Modified starches
Discover how you can use modified starches in your food production.
Process stability
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
Modified starches
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.
X-Amylo
KMC’s modified starch series X-Amylo gives you increased processing stability and a short texture.
Typical applications are canned meat products and instant soups and sauces.
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.
X-Amylacetate
This modified starch combines the properties from different modifications, demonstrating high resistance towards heat, low pH and shear as well as decreasing retrogradation.
Typical applications are sauces, dressings and baby food.