Modified Starches – abadis arka

Modified starches are produced from natural starches through physical, enzymatic, or chemical processes to enhance their functional properties. We offer high-purity edible modified starches and provide free samples for product development and testing.

**Key Technical Functions:**
Modified starches act as thickeners, stabilizers, and emulsifiers, improving texture, viscosity, freeze-thaw stability, and overall product quality.

**Key Applications:**
These starches are widely used in sauces, soups, baked goods, dairy products, snacks, and ready-to-eat meals, offering superior performance compared to natural starches.

Name	Properties	Key Technical Functions	Main Applications
Cook-up Starch	Requires heat to gelatinize, high viscosity, neutral taste	Thickener, texture modifier, water binder	Sauces, soups, stews, bakery fillings
Emulsifying Starch	Modified for surface activity, amphiphilic properties	Acts as emulsifier and stabilizer, prevents phase separation	Sauces, dressings (salad dressings), dairy products, beverages
Pregelatinized Starch	Instantly dissolves in cold water, pre-cooked, forms gel without heat	Instant thickening, stabilizer, easy hydration	Instant soups, desserts, beverages, ready-mix powders