Results for tag: "Oxidized Starch"

In the food ingredients industry, oxidized starch stands as a variant of starch that has been chemically treated to introduce carbonyl and carboxyl groups to its structure. This modification enhances its performance and functionality, making it better suited for applications in food products compared to native starch. Oxidized starches provide improved stability, viscosity, and texture to a variety of foodstuffs; thus, they are widely used as thickeners, binders, and stabilizers in products such as sauces, soups, and confectioneries. Their capacity to form stable, clear gels is particularly valued in the production of sweets and desserts. Additionally, the modification of starch also affects its interaction with other ingredients, making it useful in formulations that require precise control over the texture and mouthfeel of the final product. Several companies operate in the oxidized starch market within the food ingredients sector. Prominent among them are Cargill Incorporated, Ingredion Incorporated, Archer Daniels Midland Company, Tate & Lyle PLC, Roquette Frères, and Avebe. These companies engage in the development, production, and distribution of oxidized starch for a diverse range of culinary and industrial uses, leveraging their expertise to cater to the evolving demands of food manufacturers and consumers. Show Less Read more