Modified Starch

Yellow Dextrin
Yellow dextrin are partially hydrolyzed starches that are prepared by heating or dry roasting starch in the presence of an acid catalyst . The conversion process – the change from starch to dextrin – changes the properties of the parent starch in several ways. Notably, the dextrin is suited for various industrial applications. Dextrin exhibits a thinner cooked-paste viscosity, increased cold water solubility and a color change from white to off-white or yellow.


White Dextrin
White dextrin are partially hydrolyzed starches suited for various industrial applications that are prepared by heating or dry roasting starch in the presence of an acid catalyst. The conversion process – the change from starch to dextrin – changes the properties of the parent starch in several ways. Notably, the dextrin exhibits a thinner cooked-paste viscosity, increased cold water solubility, and a color change from white to off-white. White dextrin is lightly converted to those that approach the very highly converted character of the yellow dextrin’s.


British Gum
British Gum is a starch derivative produced when dry starch is subjected to heat treatment and suited for various industrial applications.


Acid Modified Starch Food Grade
Acid modified starch is usually referred to as thin boiling starch, because it exhibits a lower hot paste viscosity than that of the original unmodified starch. This type of starch is suited for various industrial applications and particularly useful in the manufacturing of gum confectionery.


Acid Modified Starch Industrial Grade
Acid modified starch is usually referred to as thin boiling starch, because it exhibits a lower hot paste viscosity than that of the original unmodified starch. This type of modified starch is particularly useful in the manufacture of Gypsum board.


Cationic Starch
This product is a cationic hot water soluble maize starch suited for various industrial applications and specially paper wet end applications.