Modified waxy corn starch E1442 factory

Modified Waxy Corn Starch

Hydroxypropyl Distarch ste E1442

Source: Corn, waxy corn, tapioca

Appearance: White powder

Character: tasteless, odorless

CAS No.: 53124-00-8

Type: Cook up starch / Hot Swelling

Main functions:

Thickening agent, water retention agent, stabilizer, gelatinizing agent, dispersant

Functions and advantages

1. It has lower gelatinization temperature, and has a stronger water absorption at a lower temperature, suitable for the production of dough, rice flour and other products for absorbing water

2. It has good transparency after gelatinization, and is suitable for products with high requirements on transparency and brightness, which is better than acetylated distarch ste

3. It has high peak viscosity and low cold lake viscosity. It has strong adhesion in heating and good flow after cooling

4. It has good anti-aging property and can keep good stability in storage, no drainage, no dilute, no harden

5. It has good freeze-thaw stability, suitable for frozen storage products, which is better than acetylated distarch ste

6. It has good film-forming property, good membrane transparency, high strength and good toughness

7. It has good shear resistance, can meet requirements of products which need high speed shear, mean or pass through the colloidal mill

8. It has good high temperature resistance, cooking at high temperature can still maintain a high viscosity, suitable for high temperature heating products

9. It has good resistance to acid, in < 4 is, still can position high viscosity, suitable for acid food

10. It has good salt tolerance, and its viscosity always increases with the increase of experimental content when the experimental content increases to 4%

Applications

1. Sauce: mayonnaise, ketchup/tomato sauce, various fruit jam, flower jam, salad sauce, meat

sauce, cream for bread fillings, red bean paste, flavor sauce, mustard sauce, sticky rice paste,

sandwich sauce, filling sauce, custard sauce, cake sauce, etc.

2. Flavors: bean sauce, chili sauce, mustard sauce, oyster sauce, etc.

3. Soup: concentrated soup, soup powder, soup bag for instant noodles, etc.

4. Premix: mooncake premix, bread premix, waffle premix, souffle premix, cake premix, egg puff

premix, rice cake premix, etc.

5. Quick-frozen food: donut, egg tarts skin, pizza, cake, etc.

6. Yogurt, yogurt products,

7. Replace part of Agar-Agar in jelly

8. Bread, cake, noodles, macaroni, improve the utilization of raw materials, improve taste and

flavor

9. Aquatic products, meat paste products, canned food, etc., strengthen the organization, maintain

fresh taste, enhance taste sense

10. Fruit juice, vegetable juice, wine, etc., as dispersant

11. Ice cream, caraweis, etc., improve taste and stability

Mr. Welber Liu

Export Manager

Shandong Fuyang Bio-tech. Co. Ltd.

Shandong Fuyang Biology Starch Co., Ltd.

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E-mail: ;

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