| ≥1 piece |
Modified starch, also called starch derivatives, are used in food products as a thickening agent, stabilizer or emulsifier. Starches may be modified to increase their stability against excessive heat, acid, shear, time, cooling, or freezing; to change their texture; to decrease or increase their viscosity; to lengthen or shorten gelatinization time; or to increase their visco-stability.
Detail specification of Modified starch :
1. Oxidized starch: 2.Acetyl oxidized starch
Appearance: white powder Appearance: white powder
Moisture: ≤14% Moisture: ≤14%
Whiteness: ≥90% Whiteness: ≥90%
Fineness: ≥95% (pass 100 mesh) Finness: ≥95% (pass 100 mesh)
Brookfield viscosity: 8-15CP(10%, 50°C) Brookfield viscosity: 1000-2000CP
PH Value: 6.5—7.5 PH Value: 6.0—7.0
3. cationic starch 4. For Food Industry
Appearance: white powder Appearance: white powder
Moisture: ≤14% Moisture: ≤14%
Whiteness: ≥90% Whiteness: ≥90%
Finness: ≥95% (pass 100 mesh) Finness: ≥95% (pass 100 mesh)
Replacing Degree: 0.025-0.045 Brookfield viscosity: ≥500CP(6%, 95°C)
Brookfield viscosity: 1000-2000mpa.s (30% pasting fluid) PH Value: 6.5—7.5
PH Value: 5.5—7.5