Modified Potato Starch is a functional starch ingredient developed to improve texture, viscosity, process stability, freeze-thaw resistance, heat stability or shear tolerance according to the selected modification type. It is widely used in sauces, soups, meat products, frozen foods, snacks, noodles, bakery fillings and industrial food formulations.
Different food systems require different starch performance. Some buyers need stronger thickening, while others need better freeze-thaw stability, acid resistance, shear resistance or smooth mouthfeel. Modified potato starch can be selected according to the final application.
General Product Data:
Appearance: White powder
Odor: Neutral, free from foreign odor
Moisture: ≤ 12.0%
pH: 5.5–7.5
Packaging: 25 kg/bag
Shelf Life: 24 months
Storage: Cool, dry and ventilated place
Country of Origin: China
Available Type Reference:
E1404: Oxidized starch, suitable for improved stability and smooth texture
E1412: Distarch phosphate, suitable for thickening and processing stability
E1414: Acetylated distarch phosphate, suitable for improved freeze-thaw and shear tolerance
E1422: Acetylated distarch adipate, suitable for sauces, frozen foods and stable viscosity
E1442: Hydroxypropyl distarch phosphate, suitable for heat, shear and acid tolerance
Application Performance:
Sauces and Soups: stable viscosity and smooth mouthfeel
Frozen Foods: improved freeze-thaw stability
Meat Products: water retention and texture support
Noodles: elasticity and processing improvement
Bakery Fillings: filling stability and reduced syneresis
Snack Processing: texture and expansion support
Product Features:
- Multiple modification types available
- Helps improve viscosity and processing stability
- Suitable for frozen, heated and acidic food systems
- Custom selection based on customer application
- Bulk export supply and technical documentation support
- TDS and COA available according to product grade