Corn starch modified pregelatinized cold swelling

Buy modified corn starch pregelatinized _ cold swelling (E1422) wholesale in Ukraine

Swelling starches include those types of starch that can partially or completely dissolve in cold (hot) water. The technology for obtaining such starches occurs by drying the starch suspension in a spray (or roller) dryer at a temperature exceeding the gelatinization temperature of the product. Due to heat treatment, partial or complete destruction of the structure of starch grains takes place.

There are physical, chemical, biological, methods of processing starch, which allow you to change their structure and properties. For example: solubility in cold (hot) water, ability to gel and crystallize, as well as resistance to heat, acids, etc. There are main types of modification: swelling, stabilization (formation of derivatives without cross-linking of molecules), formation of cross-linked polymer chains. Modified starches can be both stabilized and cross-linked.

The price of corn starch modified hot swelling in Ukraine

Pricing is influenced by many factors, due to which the cost of goods may vary. But our company keeps prices at an acceptable level for customers, so that quality products meet favorable prices for buyers.

Product scope:

Fruit and milk-containing fillers, mayonnaises , sour cream and curd creams

Recommended dosage of the product:

for fruit thermostable fillers 5 - 6%

for non-thermostable fillers 3 - 4% of the volume of raw materials

for fillers based on cottage cheese or sour cream:

for thermostable fillers from 4 - 6%

for non-thermostable fillers, and for creams based on sour cream or cottage cheese:

3 - 4% of the volume of raw materials

for the production of mayonnaise:

for mayonnaises and sauces, the dosage is from 3.0 to 5.3%, depending on the weight.

 

Table of composition and main characteristics

Organoleptic indicators	Appearance	Loose mass. No foreign inclusions, no lumps
	Color	White color inherent in the used components
	Taste, smell	Natural, characteristic of the used raw materials that are part of this mixture, neutral, without foreign tastes and odors
physical and chemical indicators	Moisture content, %		15.0%
	pH		4.5 - 7.0
	Viscosity 15 min, MVU		200 - 1000
	Final viscosity, MVU		250 - 1200
Nutritional indicators	Proteins, g / 100 g of dry residue		up to 0.5
	Fats, g / 100 g of solids, including saturated fats		up to 0.15   up to 0.1
	Carbohydrates, g / 100 g dry residue, including starch including sugar		from 97.0 from 97.0 0

Package:

Multilayer bags (25 kg) with polyethylene insert

Storage:

Warranty period of storage of a closed bag in a dry place at a temperature not exceeding 30 ° C -12 months.

Produced in accordance with TU U 15.8-1932507745-001 2012