Chemically modified Non-GMO starches based on waxy maize.
Uniquely tailored to provide excellent thickening capacity and good stability against heat, freeze/thaw, acid and shear.
- Acetylated Distarch Adipate
- Pregelatinized Acetylated Distarch Adipate
- Propoxylated Distarch Phosphate
Acetylated Distarch Adipate 1800
This chemically modified waxy maize starch offers excellent thickening capacity and good stability against heat, freeze/thaw, and acid. Aqueous cook-up solutions yield transparent, smooth, and short-textured pastes, which do not gelatinize even after extended storage and show very little sign of syneresis.
Gelatinization temperature: approx. 65 °C
Viscosity (Brabender – 6.25 % in substance, 350 cmg cup):
- after reaching 95 °C: 900 – 1,250 BU
- after cooling to 50 °C: 1,400 – 1,800 BU
Applications:
- Condiments (Mayonnaise, Ketchup, Dressings) – Excellent thickening capacity & high-shear stability
- Yogurts – Excellent thickener
- Frozen Foods (Soups, Sauces) – Good consistency after defrosting, low syneresis
- Fruit Preparations – No gel-formation, creamy texture, excellent bake-stability
Acetylated Distarch Adipate 1300
This starch is specially adapted to UHT applications (ultra-high temperature), sour food products (until approx. pH = 3) and already gelatinized products that are exposed to high shear stress (pumps, mills, mixers, etc.).
Gelatinization temperature: approx. 65 °C
Viscosity (Brabender – 6.25 % in substance, 350 cmg cup):
- after reaching 95 °C: 650 – 950 BU
- after cooling to 50 °C: 1,000 – 1,300 BU
Applications:
- Condiments (Mayonnaise, Ketchup) – Good thickening capacity, even at low pH-values and at high shear-stress
- Heat Sterilized Cans – Good warmth transition and thickening capacity, no syneresis
- UHT Sterilized Dairy Products (Ready-Made Pudding Creams) – Good warmth transition, creamy consistency, no syneresis
Acetylated Distarch Adipate 1750
This chemically modified waxy maize starch is characterized by its high thickening capacity and its excellent heat-, freeze-/thaw-, acid, and shear stability. Aqueous cook-up solutions yield transparent, smooth and short-textured pastes. They do not gelatinize even after cooling or extended storage.
Gelatinization temperature: approx. 65 °C
Viscosity (Brabender – 6.25 % in substance, 350 cmg cup):
- after reaching 95 °C: 900 – 1,200 BU
- after cooling to 50 °C: 1,400 – 1,750 BU
Applications:
- Condiments (Mayonnaise, Ketchup, Dressings & Creams) – Thickener and binder with good shear stability
- Frozen Foods (Soups, Sauces) – Good consistency after defrosting, low syneresis
- Fruit Preparations – No gel-formation, products remain creamy
Acetylated Distarch Adipate 1600 – Pregel
This modified starch is suitable as a thickening and binding agent and is particularly recommended for all food products (acid or neutral) manufactured in a “cold process”.
Viscosity (Brabender – 6.0 % in substance, 350 cmg cup):
- after 2.5 h at 25 °C: 1,000 – 1,600 BU
Applications:
- Condiments (Mayonnaise, Dressings, Ketchup) – Thickener and binder with excellent stability against shear stress and syneresis
- Instant Products (Dessert Creams, Fruit Sauces) – Thickener and binder, gives a creamy texture to the products, has no tendency to gel but remains smooth and creamy
- Fruit Preparations & Bakery Products — Provides uniform consistency and a creamy texture
Propoxylated Distarch Phosphate 1300
This product is also used in frozen foods including pie fillings, gravies and sauces that are used for frozen entrees.
Gelatinization temperature: approx. 55 °C
Viscosity (Brabender – 6.25 % in substance, 350 cmg cup):
- after reaching 95 °C: approx. 600 BU
- after cooling to 50 °C: approx. 1,300 BU
Applications:
- Fruit Preparations & Bakery Products – Typical short, creamy texture with a transparent appearance and neutral taste
Propoxylated Distarch Phosphate 700
This product is recommended for use in high pH foods, such as cream products, as well as acid containing foods. It is particularly well suited for canned products especially low acid, aseptically processed foods including cream-based sauces and puddings.
Gelatinization temperature: approx. 55 °C
Viscosity (Brabender – 6.25 % in substance, 350 cmg cup):
- after reaching 95 °C: approx. 250 BU
- after cooling to 50 °C: approx. 700 BU
Applications:
- Yogurt, UHT Pudding – Creamy texture, glossy appearance
Contact info@austradeinc.com for more information or to request a sample.