Modified starch

• Enhanced Functionality for Food Processing - Modified starch offers improved thickening, stabilizing, and emulsifying properties compared to native starches. It performs consistently under mechanical stress, heat, shear, and varying pH—ideal for complex food systems.
• Superior Texture and Mouthfeel Control - Delivers smooth, stable textures across a wide range of applications including soups, sauces, puddings, dressings, and dairy desserts. Prevents syneresis and maintains desirable viscosity during shelf life.
• Heat, Freeze-Thaw, and Acid Stability - Unlike native starches, Modified starch resists degradation during pasteurization, retort, freezing, and acidic conditions, ensuring product quality remains stable in demanding processing environments.
• Customizable for Specific Applications - Available in various functional types (e.g. pregelatinized, cross-linked, acid-modified), allowing tailored solutions for instant, heat-treated, or shelf-stable products—maximizing efficiency and performance.
• Label Flexibility and Clean-Label Options - While traditional Modified starch is labeled as such, clean-label alternatives (e.g. physically modified starches) can allow for declarations like “corn starch” or “tapioca starch,” aligning with consumer trends.

Modified starch is a starch that has been physically, enzymatically, or chemically altered to enhance its performance in food processing. It retains the base polysaccharide structure but exhibits improved stability, viscosity, and process tolerance compared to native starch.

• Multifunctional Ingredient: Acts as a thickener, binder, bulking agent, or fat replacer depending on the modification and application.
• Used Across Industries: Common in sauces, bakery fillings, instant soups, dairy, meat products, and plant-based alternatives.
• Stable and Predictable: Offers manufacturers control over consistency, texture, and shelf-life performance, even in high-shear and thermal conditions.

Storage and Handling Guidelines:

• Temperature & Humidity: Store in a cool, dry place (<25°C, <60% RH), away from direct sunlight and strong odors. Keep in airtight packaging to avoid moisture absorption and caking.
• Shelf Life: Typically 24 months under proper storage conditions. Reseal after opening to preserve free-flowing texture and functionality.

Food modified starch