Factory Supply Waxy Corn Starch for Producing Modified Starch E1422

• CAS No.: 53124-00-8
• Formula: 53124-00-8
• Certification: ISO
• Packaging Material: Plastic
• Storage Method: Normal
• Shelf Life: >12 Months
• Model NO.: Modified Starch E1422
• Main Active Ingredient: Modified Starch
• Application: Meat, Drinks, Flour Products, Condiment, Jelly/Ice Cream, Baked Goods
• Transport Package: 25kg/Bag or at Clients′ Request
• Specification: 25kg/bag
• Trademark: ARGC
• Origin: Shandong
• Production Capacity: 80 Tons Monthly

Product Description

Factory Supply Waxy Corn Starch for Producing Modified Starch E1422

CAS number: 68130-14-3
Product Description:
The paste liquid of this product has bright color, low gelatinization temperature, good freeze-thaw stability, strong high temperature stability, salt and acid resistance, and can be used in a lower pH range. It can account for the good posture and thickness of the products, effectively prevent the products from delamination and thinning, and prolong the shelf life of the products.
Modified starch for meat products series
Modified starch for rice-flour products series
Modified starch for condiments series
Modified starch for bakery ,fillings ,jam ,puree series
Modified starch for dairy products series
Modified starch for cake and bread series
Modified starch for steamed and boiled pastry series
Modified starch for confectioneries series
Modified starch for dried nuts series
Modified starch for additives ,improvers series
Modified starch for glue series
Modified starch for pharmaceutical excipients series

Sample	Modified starch (E1422)	Package	25 kg/bag
Item	Description	Standard
1	(Colour and lustre)	Off white to white
2	(state)		Powder, no visible impurities
3	(smell)		Has the inherent smell of the product, no peculiar smell
4	(Moisture) %		≤13.2
5	pH		≤5.8
6	( Ash) %		≤0.2
7	( Whitness) %		≥92.7
8	(Particle Size) %		≥90.12
9	(Acetyl groups )g/100g		≥2.5
10	B(Viscosity)5%/BU		≥580
11	Drying loss(%)		≤6%
12	SO2 / mg/kg		<30

1. Sauce: mayonnaise, ketchup/tomato sauce, various fruit jam, etc.
2.Yogurt, yogurt products.
3.Replace part of Agar-Agar in jelly.
4.Flavors: bean sauce, chili sauce, salad sauce, etc.
5.Bread, cake, noodles, macaroni, improve the utilization of raw materials, improve taste and flavor.
6.Aquatic products, meat paste products, canned food, etc., strengthen the organization, maintain fresh taste, enhance taste sense.
7.Fruit juice, vegetable juice, wine, etc., as dispersant.
8.Ice cream, caraweis, etc., improve taste and stability.

The product paste is bright in color and has good fluidity;
The product has strong salt resistance, acid resistance and mechanical shear resistance;
The starch paste has strong freeze-thaw stability and can be stored at low temperature;
The product has good compatibility and can be used with other thickeners and stabilizers.