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Ingredients
Corn Starch
Corn Starch Waxy Modified Pregelatinised (E1422)

Corn Starch Waxy Modified Pregelatinised (E1422)

Supplier of Corn Starch Waxy Modified Pregelatinised (E1422) to Food & Drink Manufacturers

Bulking Agent
Stabiliser
Viscosity Modulator

Available in conventional quality. Enquire for more information on organic availability or alternatives.

Category

Starch - Modified

Sectors

Food And Drink

Animal Nutrition

Personal Care

Pharmaceutical

Availability

UK Stock

This is an ingredient we currently keep in stock at one of our warehouses, or have the ability to do so. Contact us to discuss in more detail.

Direct Delivery

This is an ingredient we can directly deliver from our supplier to you for commercial reasons, or is necessary due to special product requirements.

Packaging

Bag: 25 kg

MOQ

750 kg (1 Pallet)

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Related Corn Starch Ingredients (16)

Characteristics

Viscosity – High

Overall Stability – High

Retrogradation – Low

Appearance – Clear

Taste – Neutral

Modified Pregelatinised Starches can quickly achieve a paste of necessary viscosity without requiring heating. They enhance the consumer appeal of final products and streamline their production process.

Corn kernels and husk lose up.

Applications

Baked Goods

Bakery Fillings and Cream • Bakery Frostings • Dry Biscuits • Bakery Mixes and Bread Improvers • Pie • Noodles, Pizza

Convenience Foods

Microwave Products • Canned Food

Sauces and Dressings

Mayonnaise • Salad Dressings • Low pH Sauces • Neutral Sauces • Relishes

Instant Products and Mixes

Soups • Beverages, Hot Chocolate • Dairy Desserts and Drinks

Beverages

Beverage Mixes • Beverage Emulsions

Processed Meat and Fish Food

Coating Systems • Injected Meat

What are Modified Starches?

Modified starches are conventional starches considered as food additives (E-number), due to their chemical modification process, modified starches are highly functional starches, which are not available in organic quality. Through modification, functional attributes in food applications are achieved that cannot be obtained with native starch. These properties include enhanced process tolerance and storage stability under varying conditions of temperature, pH, and shear stress. Additionally, it allows for control over the product’s texture and enhances properties such as water uptake and fat absorption.