Starch
Starches, as an important source of energy, are the most commonly consumed type of carb. Starch is a white, tasteless, odorless powder insoluble in cold water or alcohol. The typical sources of starches include wheat, corn, potatoes or tapioca. Whether in its original form or as one of its derivatives, starch has a variety of uses in the food and manufacturing industries.Description:
There are two types of wheat starches:
1) Native starch, extracted from plants; and
2) modified starch that is native starch modified physically, enzymatically, or chemically.
Application: food products; meat products; confectionery; food additives; industrial use, etc.
Different starch products:
1- Native Granule Shape Wheat Starch (Food Grade)
Use for:
● Food products
● Meat products
● Confectionery
● Food additives
● Industrial use
2- Native A-Wheat Starch (Food Grade)
Use for:
● Food products
● Meat products
● Confectionery
● Food additives
● Industrial use
3- Vital Wheat Gluten
Use for:
● Meat products
● Spaghetti products
● Bakery industry
● Protein improver
● Marin’s food improver
4- Native B-Wheat Starch (Nonfood Grade)
Use for:
● None-food grade
● Industrial use
5- Wheat Flour Fiber
Use for:
● Feeding animals