Modified Starch

The primary benefits include improving the texture and properties of food, such as making it chewy, bouncy, and elastic; increasing food viscosity; maintaining moisture; extending shelf life; and helping it maintain its shape better. It’s also used in other industries, such as papermaking, to increase strength and water resistance.

Benefits in the Food Industry:

• Texture Enhancement: Makes products chewy, elastic, and bouncy.
• Thickening: Used as a thickening agent in soups, sauces, and various gravies.
• Moisture Retention: Helps absorb water, keeping bread and cookies firm and preventing them from drying out.
• Extended Shelf Life: Helps maintain product quality and stability, allowing them to last longer.
• Binding Agent: Helps food ingredients such as meat, eggs, and seasonings bind together.
• Resistance to Changes: Some modified starches are resistant to heat, acid, shear, cooling, and freezing.
• Diverse Productivity: Used in making meatballs, pork sausage, hot dogs, pasta, soups, bread, cookies, and UHT dairy products.

Benefits in Other Industries:

• Paper Industry: Used as an adhesive, coating, and to increase strength, water resistance, and abrasion resistance.
• Textile Industry: Used as a raw material in the textile manufacturing process. Gypsum board manufacturing: Used as a component in the production of gypsum boards.