waxy modified starch

The WAXY starch line is used in soups, sauces, and snacks. WAXY Starch is a bulking starch made from maize which is used in soups, sauces and snacks.  

Modified waxy starch is a type of starch that is chemically modified to enhance its properties and functionality. Corn starch is the most widely used type, known for its good gel formation and stability. Potato starch, derived from potatoes, is valued for its strong texture and high clarity. Taro starch, derived from taro roots, has a unique flavor and is often used in Asian cuisine. These starches find applications in various industries, such as food and beverages, pharmaceuticals, and paper production. They offer improved texture, stability, and viscosity to the end products.

Thickener in Foods
Emulsifier
Bakery Items

Modified waxy starch is extensively used as a thickener in the food industry. It enhances the texture and consistency of various food products, such as soups, sauces, and gravies. Additionally, it acts as an emulsifier, aiding in the stabilization of emulsions like salad dressings and mayonnaise. In the bakery industry, modified waxy starch improves the texture, moisture retention, and shelf life of bakery items like bread, cakes, and pastries. Furthermore, it finds application in various other sectors where thickening and stabilization properties are required, such as pharmaceuticals and cosmetics.

For thickening foods, sizing and coating papers, textile sizing, use in drilling muds, adhesive formulations, and many other applications, starch gelatinization is required. The related phenomenon - formation of solid gel, gelation - occurs upon the cooling of gelatinized starch.viscosity, enables expansion in snacks, and has very low resistance to breakdown during processing.