Modified Starches

Modified Starches

Starch is usually modified through the treatment of native starch with small amounts of approved reagents. This can improve many properties of the native starch, including its viscosity, gelatinization temperature, colloidal properties, freeze-thaw stability, and resistance to acid and shear conditions.

Conventional Quality

  • AGENADYN*
    acid thinned corn starch
  • AGENAJEL*
    E1422 and E1442 modified waxy corn starches

* Produkte von Ebro Ingredients

Features

 provides viscosity and texture

good process stability (heat, shear, acid, freeze-thaw)

Applications

Bakery

  • Fresh and frozen pie fillings
  • Bakery cream
  • Fruit fillings

Convenience

  • Frozen soups and sauces
  • UHT soups and sauces
  • Dressings

Dairy & Ice Cream

  • UHT desserts