ALLSTARCH 1553
Product family:
Modified starches
Labelling:
Cross-linked starches
Area of Application:
FOOD
Main Characteristics:
Moisture content, % (max.)
13
Bulk weight, g / dm3
450-650
рH - index
5,0-7,5
Protein content, %, max.
0,3
Industry |  Canned foods |  Dairy products |  Confectionery |  Processed fruit and vegetables |  Sauces & dressings |
|---|---|---|---|---|---|
| Benefits & Properties | Emulsion stabilization | Freeze-thaw stability | Humidity control | Taste improvement | Freeze-thaw stability |
| Provides necessary texture | Increases shelf life | Structure formation | Smoothness enchance | Smoothness enchance | |
| Freeze-thaw stability | Thickening and stabilization | Short texture | Syneresis resistant | Syneresis resistant | |
| Humidity control | Viscosity | Smoothness enchance | Thickening and stabilization | Thickening and stabilization | |
| Increases shelf life | Viscosity | Provides necessary texture | |||
| Syneresis resistant |
General Information:
Modified starch Allstarch 1553 is produced by cross-linking wheat starch molecules by phosphates. It improves properties of the starch and makes it suitable for difficult production conditions. Allstarch 1553 creates a good viscosity even at low pH, temperature changes, and intensive mixing, making it a good alternative to native wheat starches. Modified starch Allstarch 1553 is widely used in the food industry as stabilizer and thickener in sauces, dairy and confectionery products, dough for bakery products preparation.
Product Specification request
