Modified Corn Starch (E1442)

Modified Corn Starch

Modified corn starch undergoes physical, enzymatic, or chemical treatment to enhance stability, freeze-thaw resistance, and process tolerance beyond native starch. In the food industry, it maintains consistent viscosity through heating, shearing, and freezing cycles in ready meals and UHT products, prevents syneresis in dressings and yogurts, and delivers reliable performance in high-stress manufacturing environments. This makes it ideal for extended shelf life and convenience foods requiring texture integrity.

Food Industry Applications

• Sauces, ready meals: Holds stable viscosity through multiple freeze-thaw and microwave cycles, preventing watery separation and maintaining glossy thickness from factory to plate.

• Dressings, emulsions: Stabilizes oil droplets in mayonnaise and vinaigrettes, ensuring creaminess and uniform suspension of spices even after shaking or refrigeration.

• Bakery, fillings: Resists starch retrogradation in frozen pies and danish fillings, keeping them juicy and sliceable without gumminess after thawing.

• Dairy, desserts: Prevents serum separation (wheying off) in UHT yogurts, puddings, and flavored milks by forming a protective gel network around proteins.

• Snacks, coatings: Creates heat-resistant films in battered fish sticks and extruded snacks, delivering crisp exteriors that stay crunchy without sogginess.

Other Industry Applications

In the paper industry, improves surface strength and printability in sizing; in the adhesives industry, enhances tack and bonding performance; in the textiles industry, provides sizing for yarn protection during weaving.