Modified Starch

Application

Products

Functions

Bakery

Cake, Cake powder

Bread

Water binding,Prevent shrinkage

Support dough building and texture

Improve elasticity and mouth feel

Starch food

Crystal cake

Dafu Fruit

Better chewy mouthfeel

Build the sharp,

Long shelflife

Freeze-thaw stable

Sauce

Gravies

Mayonnaise,

Ketchups

Oyster sauce,

Chili sauce,

Dressings

Quick viscosity build-up

Good thickener in cold water

Heat stable, 

pH stable

Shear resistant

Smoothly creamy mouthfeel

Fillings

Fruit Jam

Marmalade

Baking filling

Custard cream powder

Good transparence and glazing effect

Heat stable, pH stable

Provide short and creamy structure

Good storage stability

Quick dispensability and hydration

Inhibit foaming when heating/baking

Snacks

Cookie, biscuit

Candy

Expanded snacks 

Chips

Improve crispy mouthfeel

Improve hardness and crispiness of surface

Good transparency

Quick gelatinization

Good chewy and elastic mouthfeel

Dairy

Yogurt

Frozen dairy

Creamy mouthfeel

Good for frozen storage

Improve texture

Lower melting point

Seasonings

Flavor 

Spices

Microencapsulates

Meat extract

Fruit powder

 Excellent emulsifying effect

 High coating ability of oil

 Freeflowing agent, replace malto-dextrin

 Short drying time, inhibit adhesives 

Noodles

Noodle

Dumplings

Rice dumplings

Smooth chewy mouthfeel

Inhibit breakage

Improve whiteness

Smooth surface

Freeze-thaw stable

Others

Rice paste

Chicken extract

Adhesion batter, Breadcrumb coatings, Instant soup 

ect.....

 Thickener

 Structure building

 Filling agent

 Film forming