Highly functional modified starches for optimal performance

Distarch Phosphate (E1412) provides unique textures and improved mouthfeel to a wide range of food applications. PURITY™ D and TEXTAID^® A are both E1412 products and can be used to create desired textures.  PURITY™ D provides a smooth, short texture when hot and sets to a sort, tender gel upon cooling, especially in low pH foods. This product is often used in fruit gels, bakery and cream fillings.

Phosphated Distarch Phosphate (E1413) helps to stabilise the consistency of the product when frozen and thawed. PRECISA^® 680 is an E1413 modified starch, which has been designed to increase yield in cheese production with whey separation processing or save raw materials. With its very high retention rate, it maintains the high quality of the whey stream and provides great yield improvement without changing the cheese texture.

Acetylated Distarch Phosphate (E1414) is used to stabilise oily foods. E1414 helps to emulsify the fat and prevent it from separating. When added to foods the modified starch forms gels and thickens the texture without having to be heated. E1414 is used in a variety of applications, for example PURITY™ 69 is an example of this type of modified starch and is well suited for applications such as fruit pie fillings, gravies and sauces. 

Acetylated Starch (E1420) is a modified starch which is mainly used as a thickening agent. This type of modified starch is also stable at high temperatures and low pH. CRISP FILM™ and CheeseApp 70 are examples of this type of modified starch.

Acetylated distarch adipate (E1422) has high process tolerance. Meaning that it is resistant to high heat, shear and acid.  Acetylated distarch adipate is typically used in foods as a bulking agent, stabiliser and a thickener, meaning that it is suitable for a variety of applications. COLFLO^® 67 is an example of E1422 in our product range and is characterised by very good freeze/thaw stability and resistance to low-temperature storage conditions. This product is often used in fruit fillings, frozen meat pies and gravies.

Hydroxypropyl starch (E1440) increases formulation stability in alkaline conditions and helps provide a better colour, shine and enhance the texture of the product. It is commonly used in food products such as sauces, syrups, fabricated snacks and baked crackers. INSTANT TEXTRA™ is an example of this type of modified starch. INSTANT TEXTRA™ starch is a cold water soluble, modified food starch derived from tapioca. In fluid or semi-solid systems, this product exhibits oil-like properties and imparts superior sheen, clarity, and bland taste along with exceptional stability to gelling upon refrigeration as compared to traditional pre-gelatinised starches. In a low moisture system, this product contributes to crunchiness.

Hydroxy propyl distarch phosphate (E1442) has a high process tolerance. This means that the resulting formulations are more stable in alkaline conditions and have very good freeze-thaw capabilities. NATIONAL™ 465 is an example of this type of modified starch in our product range. NATIONAL™ 465 is a highly versatile starch characterised 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. It is particularly well suited for canned products especially low acid, aseptically processed foods such as cream-based sauces and puddings. This product is also used in frozen foods including pie fillings, gravies and sauces that are used for frozen entrees.

Starch sodium octenyl succinate (E1450) provides many benefits to ease the manufacturing process and create a quality end product. The product CAPSUL^®  is an example of this type of modified starch. CAPSUL^® is a modified food starch specifically designed for the encapsulation of volatile flavour oils. This modified starch has low viscosity and both hydrophilic and hydrophobic properties. Low viscosity at high solids, strong oil retention properties and above all consistency allowing for very significant improvements in process efficiency and product quality over traditional encapsulation systems.