Modified starch is processed by physical, chemical or enzymatic methods to overcome the defects of native starch. It is widely used across industries.
In food industry, it acts as thickener, stabilizer and water retention agent for sauces, frozen food, bakery and dairy products, improving texture and shelf life.
It also serves for paper strengthening, textile sizing, daily chemical thickening, pharmaceutical excipients, as well as construction and petroleum fields with stable, eco-friendly and cost-effective performance.
