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Modified starch is the starch extracted from grains and vegetables
Introduction
Modified Potato Starch can be used as thickener, stabilizer and coagulant. Compared with native starch, this product has lower gelatinization temperature, shorter paste strands and weaker retrogradation. The aging tendency is obviously reduced, the low temperature storage and freeze-thaw stability is improved, the storage is stable, and it can resist heat, acid and shear force. The product is a starch derivative made from high-quality edible starch through a double compound modification process. The product has good anti-aging performance and strong water retention. After freezing or thawing, it maintains the original transparency, luster and freshness of the food. It gives the food strong antifreeze and freeze-thaw performance. After cooking, it can maintain the original taste, the organization is uniform and fine, the structure is tight, and elastic, the cut surface is smooth, fresh and delicious, and it can greatly prolong the shelf of the quick-frozen food. reduce the cracking rate of food and improve the yield of food.
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APPLICATION
Potato starch is used in canned soups and in blends where its thickening power is exploited, especially for fill viscosity.
It is also used as a base for gelling agents in confections, for thickeners in products like pastry and pie fillings, and in instant puddings.
Pharma Industry:
It can be used as disintegrants, fillers and binders (once cooked) in both pharmaceutical and nutraceutical application.
Product specification
NO. |
Test?Item |
Standard |
1 |
Color |
White?or?almost?white,?or?yellowish?no?different?color |
2 |
Odor |
It?has?the?odor?that?the?product?should?have,no?peculiar?smell |
3 |
State?form |
In?granular,?flake?or?powder?form,?no?visible?mpurities |
4 |
Moisture?% |
14 |
5 |
Finess.(psss?100?mesh)% |
≥98.0 |
6 |
Spot,(piece/cm2) |
≤2.0 |
7 |
PH |
5.0-7.5 |
8 |
Whiteness?(457nm?Blue?light?reflectivity)% |
≥89.0 |
9 |
Viscosity.5%,?BU |
≥800 |
10 |
Acetyl |
≤2.5 |
11 |
Ash,% |
≤0.5 |