| American Key Food Products |
| Modified Potato Starch - Emsland Starke
|
| American Key Food Products |
| Modified Potato Starches
Flavor: characteristic American Key Food Products (AKFP) is a full truckload distributor of starches (40,000 lbs/truckload) serving medium to large scale food manufacturers and resellers. |
| Austrade |
| Corn Starches - unmodified, low moisture, modified
|
| Austrade |
| Potato Starches – unmodified, low moisture, modified
|
| Austrade |
| Waxy Maize Starches – unmodified and modified
Flavor: characteristic Are specialty starches that yield clear pastes upon cooling that are also noncongealing. They are primarily used a thickening agents in puddings and sauces. Some types also improve shear stability and freeze/thaw stability. |
| ECSA Chemicals |
| FOOD STARCH MODIFIED E1422 (C*HiForm A 12715
|
| ECSA TRADE THE MOST UPDATED FINANCIAL PUBLICATION ON THE WORLD OF CHEMISTRY |
| ECSA Chemicals |
| FOOD STARCH MODIFIED E1442 (C*HiForm A 12747)
|
| ECSA Chemicals |
| FOOD STARCH MODIFIED E1450 (C*EmTex 12688)
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| ECSA Chemicals |
| MODIFIED POTATO STARCH (A-339)
|
| ECSA Chemicals |
| MODIFIED STARCH E1422 (C*Tex-Instant 12616)
|
| ECSA Chemicals |
| MODIFIED TAPIOCA STARCH E1442 C*CREAM TEX 75710
|
| ECSA Chemicals |
| POTATO STARCH MODIFIED (NOREDUX N-50 B)
|
| Ingredion |
| BAKA-SNAK®
Odor: characteristic Use: BAKA-SNAK is a pregelatinized, modified food starch based on waxy maize and was developed specially for baked or fried puffed snacks. |
| Ingredion |
| BATTER BIND® S
Odor: characteristic Use: BATTER BIND S is a modified food starch derived from corn. It is used in batters to provide good adhesion of the coating to meat, poultry or seafood products. |
| Ingredion |
| CAPSUL® TA
Odor: characteristic Use: CAPSUL TA is a food starch specifically designed for the encapsulation of active ingredients such as volatile flavour oils, neutral oils, vitamins and herbal extracts. Its low viscosity at high solids, strong oil retention properties and above all consistency allow for very significant improvements in process efficiency and product quality over traditional encapsulation systems. Applications include: highly efficient micro-encapsulation of flavours, fragrances or other lipophilic ingredients. Its excellent film-forming properties would allow effective coatings of particles, e.g. loaded agglomerates or extruded particles by either fluid bed or conventional coating techniques. |
| Ingredion |
| CAPSUL®
Odor: characteristic Use: CAPSUL is a modified food starch derived from waxy maize especially suited for the encapsulation of flavors, clouds, vitamins and spices. It is an excellent replacement for expensive gums and proteins commonly used for these applications. |
| Ingredion |
| HI-CAP® 100
Odor: characteristic Use: HI-CAP 100 is a modified food starch derived from waxy maize especially suited for the encapsulation of flavors, clouds, vitamins and spices, at high oil loading. It is characterized by excellent resistance to oxidation. HI-CAP 100 is recommended as a total replacement for expensive encapsulating agents such as gum arabic and gelatin. |
| Ingredion |
| HI-SET® C
Odor: characteristic Use: HI-SET C is a unique, modified high amylose corn starch available from the diverse line of National's high amylose products. HI-SET C is used primarily in the confectionery industry as a gelling agent in the manufacture of jelly gum candies. |
| Ingredion |
| INSTANT TEXTRA®
Odor: characteristic Use: INSTANT TEXTRA is a cold water soluble, modified food starch derived from tapioca. This product exhibits oil-like properties and imparts superior sheen, clarity and bland taste along with exceptional stability to gelling upon refridgeration compared to traditional pregelatinized starches. |
| Ingredion |
| N-CREAMER® 46
Odor: characteristic Use: N-CREAMER 46 is a unique, modified food starch based on waxy maize. It is characterized by excellent emulsion stabilizing and encapsulating ability and is especially suited for use in place of caseinate salts in coffee creamers. |
| Ingredion |
| N-DULGE® C1
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| Ingredion |
| N-DULGE® C2
|
| Ingredion |
| N-DULGE® CA1
|
| Ingredion |
| N-LOK® 1930
Odor: characteristic Use: N-LOK 1930 is a low viscosity product especially designed for the encapsulation of flavors, fats, oils and vitamins. It is characterized by excellent resistance to oxidation. N-LOK 1930 is recommended as a total replacement for expensive encapsulating agents such as gum arabic and gelatin. |
| Ingredion |
| NATIONAL FRIGEX™ HV
Odor: characteristic Use: NATIONAL FRIGEX HV is a bland tasting, modified food starch derived from tapioca. This starch is extremely stable under low temperature storage conditions. |
| Ingredion |
| NATIONAL FRIGEX™
Odor: characteristic Use: NATIONAL FRIGEX is a bland tasting, modified food starch derived from tapioca. It is extremely stable under low temperature storage conditions and has excellent resistance to heat and acid conditions. |
| Ingredion |
| NATIONAL™ 1658
Odor: characteristic Use: NATIONAL 1658 is a high viscosity, modified corn starch. It imparts a heavy-bodied, smooth, short texture when hot and yields a slightly firm texture upon cooling. |
| Ingredion |
| NATIONAL™ 465
Odor: characteristic Use: NATIONAL 465 is a modified food starch derived from waxy maize. It is a highly versatile starch characterized by excellent cold temperature storage stability and a smooth, creamy texture. It is recommended for use in high pH foods (such as cream products) as well as acid containing foods. |
| Ingredion |
| NATIONAL™ 711
Odor: characteristic Use: NATIONAL 711 is an easily dispersed, pregelatinized, modified food starch derived from waxy maize. It is recommended for applications where ease of dispersion is of primary importance. |
| Ingredion |
| NATIONAL™ 740
Odor: characteristic Use: NATIONAL 740 is a high viscosity, modified corn starch. It imparts a heavy-bodied, smooth, short texture when hot and yields a slightly firm texture upon cooling. |
| Ingredion |
| NATIONAL™ 77-1760
Odor: characteristic Use: National 77-1760 is designed for Dysphagia applications and can be used in instant food systems that have stringent dispersion requirements. |
| Ingredion |
| NOVATION®
Odor: characteristic Use: NATIONAL 1658 is a high viscosity, modified corn starch. It imparts a heavy-bodied, smooth, short texture when hot and yields a slightly firm texture upon cooling. |
| Ingredion |
| PRECISA® Cream 20
Odor: characteristic Use: PRECISA™ Cream 20 - A texture system for extremely demanding process conditions, including high temperatures (>190F), high shear and low pH. |
| Ingredion |
| PRECISA® Cream 50
Odor: characteristic Use: PRECISA Cream 50 - A texture system for mild to moderate process conditions, including temperatures of 150 F - 190 F, moderate shear and low pH. |
| Ingredion |
| PURITY GUM® 1773
Odor: characteristic Use: PURITY GUM 1773 is a unique emulsion stabilizing starch derived from waxy maize. The product is recommended to replace gum arabic in flavor emulsions and as a stabilizer for other food emulsions. It is cold water soluble and displays very good viscosity stability. |
| Ingredion |
| PURITY GUM® 2000
Odor: characteristic Use: PURITY GUM 2000 is a unique emulsion stabilizing starch derived from waxy maize. The product is recommended to replace gum arabic in flavor emulsions and as a stabilizer for other food emulsions. It is cold water soluble and displays excellent viscosity stability. |
| Ingredion |
| PURITY GUM® Ultra
Odor: characteristic Use: PURITY GUM Ultra offers four times the emulsifying power of traditional beverage emulsifiers. It is capable of doubling the oil load, which in turn doubles the manufacturing volume that can be produced from the same amount of raw materials, reducing processing costs dramatically. |
| Ingredion |
| PURITY® 4
Odor: characteristic Use: PURITY 4 is a modified food starch derived from tapioca. It is a cook-up starch that exhibits good resistance to heat, acid, and shear. It imparts this tolerance to a food product along with inherent freeze/thaw stability and the desirable bland taste associated with tapioca starches. |
| Ingredion |
| PURITY® 420
Odor: characteristic Use: PURITY 420 is a modified food starch designed for salad dressings produced in the advanced continuous processing equipment used by today''s salad dressing industry. |
| Ingredion |
| PURITY® 550
Odor: characteristic Use: PURITY 550 is a modified food starch designed for salad dressings produced in continuous cooking equipment and batch cooking systems. |
| Ingredion |
| PURITY® 69
Odor: characteristic Use: PURITY 69 is a highly versatile modified food starch refined from tapioca. This product provides smooth, short textural properties with characteristically bland flavor in a wide range of food applications. |
| Ingredion |
| PURITY® D
Odor: characteristic Use: PURITY D is a modified food starch derived from tapioca. It has a smooth, short texture when hot and sets to a sort, tender gel upon cooling, especially in low pH foods. |
| Ingredion |
| PURITY® W
Odor: characteristic Use: PURITY-W is a modified food starch derived from waxy maize. This product is characterized by high viscosity and a smooth, short texture. It also has excellent cold temperature storage stability. |
| Ingredion |
| TEXTRA® PLUS
Odor: characteristic Use: TEXTRA PLUS is a cold water soluble modified food starch derived from tapioca. This product exhibits excellent dispersibility, oil-like properties and imparts superior sheen, clarity and bland taste along with exceptional stability to gelling upon refrigeration compared to traditional pregelatinized starches. |
| Ingredion |
| TEXTRA®
Odor: characteristic Use: TEXTRA is a modified tapioca starch which enhances the mouthfeel and texture of liquid foods, including solutions typically too low in viscosity for starch granules or other particulates to remain suspended. TEXTRA is bland in taste ad has outstanding stability to gelling. |
| Ingredion |
| ULTRA-TEX® 2
Odor: characteristic Use: ULTRA-TEX 2 is a high performance cold water swelling (CWS) modified food starch derived from waxy maize. It possesses superior sheen, clarity, and smoothness when compared to traditional pregelatinized starch dispersions. In fact, ULTRA-TEX 2 possesses many of the desired characteristics of a specialty cook-up starch without heating. |
| Ingredion |
| ULTRA-TEX® 2000
Odor: characteristic Use: ULTRA-TEX 2000 is a premium cold water swelling modified food starch derived from waxy maize. It is well suited for instant food preparations where high viscosity, smooth texture and creamy mouthfeel are desired. |
| Ingredion |
| ULTRA-TEX® 3
Odor: characteristic Use: ULTRA-TEX 3 is a high performance cold water swelling modified food starch derived from tapioca. It exhibits many of the properties of a modified cook-up starch and possesses a very bland flavor profile with good mouth meltaway characteristics. |
| Ingredion |
| ULTRA-TEX® 4
Odor: characteristic Use: ULTRA-TEX 4 is a premium cold water swelling modified food starch derived from waxy maize. It is particularly well suited for instant food preparations subjected to severe processing conditions. |
| Ingredion |
| ULTRA-TEX® 8
Odor: characteristic Use: Instant tapioca starch for pastry fillings and Bavarian Creams. Smooth textures and bland flavor. |
| Ingredion |
| ULTRA-TEX® SR
|
| Sinofi Food Ingredients |
| Modified Starch
Flavor: characteristic Sinofi is a leading Modified Starch supplier and manufacturer in China. We provide high quality Modified Starch for sale. Modified Starch is a food ingredients used as a thickening agent in food and beverage industries. Modified Starch is widely used in mayonnaise, ketchup, frozen foods and other food industries. As a professional Modified Starch supplier and manufacturer, we hold extensive expertise in the application of Modified Starch. Sinofi is your first choice to buy Modified Starch. Any question on Modified Starch price and specification, contact us via sales@sinofoodsupply.com, we will reply within one working day. |
| Tate & Lyle |
| Starch Food Modified
|
