Oxidized Starch
It is a modified tapioca starch shaped, produced and manufactured by means of oxygenation of high excellence quality native tapioca starch with a changed variety of oxidizing agents and oxidized starch as are attained. The Oxidized Starch has smaller chain sizes and length than native starches. Oxidized Starch advances whiteness and decreases microbiological content. Also, the hydrogen attachment reduces the propensity and tendency to retro-gradation. Manufacturing and producing soft bodied gels of high clearness, Oxidized Starches are the finest and best thickener for applications requiring and needful gels of low inflexibility and rigidity. Oxidized Starch improves adhesion in batters and breading. Thinned and diluted resolutions of highly quality oxidized starches remain strong and clear on lengthy and prolonged storage, manufacturing and making them suitable for many applications.
Uses of Oxidized Starch
– As stabilizers in milk and ice-cream dessert, pudding and dessert production and manufacturing
– In confection and confectionary industry as organization and structure creators for research and preparation of lukuma, deserts, fillings, soufflé, jellies etc.
– In blistering and baking industry it expands and improve physical possessions and properties of dough, increases and intensification its capability to grip and hold gases.
– In paper manufacturing and production it is used for getting into mass, firm and for surface and superficial sizing, escalations and increases strength and progresses and improve quality of paper and insubstantial cardboard on the basis of primary and secondary semi-finished products and crops.
– For manufacturing and preparation of batter coating or covering that is used for frying of fish and meat in a manifesting and or production environment.
– In fabric and or textile industry for yarn smoothing and flattering.
– In structure and construction industry for production and creation of isolation cardboard and acoustic tiles.
