Modified Tapioca (Cassava) Starch

Modified Tapioca Starch

Cross linked
Crocess linked process is to control starch structure and provide starch cutting, tearing thence we have better control and flexibility in dealing with formulation. Cross linked make spoiled starch become stronger so their cooked are more viscous and heavy-bodied and less likely to break down with extend cooking time.
Our company do the research and develop the method to serve your satisfy and we have current product are:
- Noodle: Cross linked starch method can improve the properites of starch product such as high tensile strength and high stability also decrease the dissolution of starch firm and our company have current product called CMS-C2
- Meat ball: This method improve the water-holding ability make the product look moisture and lower gelatinization temperature and also improve the gel clarity. Our company product is CMS-C8
- Fish ball, Ham, sausage: increase the stability and good resistance also increasing peak vicidity. Our company have product to satisfy customer is CMS-C2


Acetylate Modified Starch
This modification is created by a process of natural starch this modification prevent gelling and weeping also improve its stability and water-holding, increasing peak viscidity and gel clarity.
- Rice, cracker, eel sauce: This modification ca prvide gross, high soft and smooth in mouth. Our product is CMS-VC30
-Rice milk: This modification prevent separation and stable viscosity. Our company product is CMS-VC20


Octenyl succinate acid
This modification is developed for powdered seasonings andto provide emulsion excellent stabiliy.
- Salad dressing: improve good emulsifier for low-fat dressing and also help improve good colloidal, stability and water holding as well. Our company product is CMS-NO3
- Mayonnaise: This modification can used as yolk placer and good oil dispersion.

Oxidation
Oxidized starch has a shorter circuit length than natural starch. This modification create prudct of stable pliability, improve the withness, reduce retrogradation. Starch gel have high soft and clarity.
- Rice, cracker, eel sauce: This modification can provide gross, high soft and smooth in mouth. Our company product is CMS-03
- Rice milk: This modification prevent separation and stable viscosity. Our company product is CMS-03