Functional modified starch engineered for consistent viscosity, stability, and emulsification across hot/cold processing. Delivers clean texture, fat-phase control, and label-ready performance in dairy, bakery, confectionery, savory, instant, and pharma systems.
Emulsifier for stable blends
Stabilizer for process hold
Thickener for body & bite
Fat replacer for creaminess
Modified Starch is used in several instances across different industries such as :
You can read about the industries this product can be used in. Hover mouse to reveal the description.
Consistent viscosity and freeze–thaw stability.
Moisture control and uniform crumb across bakes.
Predictable gel strength and texture retention.
Shear-stable thickening for hot-fill processes.
Fast-hydrating texture without cooking.
Neutral-taste binder/disintegrant performance.
Feedstock preparation: Food-grade starch (e.g., corn/wheat/tapioca) is cleaned, wet-milled, and refined.
Primary modification: Physical/enzymatic or food-approved chemical treatment tailors viscosity, stability, and emulsifying behavior.
Separation & washing: Filtration and multi-stage washing remove solubles and residual reagents.
Drying & milling: Dewatered starch is gently dried, milled, and sieved to target particle profile.
Standardization/QA: Functional tests (viscosity, paste clarity, syneresis) and microbiology verified; COA issued.
General: 1–12% w/w; trial recommended.
By application
Dairy products: 1–4%
Bakery (batter/fillings): 2–6%
Confectioneries (gels/fillings): 2–8%
Processed foods (soups/gravy/meals): 2–6%
Sauces & dressings: 2–5%
Instant foods: 1–4%
Pharmaceuticals: q.s. per formula
Modified starch can mimic fat’s creamy mouthfeel—with less fat.
Crosslinking helps pastes survive high shear & retort.
Crosslinking helps pastes survive high shear & retort.
Modified starch can mimic fat’s creamy mouthfeel—with less fat.
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