Our starch enhances the properties of food products to align with production processes, from increasing viscosity and texture stability—making sauces, creams, and soups thicker and more consistent to improving elasticity and adhesion, which is ideal for processed meat products, bakery items, and noodles.
Our starch also withstands high temperatures and various production processes, reducing product degradation issues and helping maintain the quality of frozen foods by minimizing moisture loss and preserving product shape after thawing.
Sausages: 5-15%
Further: 15-20%
Dim-sum: 5-15%
Noodles: 10-15%
Frozen Food: 10-15%
Sauce: 5-15%
Frozen Food: 15-20%
Meat : 15-20%
Snacks: 5-10%
Rice Noodles: 10-20%
Batter Mix: 15-20%
Oyster Sauce: 1-4%
Chili Sauce: 2-6%
