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Starch Tex- Strach Products | Food Texture and Various Powdered Products Manufacturer For Over 16 Years | TEXTURE MAKER ENTERPRISE CO., LTD.

Design of new mouthfeel, inventor of Starch Tex- Strach Products! Texture Maker is a food powder supplier with more than 16 years of experience in food industry. Their food powder is sold in many countries including Taiwan, China, Japan, Malaysia, Indonesia, the United States and Hawaii. Product selection includes Boba, waffle, rice waffle, gluten-free waffle, drinking powder, Korean bread, Cake, non-dairy creamer, natural grain ingredients, bubble tea, sweet potato powder, waffle maker.

ISO 22000 and HACCP certified, specialized in bakery premix, powdered product ingredients, and innovative mouthfeel design. Importing food ingredients and modified starch, with over 110 team members, Texture Maker Enterprise Co., Ltd. is a food ingredient R&D center and also a premix manufacturer.

Texture Maker has been offering customers high-quality powdered product production services, both with advanced technology and 16 years of food powder experience, Texture Maker ensures each customer's demands are met.

Starch Tex- Strach Products

Starch Tex LOGO
Starch Tex LOGO

We are professional in using different functionalities of modified starch to solve the problems and to create values. Modified Starch is structure stable against high temperature, strong acid and high shear stress and the freeze-thaw cycles. Therefore StarchTex series bring various advantages in products application with great value-added.

Product Item / Features

  • Gelatinized Starch
  • Hydroxypropyl Starch
  • Starch Acetate
  • Distarch Phosphate
  • Starch Sodium Octenyl Succinate
  • Oxidized Starch
  • Gelatinized Starch - 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.


  • Hydroxypropyl Starch - Hydroxypropyl Starch
    Hydroxypropyl Starch

    To produce non-ionic type etherized modified starch, etherification of starch with Propylene oxide(C3H6O) in alkalic environment (NaOH) is needed. Etherized modified starch will substitute the ether bond and thus raise the stability of the starch. The hydrophilic characteristic of hydroxypropyl can lower the strength of hydrogen bonds inside the starch granules. This will help to reach a status which is gelatinization, transparency, flowability, a lot more easier for swelling, less deposit and higher stability.


  • Starch Acetate - Starch Acetate
    Starch Acetate

    To prepare esterified starch, adding Acetic anhydride or VAM to starch under alkalic environment (NaOH, Na2CO3 )is needed. Esterified starch has relatively higher stability for acid, alkali and heat which would be more difficult for molecules to form ester bonds. The features of esterification are easier gelatinization, transparency, flowability and less deposit.


  • Distarch Phosphate - Distarch Phosphate
    Distarch Phosphate

    Starch added into POCL3 or STMP under alkalic environment (NaOH) can produce crosslinked tapioca starch which is able to stop ester bond from forming and decelerate granule swelling.


  • Starch Sodium Octenyl Succinate - Starch Sodium Octenyl Succinate
    Starch Sodium Octenyl Succinate

    Esterification of starch with –OH and –COOH of octenyl succinic anhydride yield Starch Sodium Octenyl Succinate, which will let the molecular strands of starch have both hydroxypropyl and lipophilicity. It is often added for producing emulsification and microencapsulation.


  • Oxidized Starch - Oxidized Starch
    Oxidized Starch

    To product oxidized starch, oxidization of NaOCl allows structures of starch to become twisted chains and result in its difficulties to form ester bond. Oxidized starch is able to form thin film for its low viscosity and gel formation.