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.
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.
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.
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.
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.
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.
The mixture is the combination of multiple function wheat and tapioca starch in certain ratio. Use "Mochi Dessert Mix" mixing with water, then steaming instead baking, it can be shaped, and processing to the product. It has great freeze tolerance, can stay the mochi texture under freezing storage till 60 days. The snow white cool crust with refreshing fruit filling, no matter the shape or texture are all Characteristic, another special method is stuffing a small mochi into the mooncake, making the double enjoyment of taste.
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