Starches (Modified)
What Are Modified Starches?
To produce Modified Starches, the Native Starch slurry is modified by treating it by physical, chemical, or enzymatic means.
This modification is usually done to enhance the functional properties of the starch, to suit a specific requirement from a food producer, either acting on the texture of the food to which it is added, or as a suitable fat replacement in low-fat foods for example.
We have sourced the best Modified Starches from around the world to make sure our clients have access to premium products.
Tapioca
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Modified tapioca starch is engineered to have enhanced stability and resistance to specific processing conditions, making it suitable for various food applications that require stability during processing, freezing, reheating, or acidic conditions.
Maize
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Modified starch is maize starch that has undergone further enzymatic and physical treatment to alter its physical properties. This modified version has greater stabilisation and emulsification properties, greater thickening capacity, better binding properties, etc. The modified maize starch does not impart any flavour to the food and is added purely to improve texture and consistency.
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