Modified Corn Starch, Food Grade, for Jelly, Fish Balls,

• Customization: Available
• CAS No.: 527-07-1
• Formula: C6h11nao7
• Model NO.: food grade
• Certification: BRC, ISO, Halal
• Packaging Material: Plastic Woven Bag
• Storage Method: Normal
• Shelf Life: >12 Months
• Main Active Ingredient: Modified Starch
• Application: Meat, Flour Products, Condiment, Jelly/Ice Cream, Baked Goods, Sauce
• Supplier Type: Sodium Gluconate Manufacturer and Exporter
• Certificate: ISO9001,14001
• Delivery Time: 5-7days
• Moisture: <14%
• Spot: <2.0
• Transport Package: Plastic Woven Bag/Pallet
• Specification: 25KG/bag
• Trademark: FUYANG
• Origin: China
• HS Code: 350510000
• Production Capacity: 100000mt Per Year

Product Description

Modified starch is based on the inherent properties of starch. In order to improve the performance of starch and expand its application range, new functional groups are introduced into starch molecules or the size of starch molecules and the properties of starch particles are changed by physical, chemical or enzymatic treatment, thereby changing the natural properties of starch (such as gelatinization temperature, thermal viscosity and its stability, freeze-thaw stability, gel strength, film-forming property, transparency, etc.) to make it more suitable for certain application requirements. This kind of starch that has undergone secondary processing and changed its properties is collectively called modified starch.
The application research of modified starch in fresh noodle products has proved that adding 1% esterified starch or hydroxypropyl starch can effectively reduce the degree of starch recovery, maintain the soft taste of wet noodles after storage, and improve the dissolution rate and quality of noodles. In fried instant noodles, adding 10%~15% cassava acetate cross-linked starch or potato acetate cross-linked starch can improve the gluten strength and rehydration of noodles, make them resistant to soaking and not mushy, and reduce the oil consumption of instant noodles by 2%~4%.
Application in bread. Frozen dough has shortcomings such as poor stability, small finished product volume, and short shelf life. Adding modified starch such as esterified starch can effectively disperse free water and prevent the formation of large ice crystals from destroying the gluten network structure due to its good water retention.
Application in cake products. Esterified starch is added with acetyl groups with very good water retention and hydrophilicity through a certain method. Adding it in the production of cakes can greatly improve the water retention of cakes, thereby reducing the aging speed of cakes and improving the taste and shelf life of cakes.

SPECS.	STANDARD	RESULTS
APPEARANCE	WHITE POWDER	WHITE POWDER
ODOUR	NORMAL	NORMAL
MOISTURE%	≤14	12.9
PH	4.5-7.5	6.7