Gelatinized Starch
Gelatinized Starch
Dissolving starch in water and heating until it reached gelatinization temperature. Then dry it to become a physical modified starch. This kind of starch will swell easily in cold water and raise the viscosity of the solution.
Product Item / Features
- No need to heat up. Just pour cold water and stir, then the solution viscosity will be raised.
- Slow the aging of products.
- Maintain tender and moist texture.
Product Application
- Pastry Fillings-(1) No layer separation with tender texture (2) Custard fillings and dressing sauces
- Baby Foods- Enhanced mouthfeel with less nutrition lost after long-time low-temp heating
- Instant grains /soup powder mix- Fine, balanced and smooth mouthfeel.
- Noodles-Increase the elasticity and moisture content
- Aquaculture feeds-(1) Increase adhesive property in fish feeds industry. (2) Fish feeds
- Industrial raw materials-(1)Improve film and adhesive properties (2) e.g. mosquito coils, incenses