Modified starch

Natural starch, despite its many capabilities in improving the quality properties of many foods, sometimes can not provide the desired properties for use in food. Modified starch production can create new functional properties in starch or enhance some starch properties. Such starch can replace some expensive chemical compounds and gums with similar performance. In order to improve the quality of starch and increase its efficiency in different foods, according to the need, special changes can be made in its structure, which will lead to the improvement of its functional properties. Some of the most important and widely consumed modified starches are: Cationic starch, oxidized starch, pergelatinized starch, dextrin, etc.

Indications

Modified starch powder, especially for the production of faluda, replaces the starch used in the textile industry for sizing and polishing fabrics, in the production of insulation materials, dairy products (yogurt), sauces, drilling starches, etc.

Packed in laminated polypropylene bag

Weight 20 kg

Specifications