At KMC we offers various modified starches to meet your specific needs. Discover how you can use modified starches in your food production.
The KMC advantage
In food processing, mechanical treatment is frequently applied and heat treatment and/or low pH conditions are important features. Under these conditions, a native potato starch is not suitable, thus a modification is required.
Modification allows us to optimise our starch solutions to specific application and processing conditions e.g. improving stability towards shear, heat and pH and reducing retrogradation.
Some of our modified starches are:
- Adamyl
This modified starch combines the properties from different modifications, demonstrating resistance towards heat, low pH and shear as well as decreasing retrogradation.
Typical applications are soups/sauces, meat and dairy.
- Amylacetate
Amylacetate from KMC has a low gelatinisation temperature and excellent transparency of the starch solution, making it exceptionally suitable for e.g. noodles.
Furthermore it reduces the tendency to water separation, for example in meat & fish products.
Other typical applications are soups/sauces and snacks.
- Texamyl
Texamyl is a range of starches with various modifications developed for applications where a high concentration of starch is required.
These starches are typically applied in dry mixes, coatings and puddings.
A side from our modified starches we also offer solutions for plant-based meat alternatives. There are more plant-based meat options than ever before. With the KMC PlantDeli range, you will be able to offer plant-based alternatives to cold cuts and other meat products.
Our PlantDeli H100 is perfect in ham solutions and perfect for both cold and warm consumption. Eg. sandwiches, toast or as topping on a pizza.
Without compromising on taste and quality you can cost optimize your recipe with a few ingredients and easy to process solution from KMC.
