Food Grade Oxidized Starch for Pastry Making Factory Supply Modified Corn Starch

After starch is treated by a certain method, its original physical or chemical properties are changed to varying degrees. On the basis of the inherent properties of natural 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.

Main features of Food Grade Oxidized Starch :
1. Starch is white in color; at high concentration, starch paste has low viscosity, good fluidity and high transparency;
2. Low gelatinization temperature, low maximum hot paste viscosity, weak coagulation and low cold viscosity;
3. Starch paste has good film-forming property and high permeability, more uniform film-forming, and is not easy to shrink and break;
4. Starch paste has high adhesion;
5. It can be used as a good filler to ensure that the product has a certain degree of stability, improve the elasticity and density of the product, and prevent thermal deformation;
6. It has good acid resistance, and the starch properties do not change under low pH conditions.

Main application areas:
Fresh-keeping wet noodles, quick-frozen microwave noodles; oyster sauce, tomato sauce, seafood sauce, chu hou sauce, salad sauce, tarre sauce;
milk candy, gel candy, starch candy, chewable tablets, lozenges; soy sauce; crispy fried chicken powder, scaled fried chicken powder; puffed beans, biscuit surface polish; film coating agent.