Please be advised that there are numerous cassava growing regions in Vietnam, and the price of the product can vary slightly depending on the factory, growing area, and geographical location. It is important to note that each of our factories has its own set of specifications. The Factory 5-TNT located in Tan Binh, Tay Ninh […]
Please be advised that there are numerous cassava growing regions in Vietnam, and the price of the product can vary slightly depending on the factory, growing area, and geographical location. It is important to note that each of our factories has its own set of specifications. The Factory 3-SNT located in Hoa Hiep, Tan Bien, […]
Cationic starch is a type of starch that has been modified to carry a positive charge on its molecular structure. This modification is achieved by adding positively charged groups, such as quaternary ammonium or amino groups, to the starch molecule. Properties The resulting cationic starch has unique properties, such as improved water solubility, adhesion, and […]
Pregelatinized tapioca starch is a modified starch derived from tapioca roots. It is processed through a pre-gelatinization process, which involves heating the starch to break down its granular structure and make it more soluble in cold water. The resulting starch is then dried and powdered. Functional uses Thickener, stabilizer, binder, emulsifier Applications Food industry: bakery, meatballs, sauces, yogurt, […]
Native tapioca starch is a starch that is extracted from the root of the cassava plant. It is a natural, unmodified starch that is commonly used as a thickening and binding agent in a variety of food products. Functional uses Thickener, stabilizer, binder, emulsifier Applications Food industry: Baked products, rice noodles, batter mix, etc Non-food: adhesive, textile, cosmetic, […]
Acetylated oxidized starch is a modified starch. It is obtained by treatment of food starch with sodium hypochlorite followed by esterification with acetic anhydride in accordance with good manufacturing practice (GMP). Oxidation involves the deliberate production of carboxyl groups. Acetylation results in substitution of hydroxyl groups with acetyl esters. INS No. 1451 CAS number: 68187-08-6 H/S code: 3505.10.90 Quality Certificates: HACCP (Hazard Analysis and Critical Control Points), USFDA (United States Food […]
Starch sodium octenyl succinate is a modified starch. It is obtained by esterification of food starch with octenyl-succinic anhydride, and neutralization with either sodium hydroxide or sodium carbonate as a pH buffer, in accordance with good manufacturing practice (GMP). INS No. 1450 CAS number: H/S code: 3505.10.90 Quality Certificates: HACCP (Hazard Analysis and Critical Control Points), USFDA (United States Food & Drug Administration), FSSC 22000, the Halal and […]
Acetylated distarch adipate is a modified starch. It is obtained by esterification of food starch with acetic anhydride and esterification/cross-linking with adipic anhydride, in accordance with good manufacturing practice (GMP). Acetylation results in substitution of hydroxyl groups with acetyl esters. In cases of cross-linking, where adipic anhydride, connects two chains, the structure can be represented by: Starch-O-R-O-Starch, where R = CO-(CH2)4-CO and Starch refers to the linear […]
Acetylated distarch phosphate is a modified starch. It is obtained by esterification/cross-linking of food starch with sodium trimetaphosphate or phosphorus oxychloride combined with esterification with acetic anhydride or vinyl acetate in accordance with good manufacturing practice (GMP). Acetylation results in substitution of hydroxyl groups with acetyl esters. In cases of cross-linking, where a polyfunctional substituting agent, such as phosphorus oxychloride, connects two chains, the structure can be represented by: Starch-O-R-O-Starch, where […]
Phosphated distarch phosphate is a modified starch. It is obtained by esterification/cross-linking of food starch with sodium trimetaphosphate or phosphorus oxychloride combined with esterification with ortho-phosphoric acid, or sodium or potassium ortho-phosphate, or sodium tripolyphosphate, in accordance with good manufacturing practice (GMP). The esterification results in partial substitution in the 2, 3- or 6- position of the anhydroglucose unit unless the 6-position is occupied for branching. In the […]
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