Product

Amylose Corn Starch RS3 Type Resistant Starch
Amylose Corn Starch RS3 Type Resistant Starch

Amylose Corn Starch RS3 Type Resistant Starch

Grouping Carbohydrates
Keywords

Resistant Starch

Brand IDOBIO
Model  C0220
Place of Origin shaanxi, China (Mainland)
Payment T/T
Port Shanghai
Supply Capacity 100 Piece/Pieces per Month
Packing 25 g/piece
Other packaging Please contact customer service

Product Name: Modified starches
Color: white powder
Alias: Hydroxypropyl starch
Grade: Food grade or pharmaceutical grade
E number: E1400-E1414/E1422/E1442
MF: C24H42O21
CAS: 9049-76-7
Water solubility: good water solubility
Shelf Life: 24 Months
MOQ: Depends on actual situation
COA: available
Sample: available
Storage: moisture-proof and light-proof

Modified starch is obtained by changing the properties of natural starch derived from grains or roots (such as corn, rice, wheat, potato, etc.) through physical, enzyme or a small amount of chemical treatment, so that the starch can be processed normally Or under conditions often encountered during storage, such as high heat resistance, high shear, low pH conditions, freezing/thawing and cooling, suitable for industrial or edible applications.
Amylose Corn Starch RS3 Type Resistant Starch
Features & Applications

★Pregelatinized starches are used to thicken instant desserts, and cold water or milk are added to thicken foods. Likewise, cheese sauce granules, such as macaroni and cheese, lasagna, or gravy granules, can be thickened with boiling water without making the product clump. Commercial pizza toppings with modified starches thicken when heated in the oven, keeping them on top of the pizza, then thin as they cool.

★Appropriate modified starches are used as fat substitutes in low-fat forms of traditional fat foods, such as industrial milk-based desserts, such as yogurt or low-fat hard salami, which contain about 1/3 the fat content of ordinary fats.

★ Modified starch is added to frozen products to prevent them from dripping when thawed. Modified starch combined with phosphate allows the starch to absorb more water and hold the ingredients together. Modified starch acts as an emulsifier for French flavorings by encapsulating oil droplets and suspending them in water. The acid-treated starch forms the shell of the jelly bean. Oxidized starch increases the stickiness of the batter.

★Carboxymethylated starches are used in the pharmaceutical industry as wallpaper adhesives, textile printing thickeners, tablet disintegrating agents and excipients.Get in touch with us today to place your order or for any inquiries. We're here to support your journey to a healthier lifestyle! Add my WhatsApp

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