Modified starches - are starches, whose properties are changed as a result of physical, chemical, biochemical or combined processing. Widely used in the production of various confectionery and dairy products, acquiring great importance due to its structure, natural taste, not animal origin and its effectiveness. Important parameters for selection of the most effective modified starch are: the peculiarities of the process, the desired structure and taste, and also the storage conditions of the finished product. High quality modified starches prevent syneresis and thus prolong shelf life of final product.
Unique Technological Offer
- Global system of quality management Total Quality Management
- Meeting the requirements of the European food legislation, raw materials and its derivatives do not contain GMO
- Innovation and professional competence to produce the products of consistently high quality
Modified starches are recommended to be used in the manufacture of such dairy products like yogurt, pudding-dessert, sour cream and soft margarine (spread). Modified starch is often added to fruit fillers for yoghurt, to improve the structure and stability of yogurt, and also to increase the viscosity of the fruit additives, or jam. We distinguish starches of cold and hot swelling, when choosing the right starch it is important to take into account the relevant parameters and indicators of products, peculiarities of technological process and the way of product storage. Multiple excess of the recommended application rates can have negative affect on organoleptic properties of the finished product.
A range of modified starches
- Amydex series
Starch of series ELIANE
Starch of series FARINEX
Starch of series PASELLI
Starch of series PERFECTAMYL
Starch of series SELECTAMYL
Starch of series PERFECTABIND