Bakery is the major sector of food industry, deliver quite a diversified bakery foods to satisfy consumers demand. We have decades of experience of developing modified starches to cover a broad range of bakery products, including baked foods, bisuits, desserts, fillings.

Our bakery range modified starches, have developed a variety of CWS starches and cook up starches to meet various processing demands. These bakery modified starches play important roles in dough building, water binding, texturizing and lead to desired texture, freeze-thaw stability, mouthfeel, extended shelf-life of the products.

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We have developed a series of modified waxy maize starch for fluid or semi-fluid convenient foods, ranging from cooking sauces (e.g. soya sauce, oyster sauce), food dressings, fillings and emulsions like mayonnaise, to ketchup, etc. These modified starch starches acts as excellent thickener and stabilizer to improve texture, stability, mouth-feel and appearance of above foods. This range of modified starches give flexibility to customers to use for both hot and cold prepared products, to satisfy the processing needs due to functions and advantages as follow:

    Viscosity and texture build-up;

    Enhance stability against heat, acid, shear and homogeneous processes;

    Provide pulpy to shiny body and creamy mouthfeel;

    High clarity and glaze of appearance;

    Freeze-thaw stable;

     Extend shelf-life.

We have good experience in developing a range of modified starches to translate customers' desires into delectable snack foods, including coated nuts, directly expanded snacks, fried expanded pellets, stackable/formed chips, baked snacks, etc.

Our snack modified starches range contains pregelatinized starches, cross-linked pregelatinized starches and cook-up starches, which can enable our customers to diversify snack foods with desired expansion, texture, crunck, appearance, etc. The pregelatinized starches act as a good moisture distributor and binder in the premix, and give extrusion capability, firm texture and shape of the snacks. The cook-up starch improve the stability, controlled expansion and crispy texture of the snacks. Our snack modified starches also give our customers options of starch origin, including tapioca, potato, waxy maize, depending on requirements on processing, texture and flovers.

We have good experience for years to provide modified starch solutions to assist our customers to create a variety of confectionaries, including gum jellies, chewy candy, marshmallows and aerated confections, etc. We have developed a range of modified starch, with various characteristics of clarity, viscosity, elasticity, gelling properties, etc. Therefore, we can achieve various texture solutions to our customers, from an elastic gelatin-like texture to a soft, chewy feel by this rang of modified starches. It makes possibility to diversify a wide range of products with unique texture created by our modified starch to satisfy consumers prefer.

Apart fro a good texture agent, our modified starches can satisfy a wide range of confectionary processes, and also favorable to our customers to extend shelf-life, save cost, etc. For example, the thin-boling starches can be used in high concentration to save stoving time and elevate production capacity, due to its low viscosity at high temperature. The starches with fast gelling property are used as good gelling agent to fully or partially replace gelatin and arabic gum.

Flavor and seasonings are the important ingredients for food industry to satisfy the consumers by attractive taste and flavor. Protect flavor form degrading and controlled flavor release are the critical challenges for flavor and seasoning manufacturers.

We have developed an OSA modified starch as a cost -effective solution to protect flavor oil from degradatioin, oxidation and volatile evaporation, by encapsulating the flavor oil/fat into spray dried powder due to its excellent emulsification and retention property. This encapsulated powder is also an effective way of flavor dispersion and instant release, and it provides ease of handling and incorporation into dry food recipes.

We have a ranges of other modified starches developed for flavor and seasonings sector as well, providing emulsifying, thickening, retention effects to the product, achieve the flavors and seasonings with desired texture, stability and flavor release as the consumers prefer. This range of modified starches also give cost-effective options to customers to substitute traditional high cost ingredients like arabic gum and gelatin, etc.