Modified Starches
To improve the functional properties and increase their versatility in different processing conditions, native starches can be physically modified to gelatinise the starch, or chemically modified to stabilise the starch or to develop a specific viscosity and gelling profile.
Our brands include:
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C☆ActiStar™
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C☆DeliTex™
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C☆BatterCrisp™
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C☆EmCap™
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C☆EmTex™
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TexDesign™
Thinned Starches
Native food starches have good thickening properties because of their high molecular weight polymeric components. Thinned starches with reduced viscosity have been developed for food applications that typically utilize a high starch content.
Our brands include
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C☆Set™
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C☆AraSet™
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C☆ClearSet™
Stabilized Starches
In addition to the above conversion reactions, several cross-linking and substitution reactions are used to stabilize starch: cross-linking improves viscosity, stability, as well as high temperature, acid and shear resistance. The key benefits of cross-linking, even at low levels, are granular stability and improved paste texture.
Substitution improves shelf-life and freeze-thaw stability and improves paste clarity and water holding capacity.
Our brands include:
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C☆Tex™
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C☆StabiTex™
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C☆CreamTex™
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C☆PolarTex™
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C☆CreamAx™
Pregelatinized starches
Pregelatinization gives native and stabilized starches the ability to form a cold water paste. They develop viscosity without the need for heat which means that the food manufacturer does not need to pre-cook the starch. Pregelatinized starches retain most of the functional properties and viscosity of the original base material.
Our brands include:
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C☆Tex - Instant™
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C☆StabiTex - Instant™
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C☆PolarTex - Instant™
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C☆HiForm™
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C☆HiForm™A
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C☆PulpTex™
