Functional Modified Starch

A composite modified starch produced by taking advantage of features of different modified starches to satisfy specific needs.

Features

1. Offering proper solutions to products 
2. Providing products with desired texture and processing tolerance

Examples

Mochi, daifuku, taro balls, starch jelly, baked goods, deep fried foods, etc.

Oxidized Starch丨E number: E1404

A starch oxidized by sodium hypochlorite

Features

1. With low viscosity and good flowability after gelatinization 
2. With low oil absorption which can ensure crispness 

Examples

Crackers, deep fried food, etc.

Acetylated Distarch Phosphate丨E number: E1414

A dual modified starch obtained by esterification 

Features

1. Providing resistance to heat and acid 
2. Providing chewy texture and freeze resistance 
3. Staving off staling process and extend shelf life 

Examples

Sauces, jam, yogurt, frozen prepared food, fried chicken, etc. 

Hydroxypropyl Distarch Phosphate丨E number: E1442

A dual-modified starch prepared by esterification and etherification, which has the properties of both distarch phosphate and Hydroxypropyl starch

Features

1. Providing excellent water binding capacity and chewy texture
2. Ensuring great food preservation quality in refrigerated and frozen storage
3. Improving processing tolerance

Examples

Mochi, warabimochi, sauces, cold noodles, pudding, etc.

蕨餅預拌粉應用
麻糬麵包冷凍穩定工業影片

Starch Sodium Octenyl Succinate丨E number: E1450

A starch esterified with octenyl succinic anhydride

Features

1. Its emulsifying ability can stabilize oil-in-water emulsion
2. A good absorbent that can provide lasting flavor when used in grounded spices

Examples

Salad dressings, grounded spices, etc.

PIZZA冷凍麵團沙拉自動化
沙拉澱粉應用影片 (無蛋乳化)

Starch Acetate丨E number: E1420

A starch esterified with acetic anhydride or vinyl acetate

Features

1. Increasing water binding capacity
2. Staving off staling process
3. Low gelatinization temperature can shorten cooking time

Examples

Tapioca pearls, Chinese glutinous rice balls, udon noodles, sauces, etc.

Hydroxypropyl Starch丨E number: E1440

A starch etherified with propylene oxide

Features

1. Increasing the water binding capacity of products and offering chewy texture
2. Improving food preservation quality in refrigerated and frozen storage

Examples

Mochi, yukiichigo, frozen tapioca pearls, frozen dough, etc.

Distarch Phosphate丨E number: E1412

A starch esterified with trimetaphosphate or phosphorus oxychloride

Features

1. Making products more resistant to heat, acid, alkali and cutting
2. Increasing the stability of processed food
3. Providing products with comfortable texture

Examples

Pork balls, fish balls, meat balls, fish paste-based products, noodles, etc.