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High-Purity Modified Starch (CAS No.: 9005-25-8) is a pregelatinized carbohydrate derived from non-GMO corn, potato, or tapioca. This white free-flowing powder has ≥99.5% starch content, moisture ≤ 12.0%, and pH 5.0–7.0 (10% aqueous solution). Compliant with FDA 21 CFR §172.892, EU Regulation (EC) No. 1139/2008, and GB 28303-2012, it offers instant solubility without cooking—saving production time by 50%.
Instant Hydration: Dissolves completely in cold water within 30 seconds, eliminating lumping and cooking steps required for native starch.
Freeze-Thaw Stability: Resists retrogradation, maintaining texture in frozen foods through 5 freeze-thaw cycles (native starch fails after 2 cycles).
Broad Compatibility: Works with acidic (pH 3.0) and alkaline (pH 9.0) systems, suitable for fruit fillings and bakery glazes.
Source Versatility: Corn-based (high viscosity), potato-based (high freeze stability), and tapioca-based (clear solutions) options for targeted applications.
Cost-Effective: 30% lower cost than pregelatinized wheat starch with equivalent functionality.
Bakery Goods: Added at 3%–8% in cake mixes and muffin batters. Improves crumb softness and extends freshness by 3–5 days.
Frozen Foods: Incorporated at 5%–10% in frozen pizzas and pot pies. Prevents sauce separation and crust sogginess during thawing.
Instant Beverages: Used at 2%–4% in hot chocolate and smoothie mixes. Creates creamy texture without sedimentation.
Meat Products: Mixed at 4%–6% in meatballs and nuggets. Binds ingredients and reduces cooking loss by 15%.
Q: What’s the difference between corn, potato, and tapioca modified starch?
A: Corn starch (viscosity 1500–2000 cP) for baked goods; potato starch (freeze-thaw stable) for frozen foods; tapioca starch (transmittance ≥90%) for clear sauces.
Q: Can it replace wheat starch in gluten-free recipes?
A: Yes. Tapioca-based modified starch mimics wheat starch’s texture in gluten-free bread, with 92% consumer acceptance in blind taste tests.
Q: What’s the shelf life and storage requirement?
A: Store in airtight containers at 20°C–25°C, humidity ≤ 65%. Shelf life: 18 months for corn/potato starch; 24 months for tapioca starch.
High-Purity Modified Starch (CAS No.: 9005-25-8) is a pregelatinized carbohydrate derived from non-GMO corn, potato, or tapioca. This white free-flowing powder has ≥99.5% starch content, moisture ≤ 12.0%, and pH 5.0–7.0 (10% aqueous solution). Compliant with FDA 21 CFR §172.892, EU Regulation (EC) No. 1139/2008, and GB 28303-2012, it offers instant solubility without cooking—saving production time by 50%.
Instant Hydration: Dissolves completely in cold water within 30 seconds, eliminating lumping and cooking steps required for native starch.
Freeze-Thaw Stability: Resists retrogradation, maintaining texture in frozen foods through 5 freeze-thaw cycles (native starch fails after 2 cycles).
Broad Compatibility: Works with acidic (pH 3.0) and alkaline (pH 9.0) systems, suitable for fruit fillings and bakery glazes.
Source Versatility: Corn-based (high viscosity), potato-based (high freeze stability), and tapioca-based (clear solutions) options for targeted applications.
Cost-Effective: 30% lower cost than pregelatinized wheat starch with equivalent functionality.
Bakery Goods: Added at 3%–8% in cake mixes and muffin batters. Improves crumb softness and extends freshness by 3–5 days.
Frozen Foods: Incorporated at 5%–10% in frozen pizzas and pot pies. Prevents sauce separation and crust sogginess during thawing.
Instant Beverages: Used at 2%–4% in hot chocolate and smoothie mixes. Creates creamy texture without sedimentation.
Meat Products: Mixed at 4%–6% in meatballs and nuggets. Binds ingredients and reduces cooking loss by 15%.
Q: What’s the difference between corn, potato, and tapioca modified starch?
A: Corn starch (viscosity 1500–2000 cP) for baked goods; potato starch (freeze-thaw stable) for frozen foods; tapioca starch (transmittance ≥90%) for clear sauces.
Q: Can it replace wheat starch in gluten-free recipes?
A: Yes. Tapioca-based modified starch mimics wheat starch’s texture in gluten-free bread, with 92% consumer acceptance in blind taste tests.
Q: What’s the shelf life and storage requirement?
A: Store in airtight containers at 20°C–25°C, humidity ≤ 65%. Shelf life: 18 months for corn/potato starch; 24 months for tapioca starch.
