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Texture Maker Starch Service Introduction

TEXTURE MAKER ENTERPRISE CO., LTD. is a food powder supplier from Taiwan. Their food powder is sold in many countries including Taiwan, China, Japan, Malaysia, Indonesia, the United States, Hawaii.

Texture Maker is a food powder supplier with more than 13 years' experience in food industry. Their product selection includes Boba, waffle, rice waffle, gluten-free waffle, drinking powder, Korean bread, Cake, non-dairy creamer, wheat protein, bubble tea, sweet potato powder, waffle maker.

Texture Maker has been offering customers high quality production services. With both advanced technology and 13 years of food powder experience, Texture Maker always makes sure to meet each customer's demands.

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  • Starch Tex
    Starch Tex

    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.


  • 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

    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

    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.


  • 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

    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.


  • Mochi Dessert Mix
    Mochi Dessert Mix
    TM-315

    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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