We produce Distarch Phosphate (E1412) to accord with our consumer’s preferred and ideal textures of their food products. Our E1412 creates outstanding textures and improves mouthfeel in a comprehensive range of food applications. It is suitable for food that is being processed in low pH, high temperature and manufactured by machine, for instance, bread, cake, noodles, snacks and etc. 

Acetylated Starch (E1420) acts a thickener in numerous food applications such as frozen food, baked products, noodles and etc. It is recommended for food manufacture that requires high temperature and is low in pH.

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Hydroxy Propyl Distarch Phosphate (E1442) is normally added and applied to enhance stability of cold storage. Our E1442 is highly recommended for foods with high process tolerance or high level of pH such as cream products as well as other food products that contain acid. It is also suitable for canned products, especially those that are low in acid like cream-based fillings and sauces, both fresh and frozen.

Phosphated Distarch Phosphate (E1413) acts as a stabilizer to improve consistency of frozen food when being frozen or thawed. Our E1413 can also be used to increase yield in cheese production and prevent whey separation while maintaining the same cheese texture.

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Acetylated Distarch Adipate (E1422) acts as a thickening agent and stabilizer, most commonly in fruit fillings and other meat products. Our E1422 has a characteristic of heat tolerant to both low and high temperatures and, hence, is applicable to a variety of food products. It also improves freeze-thaw stability and provides great tolerance different temperature storages.

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Starch Sodium Octenyl Succinate (E1450) is often used to enhance the manufacture of end products. Our TAPIOGEL 993 is one of the modified starches under this type. It is created especially for encapsulation of volatile flavor oils. As it has low viscosity at high solids, it offers great oil retention and enhances consistency.

Acetylated Distarch Phosphate (E1414) acts as a stabilizer for foods that contain oil and is applicable to a comprehensive range of foods. Our E1414 is created to emulsify fat as well as prevent fat separation. With the use of our E1414, your texture will turn gel-like and will be thickened with no heat required.

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Hydroxypropyl Starch (E1440) is normally applied and added to enhance stability in food formulas with alkaline conditions such as syrups, sauces, and baked goods. Our E1440 enhances texture and even improves color and glossiness of product. As it is created from a modified tapioca starch, it is very easy to be dissolved and does not add any taste to the product. It offers better stability for storage in a refrigerator and improves crunchiness to the product even stored in condition with low moisture.