Modified Starch

Modified Starch,On the basis of the inherent characteristics of natural starch, in order to improve the performance of starch and expand its application range, people use the treatment of physical, chemical or enzymatic to introduce new functional groups on starch molecules or change the size of starch molecules and the properties of starch granules, thereby changing the natural characteristics of starch (such as gelatinization temperature, thermal viscosity and its stability, freeze-thaw stability, gel strength, film formation, transparency, etc.), so that it is more suitable for certain application requirements. This kind of starch that has undergone secondary processing and changed its properties is collectively called modified starch.

Application scene

Rice and flour products, dairy product, meat product, fishery product, baking, beverage, candy, frozen product, snacks, pharmaceuticals.