Modified food starches were modified mainly to increase paste consistency, smoothness, clarity, freeze thaw stability and cold storage stabilities.
We produce single and dual modified which are chemically modification by wet process on sanitation process, washing and dying with specially food starch meets requirement.
To compare with native starch, our Modified Starch is:
-More Stability
-More Viscosity
-Easier in Food Mixing
-Better in Heat Resistant
变性淀粉,也称为淀粉衍生物,是通过物理、酶法或化学方法处理天然淀粉以改变其性质而制备的。 ...
The chemical structure of cassava root tubers varies by variety, land, climatic conditions and root age.Typical cassava root chemical components are: water 70.25%, starch 21%, sugar 5%, nitrogen 1%, lipid 0.4%, fiber 1%, ash 0.5%, cassava root starch content less than 10 months ...
In recent years, with the rapid development of starch industry, the application of cyclone is becoming more and more extensive. It by multiple sets of countercurrent string, a group of 18 sets, can be used instead of separating unit, it is 4 centrifuges process has small size, ...