In response to the demand for clean labels and texture stability in seafood and meat products, Purista^® modified starch offers a one-stop solution: it enhances water retention and elasticity, prevents water separation and crumbly texture, and is resistant to processing and freeze-thaw cycles. It helps achieve a clean ingredient list while ensuring product texture and yield.

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