Starch and Its Forms
We are offering starch in different forms that is modified, raw and starch. Starch is a natural polysaccharide and a high molecular weight polymer of alpha-D glucose. It is accumulated in plant tubes, seeds, stalks, roots, fruits, grains and leaves. Being nature’s primary means of strong energy, our is Grain and root based starches are tasteless and the industrially extracted starch contains taste. The inexpensive abundant product is a reserve carbohydrate of plants and is Following are different forms of starch:
- Native Starch: Industrially extracted starch
- Bleached Starch: Bright starch with low viscosity
- Dual Starch: Two group substituted starch like cationic starch, amphoteric starch, etc.
- Thin Boiling: Very low in viscosity on high in fluidity
- Thick Boiling Starch: Starch very high in viscosity or low in fluidity.
- Waxy Starch: Starch having high percentage of amylopectin with good property of adhesives
- Gelatinize Starch: Starch cooked in water suspension to the point where swelling of the granules forms a viscous solution is gelatinize starch
- Pregel or Pregelatinized Starch: Starch gelatinized and dried retaining their granular nature, which swell and gain viscosity in cold or ambient water or in food preparation involving little or no heating
- Instant Starch: Pregelatinized starch mainly used in textile industries
- Dusting Starch: This starch is of 300 mesh size, used mainly for medical purpose
- Thixotropic Starch: Highly viscous starch
- Agglomerates: Cross linking starch
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