A recent survey of the Asian countries shows a close correlation between per capita income and the consumption of food and non-food products that utilize starch. The estimation of the Industrial demand for starch by food and non-food industries in Asia is likely to grow by 5-10 percent per year in low and middle income countries in the region. Over time, demand for starch by non-food industries will tend to grow faster than demand for starch by food industries. Among these countries, India will be one of the countries which will need more and more specialty advanced modified starch for both food and non-food applications.

For country like India, the change in life style and the exponential growth in QSR restaurants like Burger and Pizza Chains and many supper food marts created a need for the Processed Food Industries on large scale. At present, India is one of the top agriculture countries. But, due to the absence of large processed food industries and cold storages, India spoils more than 30% of the perishable food from the time it is produced in the farm and the time it is consumed. So, the new wave of large scale processed food industries and cold storages will improve the food utilization efficiently.

Now, most of these large scale processed food industries needs the specialty type of advanced modified food grade starch to improve the texture, shelf life, freshness and quality of the processed food.

Following is the list of processed food products uses modified food starch in their preparation:
• Pre-dusts
• Batters
• Asian Noodles
• Bakery
• Snacks
• Meat and Poultry Products
• Processed & Deli Meats
• Imitation Cheese
• Confections
• Soups, Sauces, Gravies & Mayonnaise
• Frozen and Refrigerated Foods
• Fruit Pie Fillings
• Canned Products
• Dairy Dessert
• Low Fat and No Fat Ice Cream
• Dairy Desserts
• Soft Cookies, Muffins & Yellow Cakes
• Tortillas
• Snack Food
• Baby Food
• General Thickener
• Instant Mixes
• Meat Analog Products
• Vegetable Products
• And many more…

So, If you are looking for specific grade of modified food Grade starch for your application, please visit our website iTradeIMEX – a Chicago based Import Export Trading company to get more information and product samples.

In paper coating operation, starch is used as an adhesive or binder to bind the pigment particles to each other and to the paper. The same starches used for surface sizing can be used as coating binder too. However, coating starches need to have lower viscosities than starch used in other segments in the paper industry. This is because there is a need for the presence of high amount of starch in coating formula to provide strong binding for the pigment and at the same time the coating should still be leveled and applied as a film on the paper surface. As previously mentioned in surface sizing section, the negative charge of oxidized starch could contribute to the loss of pigment filler if the finished paper is re-pulped; thus, the popularity of oxidized starch as a coating binder has been declined. Hydroxyethylated starch is considered one of the best materials for use as coating binders due to its excellent film forming properties and strong resistance to retro-gradation. We carry several grades of Hydroxyethylated Starch (HES) specifically for the paper coating applications.

If you are looking for specific grade of modified Paper Grade starch for your application, please visit our website iTradeIMEX – a Chicago based Import Export Trading company to get more information and product samples.

The main purpose of surface sizing is to improve surface properties, to give a better writing and printing surface and to minimize linting. The concentration of starch in a sizing solution can be used up to 15% depending on the type of size press machine and product requirements. The main reason cooked unmodified starch is not used for the surface sizing because of its very high viscosity for most sizing operation. There are several types of modified starches may be obtained from the starch manufacturers which provide consistent results for surface sizing application. Oxidized starch is one of the most common modified starches for use in surface sizing because of its lower cost. However, when the paper is recycled, oxidized starch which contains negative charge can act as a dispersant and contribute to the loss of filler and the starch itself to the waste water causing pollution problem. Also, Paper Manufacturers would like to add more Calcium Carbonate (Ash) as the filler to reduce the overall cost of the paper. But, because of the negative charge of the oxidized starch, it prohibits the paper manufacturer to add more calcium carbonate and hence does not provide overall cost effective solution. That is way more and more paper manufacturers started using advanced modified starch such as hydroxyethylated starch (HES) to improve quality of the printing paper and reduce the overall cost of the paper. Beside their benefits of reduced retro-gradation, hydroxyethylated starch (HES) does not cause filler dispersion if the paper is re-pulped in the recycled process system. we carry several grades of HydroxyEthylated Starch (HES) for Surface Sizing solution.

If you are looking for specific grade of modified Paper Grade starch for your application, please visit our website iTradeIMEX – a Chicago based Import Export Trading company to get more information and product samples.

To completely understand why cationic (positively charged) starch is used in wet end process, we need to understand how wet end process works in paper mills. Wet end refers to the early stage of paper making process which contains cellulose pulp fiber, cellulose fine, fillers, and other components dispersed as dilute suspension of fiber (0.5-1%) in a large volume of water. In the paper making process, a dilute suspension of fiber (0.5-1%) and chemicals are pumped to the head box which feeds the fiber suspension evenly onto the moving wire conveyor belt. Large amount of water is drawn away as the fiber suspension moves along with the wire conveyor belt. At the end of the conveyer belt, a wet sheet of paper is formed. It is then passes through a series of pressing cylinders where more moisture is removed. The remaining water in the paper sheet is further removed in the drying section where the sheet is passed over a large number of steam-heated drying cylinders. At this point, the sheet is almost dry.

Now, if you get clear understanding of how wet end process works in paper making, let me explain you why cationic starch is used in wet end process. cationic starch is commonly added in the wet end of the paper machine to serve as a retention and dewatering aid. Because of its positively charged property, cationic starches have been preferred as the wet-end starch additives. They are attracted to the negatively charged cellulose fiber and the negatively charged fillers. This increases fiber-to-fiber and fiber-to-filler bonding; thus, promoting a high degree of filler retention as well as strength increases at the early stage of paper making compare to native starch.

There are mainly two types of cationic starches commercially available in the market. They are the tertiary amino type of cationic starch and the quaternary ammonium type of cationic starch. The main problem with tertiary amino type of cationic starch is that they are only cationic in the acid range. Therefore their possibilities of application are limited. The quaternary ammonium type of cationic starch carry a cationic load in all pH ranges. Because of the progressive conversion from an acid to an alkaline operation in the manufacturing of paper and the increased use of calcium carbonate (Ash) in the wet end system, the use of tertiary amino type of cationic starch is diminishing. The quaternary ammonium type of cationic starch is gaining more popularity. This is the main reason we carry quaternary ammonium type of cationic starch grade.

If you are looking for specific grade of modified Paper Grade starch for your application, please visit our website iTradeIMEX – a Chicago based Import Export Trading company to get more information and product samples.

Paper manufacturing is one of the largest application of starch. Almost 70% of the total starch produced in the world is used by paper industries. The content of the starch in paper depends on the type of paper needs to be produced. The use of starch may be as high as 10-15% by the paper weight.

The Starch is used in three different stages in paper manufacturing for three different applications. These applications are wet end process, surface sizing and Coating application. Each application uses different grade of modified starch to achieve different functionality.

The Wet End Process mainly uses Cationic Starch which contains positive charge to retain the negatively charged cellulose fibers and fillers during the wet end process. The amount of Cationic Starch used in paper industry is less than 1-2% of the total content.

The surface sizing process uses modified starch to improve the surface properties, to give a better writing and printing surface and to minimize linting. There are several types of grades of modified starch such as oxidized starch, acetylated starch and hydroxyethylated starch (HES) can be used for surface sizing. The largest quantity of starch by volume is used in surface sizing application. The total volume of starch in surface sizing could be as high as 10-15% of the total content.

The paper coating application can use the same type of starch as surface sizing application. The paper coating starch needs less viscosity because the paper coating application uses starch as an adhesive or binder in the form of a coated film on the paper to bind the pigment particles to each other as well as to the paper itself.

If you are looking for specific grade of modified Paper Grade starch for your application, please visit our website iTradeIMEX – a Chicago based Import Export Trading company to get more information and product samples.

There are several grades of modified food starch to improve specific functional properties including adhesion, anti-staling, binding, clouding, dusting, emulsion stabilization, encapsulation, flowing aid, foam strengthening, gelling, glazing, moisture retention, molding, shaping, stabilizing and thickening.

For example, modified food starch can be used on fried fish where it binds the breading to the fish piece, in processed meats where starch binds the juices, in orange soda where it provides emulsion stability, in candy where starch provides structure, and in numerous other applications where starch is used as a thickener.

How to Choose the Correct Modified Food Starch?
To select the right grade of modified starch for the specific processed food application some basic questions should be answered:

First, what are the properties of the targeted food system? Is it cook-up or instant? Will it be frozen or canned? What is the desired shelf life? In what physical form will the starch be used?

Second, what ingredients are present in the system: sugar? acid? fats? proteins?
How will these affect the starch and its functionality?

Finally, what are the processing conditions such as time, temperature and shear, and what type of modified food starch is needed to tolerate these conditions?

If you are looking for specific grade of modified food starch for your application, please visit our website iTradeIMEX – a Chicago based Import Export Trading company to get more information and product samples.

We have the modified food grade starch which can be used to reduce or eliminate the shortening fat from the Yellow Layer Cake and still get the same soft and rich texture. Our Starch Manufacturer has the R&D facility to support you if you need help to improve the quality of Yellow Layer Cake and reduce the fat content. We have several USA and Canada manufacturers of yellow layer cake using our Specific Grade of Modified Food Starch in their manufacturing process.

Our Modified Food Grade Starch will provide following Functional Benefits:
• Bland Flavor
• Binder
• Excellent Water Holding Capability
• Clear Dispersion
• Long Body
• High Viscosity
• Aids Distribution of Garnishes

If you are looking for specific grade of modified food starch for this application, please visit our website iTradeIMEX – a Chicago based Import Export Trading Company to get more information and product samples.

Frozen French Fries are very popular all over the world because of their soft, chewy and moist texture inside and golden brown crisp look on the top. There are several Quick Serve Restaurants cater their customers with warm French Fries which is made from Frozen French Fries.
There are also several manufacturers of Frozen French Fries market their frozen French Fires in Super-Markets which consumer can take home and fry as needed. This soft and moist texture of French Fries is achieved due to special batter applied as the coating which is made from Specific Grade of Modified Food Starches.

Our Starch Manufacturer has the R&D facility to support you if you need help to improve the quality of your frozen French Fries. We have several USA and Canada manufacturers of Frozen French Fries using our Specific Grade of Modified Food Starch to prepare the clear coat batter during their manufacturing process.

We use Primary Starch, Specialty Starch and Dextrin with specific formulation to prepare the clear coat batter.

Our Primary Starch will provide following Functional Benefits:
• Improves Crispness
• Extends Hold Time
• Improves Adhesion
• Moisture Barrier
• Reduces Toughness
• Bland Flavor

Our Specialty Food Grade Starch will provide following Functional Benefits:
• Improves Smoothness
• Reduces Oil Pick-Up
• Extends Hold Time
• Bland Flavor
• Improves Crispness

Our Dextrin Starch will provide following Functional Benefits:
• Improves Crispness
• Extends Hold Time
• Particulate Suspension
• Thickener
• Bland Flavor
• Improves Adhesion

If you are looking for specific grade of modified food starch for this application, please visit our website iTradeIMEX – a Chicago based Import Export Trading company to get more information and product samples.

We have two different grades of Modified Food Starch, one for the Brownie batter and one for the Chocolate topping.

Our Modified Food Grade Starch for Brownie Batter will provide following Functional Benefits:
• Bland Flavor
• Binder
• Clear Dispersion
• Long Body
• High Viscosity
• Aids Distribution of Garnishes

Our Modified Food Grade Starch for Chocolate topping will provide following Functional Benefits:
• Bland Flavor
• Carrier
• Low pH Stability
• Short Body
• Medium Viscosity
• Smooth Texture

If you are looking for specific grade of modified food starch for this application, please visit our website iTradeIMEX – a Chicago based Import Export Trading company to get more information and product samples.

This soft and chewy cookie texture is achieved because of the use of the Specific Grade of Modified Food Starch. Our Starch Manufacturer has the R&D facility to support you if you need help to improve the quality of your soft cookie products.

We have several USA manufacturers of soft cookies using our Specific Grade of Modified Food Starch.

Our Modified Food Grade Starch will provide following Functional Benefits:
• Bland Flavor
• Binder
• Excellent Water Holding Capability
• Clear Dispersion
• Long Body
• High Viscosity
• Aids Distribution of Garnishes

If you are looking for specific grade of modified food starch for this application, please visit our website iTradeIMEX – a Chicago based Import Export Trading company to get more information and product samples.