Potato starch contains typical large oval spherical granules, their size ranges between 5 and 100 μm. Potato starch is a very refined starch, containing minimal protein or fat. This gives the powder a clear white color, and the cooked starch typical characteristics of neutral taste, good clarity, high binding strength, long texture and a minimal tendency to foaming or yellowing of the solution.

Specification

Characteristics

Potato starch contains approximately 800 ppm phosphate bound to the starch, this increases the viscosity and gives the solution a slightly anionic character, a low gelatinization temperature (approximately 140 °F or 60 °C), and high swelling power.

Main advantages of potato starch:

• Neutral taste
• White color
• transparent gel
• Soft creamy texture, possible fat replacer
• GMO-, gluten- and allergen-free
• Great digestibility

Applications

• To use as a thickener, first, dissolve the starch in a small amount of water to create a slurry, then add to sauce and stir until thickened. Potato starch loses its thickening ability when boiled, so it is best added near the end of cooking time in hot dishes.
• Add to baked goods (especially gluten-free) for better texture and binding.

Organic Cornstarch is gluten-free with no additives or preservatives. it is 100% natural and completely Non-GMO. Cornstarch is a wonderful thickening and stabilizing agent. It can be used in baby foods, medicines, sauces, and other processed food mixes. Corn starch is the preferred anti-stick agent on medical products and the major source of glucose for humans.

Corn starch is starch that is ground from the white endosperm at the heart of a kernel of corn. It’s used as a thickening agent in cooking, a health-conscious alternative to talc, and the main ingredient in biodegradable plastic. Powdered sugar also includes a small amount so that it does not clump.

We supply the EU & USDA-certified organic cornstarch and organic waxy corn starch. They are all 100% gluten-free and Non-GMO.

Specification

Characteristics & Application

1. Corn starch is used as a thickening agent in liquid-based foods (e.g., soup, sauces, gravies, custard), usually by mixing it with a lower-temperature liquid to form a paste or slurry. It is sometimes preferred over flour alone because it forms a translucent mixture, rather than an opaque one. As the starch is heated, the molecular chains unravel, allowing them to collide with other starch chains to form a mesh, thickening the liquid (Starch gelatinization).
2. It is usually included as an anti-caking agent in powdered sugar (10X or confectioner’s sugar). Baby powder often includes Corn starch among its ingredients.
3. Corn starch when mixed with a fluid can make a non-Newtonian fluid, e.g. adding water makes Oobleck, and adding oil makes an Electrorheological fluid.
4. A common substitute is arrowroot, which replaces Corn starch on a 1:1 ratio.
5. It is added to a batter that coated chicken nuggets increased oil absorption and crispness after the latter stages of frying.
6. It can be used to manufacture bioplastics.
7. It is the preferred anti-stick agent on medical products made from natural latex, including condoms, diaphragms, and medical gloves. Prior usage of talc was abandoned as talc was believed to be a carcinogen.
8. Food producers reduce production costs by adding varying amounts of Corn starch to foods, for example to cheese and yogurt. This is more common in the United States of America where the Congress and the Department of Agriculture subsidize and reduce its cost to food manufacturers.
9. When roasted in a standard oven it produced dextrin, a chemical compound with uses ranging from adhesive to binder for fireworks.
10. It is used to supply glucose to humans who have glycogen storage disease (GSD). Without this, they would not thrive (i.e. little, if any, weight gain) and thus die. Corn starch can be used starting at age 6 – 12 months which allows feeds to be spaced and glucose fluctuations to be minimized.

Packing

Waxy corn starch is obtained by wet milling and extraction of waxy corn. The content of amylopectin is more than 95%. It is a kind of polysaccharide substance with different molecular weights. The degree of polymerization is between 600-6000. It is a special starch variety with a high price and wide application. It has been widely used in bakery food, children’s food, puffed food, frozen food, and other food industries.

Specification

Characteristic

Wax corn starch is widely used in different industries, but almost all have to be heated and gelatinized before they can be used. After gelatinization, the properties of the paste, such as point degree, transparency, shear resistance, and retrogradation, have a significant impact on its application effect.

In waxy corn starch, amylopectin exists in the form of a double helical structure, which forms a crystalline region through hydrogen bond association and is heated to provide energy to break the oxygen bond, thereby causing gelatinization. The gelatinization process can be regarded as the melting process of starch crystallites.

The particles undergo a phase transition from order to disorder. This process includes water absorption and heat absorption of starch particles, swelling and hydration, the disappearance of crystalline state, and a sharp increase in paste point. Large and complicated phenomena.

The mung bean starch is also extracted from them to make jellies and “transparent/cellophane” noodles. In Vietnam, the transparent wrapping of Vietnamese spring rolls is made from mung bean flour. In Filipino cuisine, meat is sauteed with garlic, onions, and bay leaves, then mung beans are added and cooked. Mung batter is used to make crepes named Pesarattu in Andhra Pradesh, India, copying other Southeast Asian cooking methods. Vitamins, calcium, iron, and phosphorus ratio are higher than in crude rice. So it got good value both as food and as medicine, in the hot summer, mung bean soup is a nice to drink for local folks to drive away heat.

Specification

Health Benefits

• Rich source of minerals viz., potassium, magnesium, folic acid, zinc, iron, phosphorus. Potassium and magnesium are important for heart health. Folic acid and iron are very important for pregnant and childbearing women.
• Rich source of dietary fiber. The fiber comprises two types, insoluble and soluble. The insoluble fiber helps to keep the digestive system healthy and reduces the problems of constipation. Soluble fiber helps to reduce blood cholesterol and blood sugar levels.
• The rich source is Vitamin C vital for up keeping your health and preventing diseases. Vitamin C rejuvenates the immune system and keeps the common fever, sore throat, and cold away from you. The sprouts of this bean provide an excellent source of vitamin C whose levels are comparable to that of fruits.
• As a legume, it’s an excellent source of protein, devoid of saturated fats. Eating a bowl of soup made of green grams daily is a great way to meet the daily needs of protein requirements of our body.
• It helps you in maintaining good cardiovascular health. Eating green gram regularly helps you get rid of bad cholesterol and improve the flexibility of arteries and veins, excellent for your heart health and help to regulate blood pressure to healthy levels.
• Daily intake achieves the detoxification process of the body and improves your metabolism and thus finds a place in Indian Ayurveda as well as Chinese natural medicine systems to beat chronic disease conditions.
• These beans are low in calories and rich in fiber. Eating a small cup of Green gram soup on daily basis satiates your stomach, and prevents your overeating habit.
• Is a good source of phosphorous that plays a role in proper cellular functions and repair mechanisms, and helps maintain the health of the heart and nerves.
• Rich source of Calcium which is required for strengthening bones. Sprouted green gram dal is good for bones for people of all age groups, especially for women.

Packing

Organic pea starch is made by high-quality organic non-GMO pea. Using the most advanced close-loop flowing technology, through the process of isolation, rinse, vacuum dehydration, and drying. High % of Amylose, excellent whiteness, good brightness, strong elasticity, high toughness, and high viscosity.

Organic Pea starch is a raw material with many functional characters. Pea starch has a positive influence on both the process and the final product. Pea starch is a natural gluten-free carbohydrate, and it is also palatable thanks to the presence of simple sugars.

Specification

Characteristics

• Excellent egg replacer
• Vegan/vegetarian
• Excellent source of iron
• Non-GMO
• Guaranteed gluten-free and soy-free
• Great tasting with easily masked flavor
• Suspendable
• Aids satiety as a dietary protein source
• Allergen-friendly
• Naturally cholesterol-free
• Environmentally friendly protein
• Intermediate absorption
• No contamination with growth hormones (rBST/bGH), anabolic steroids, or antibiotics

Applications

• Meat Products:  improving texture and mouthfeel for high yield pork hams, poultry rolls and hams, patés, and vegetarian products
• Canned products: stable in process conditions for sausages and other processed meats
• Soups/sauces:  gives pulpy texture as a thickener in instant soups and high viscosity dressings
• Bakery Products:  stable in process conditions for baked snacks, breakfast cereals, fruit fillings
• Dairy Products:  superior gelling fit for chocolate mousse and custard cream

Sample

• 100g-200g sample for free
• Convenient DHL, FEDEX, UPS, and EMS service

Packing

Rice Starch is gluten-free with no additives or preservatives. it is 100% natural and completely GMO-free, and made from the same raw material of rice protein.

Among all commercial starch, rice starch has the smallest particle size, and its particle size is about 3 x 3-8 x 3. Organic Rice starch with small particles, color, and luster are white, easy to digest, and low allergenic excellent features, and after the paste has an exquisite structure and similar cream flavor, so in special food such as baby food, medicine, and cosmetics industry has important application value. At the same time, rice starch as a renewable resource has also played a good substitute for many traditional non-renewable resources.

Specification

Characteristics

Rice starch has a very fine granularity with granules having about the same size as fat globules, making it a possible fat replacer. After heating with water it forms a gel with a smooth and creamy texture.

Rice starch also has a neutral taste and clear white color, assuring the preservation of the authentic taste and color of your food product.

Main advantages of rice starch:

• Neutral taste
• White color
• transparent gel
• Soft creamy texture, possible fat replacer
• GMO-, gluten- and allergen-free
• Great digestibility

Applications

Rice starch can be used in a large number of applications, including

• baby foods and organic infant meals
• ready-to-eat meals
• soups & sauces
• cereals and cereal bars
• confectionery coatings
• …

Packing