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Manioc Starch Supplier

Molecular Formula: N/A

Formula Weight: 0

ZSpharmac: Manioc Starch Supplier

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Product Name: Manioc Starch
CAS No: 0
Purity: 99%

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Basic Info

Product Name:Manioc Starch
Other Names:Cassava Starch
CAS:0
Place of Origin:Shandong, China
Brand Name:ZSpharmac
Type:Cosmetic Raw Materials
Appearance:White Powder
EINECS No.:NULL
Storage:2-8°C
Provide:Manioc Starch MSDS;
Manioc Starch COA

What is Manioc Starch?

Manioc Starch describes using cassava starch as basic material, through certain chemical treatment methods, therefore transforming the natural attributes of starch, to ensure that the application of Manioc Starch can be broader. Pudding customized starch is a changed starch. As long as it is edible, its physiological attribute is no different from regular starch.

Manioc Starch is white, great powder, no strange odor, dull preference, clear as well as clear paste, high optimal viscosity and also excellent freeze-thaw stability. Commonly made use of in food, textile, chemical, paper, medical, biodegradation as well as other fields.

Features of Manioc Starch

Manioc Starch can maintain high viscosity, stability under high temperature, high shear and low pH conditions, thereby maintaining its thickening ability. Many foods need to be processed or sterilized at high temperature. The original starch is easy to decompose at high temperature, so the viscosity is reduced and the thickening ability is lost. In addition, acidic food systems will also acidify starch molecules and lose their thickening and stabilizing capabilities. The heat resistance, acid resistance and shear resistance of starch can be significantly improved through starch denaturation treatment such as cross-linked starch.

The denaturation treatment can make the starch not easy to retrograde during storage at room temperature or low temperature. Gelatinized starch will undergo intramolecular or intermolecular rearrangement and crystallization through hydrogen bond interactions during storage, which will lead to water separation and stratification of liquid food, resulting in upper and lower stratification, turbidity in the system, and a reduction in the sensory quality of the product, resulting in Solid food texture hardening such as aging of bread, hardening of rice. The introduction of hydrophilic groups into starch molecules can inhibit the retrogradation of starch and improve storage stability through steric hindrance, molecular repulsion and hydrophilic ability.

Improve the freeze-thaw stability of food. Some quick-frozen foods require repeated freezing and thawing. Adding Manioc Starch such as hydroxypropyl starch can improve water holding capacity, reduce retrogradation, and improve the stability of repeated freezing and thawing. Improve the transparency of starch paste through denaturation treatment, improve the appearance of food, and increase its glossiness The light rate is low, and the food is white and dull. The introduction of hydrophilic groups on the starch molecules can form a system with uniform texture and make the food have good transparency and gloss.

Reduce the viscosity of starch, increase its concentration in food, improve the solid content and the ability of starch to form gel through denaturation treatment, such as acid-modified starch and oxidized starch. The film-forming properties of starch were improved by modification. For example, the α-1,6 glucosidic bond in the branched chain molecule is cut off by the branching enzyme, and the proportion of the straight chain molecule is increased, and the film formed by the starch treated by this process has good strength and oxygen barrier property.

 

Application Fields of Manioc Starch in Food

Manioc Starch is used as a colloidal stabilizer in beverages containing solids. In beverages, Manioc Starch sweetener is superior to sucrose because the former improves processing and enhances product characteristics, and can fully meet consumer needs in combination with other sweeteners. The highly hydrolyzed syrup formed by the hydrolysis of tapioca starch is an ideal source of fermentable sugars in beer brewing.

Tapioca native starch and Manioc Starch have many uses in confectionary production, such as gelling, thickening, stabilizing system, enhancing foaming, controlling crystallization, binding, film forming, adding luster, etc. Low-viscosity tapioca starch is widely used in gelled confectionery, such as jelly and chewing gum. The most commonly used is acid-thinned starch, because it has excellent reversibility and gelling ability, and these characteristics are more pronounced when exposed to sugar. Dry starch is used as a release agent in confectionary making. Starch-based polysaccharides enable the production of sugar-free chewing gum.

Starch accounts for a large proportion in meat products, and more than half of the varieties are inseparable from starch. Some powder sausage products will add a large amount of starch, and some even use starch as the main raw material. Frozen prepared foods (such as meatballs and fish balls, etc.) and sausage foods also use starch in their preparation. They use fresh meat as raw materials, and then add a certain amount of salt, starch and spices and other raw materials. After a certain process Refined. Manioc Starch is an important food quality improver and food additive. With the continuous improvement of people’s requirements for the quality of food materials, the market’s requirements for the quality of modified starch will also increase, and this will also drive the development of the modified starch industry. Studies have shown that the addition of 6% cassava modified starch (acetate starch, lactide starch and phosphate starch) can significantly improve the quality of chicken sausage products such as hardness, chewiness, elasticity and cohesion.

Flour products refer to processed products with flour as raw material. There are many kinds of noodle products, the most common ones are instant noodles, dumplings, vermicelli, wet noodles, etc. The processing and production of them have moved from small family workshops to socialized and industrialized production. With economic development and social progress, as well as the high rhythm of daily life, The demand for flour products is increasing year by year. The research showed that the texture and appearance of mochi bread made from pregelatinized Manioc Starch and pregelatinized potato modified starch were better. According to different types of flour products, the amount of starch added is 5-20%.

At present, instant noodles are facing fierce market competition. Whether it is the brand and scale of the enterprise, or the product quality and management of the enterprise, they all play an important role in the competition in the instant noodle market. Generally speaking, the key to winning in the competition lies in relying on technological innovation and continuously improving product quality. Instant noodles are the products with the largest amount of starch used in various noodle products. This type of starch requires stable viscosity, low gelatinization temperature, transparent paste liquid, and good elasticity. It also requires high temperature resistance, extrusion and shear resistance. features. The addition of starch can make the dough smooth and flexible, improve its water retention capacity, shorten the rehydration time of the dough, make the dough burr-free when cutting, and improve the cooking resistance of the dough; the excellent properties of Manioc Starch can better improve the instant noodles. nature. At present, the most used modified starch is cassava esterified starch, and the added amount is 10-15%.

Fresh-keeping wet noodles are a kind of boiled instant noodles from Japan. The types of moisturizing fresh noodles mainly include buckwheat noodles, ramen noodles, udon noodles and other varieties. The main production processes of fresh-keeping wet noodles include continuous rolling, boiling, pickling, Sealed packaging and atmospheric pressure sterilization, etc. After nearly ten years of development, the production technology has basically matured. In the domestic and foreign markets, the market share of fresh-keeping wet noodles has increased year by year. At present, the most used amount of starch in wet noodles is esterified starch with a high degree of substitution, and the amount used is about 15%. The added highly substituted modified starch can improve the whiteness of wet noodles, acid resistance, shear resistance, good water retention and longer shelf life.

Most vermicelli are refined by traditional techniques. Vermicelli is prepared with sweet potatoes, mung beans, potatoes, etc. as raw materials. Vermicelli contains a lot of vitamins, starch, protein and other nutrients. The main characteristics of vermicelli are long-cooking, slim shape, The vermicelli is soft and the powder is bright and transparent. Adding a certain proportion of starch to vermicelli can improve the properties of vermicelli, such as boiling resistance and transparency, and can also reduce production costs. The starch added to vermicelli is required to have good film-forming properties and a certain degree of retrogradation. The denaturation type is mainly lipid cross-linked and etherified cross-linked starch, and the addition amount is 10-20%.

Quick-frozen dumplings are a kind of frozen noodle products, which have become popular in the market in recent years. Appropriate addition of modified starch to dumplings can effectively prevent the water loss of dumpling wrappers, so as to improve the shortcomings of dumpling wrappers that are easy to crack after quick-freezing and easy to reveal fillings after boiling. On the other hand, the addition of Manioc Starch can reduce the amount of flour used, and cassava modified starch can effectively reduce the grade of flour used, thereby reducing its overall production cost. Cassava modified starch used for quick-frozen dumplings requires good transparency, emulsification, whiteness, cohesiveness, water retention, aging resistance, and frost resistance. Among the modified starches made of cassava starch, esterified starch and modified starch are the main types, and the dosage is 8-15%. Studies have shown that Manioc Starch can significantly improve the quality of quick-frozen dumpling wrappers and quick-frozen dumplings, and can improve the cracking of dumpling wrappers during quick-freezing and storage.

Tangyuan is a kind of traditional food in China. Adding Manioc Starch to the glutinous rice ball skin can improve its cohesiveness. The addition of cassava modified starch can not only prevent the glutinous rice balls from cracking after freezing, but also prevent the muddy soup phenomenon when the glutinous rice balls are boiled. It can increase the delicate taste and transparency of glutinous rice balls. Therefore, this type of modified starch requires high transparency, cohesiveness and freeze resistance. The main types of cassava starch denaturation are pregelatinized, esterified, and starchy, and the amount added is 2-10%.

Starch is also used in large quantities in condiments, such as oyster sauce, monosodium glutamate chicken essence, abalone juice, tomato sauce, etc. These condiments use the largest amount of starch. In solid seasonings, modified starches with low viscosity and long-cooking properties are mainly used, and in seasoning sauces, Manioc Starch, which has the characteristics of stability, thickening, acid resistance, salt resistance, and shear resistance, is mainly used as an enhancer. Used as thickener and stabilizer.

Puffed food is a new type of food prepared from potatoes, grains, beans and vegetables. In recent years, puffed food has developed rapidly in the world, and it is also called light food and extruded food abroad. , Explosive food, etc. Puffed food needs to be processed by puffing equipment and processing technology. It can complete mixing, curing, crushing, sterilization, molding and other processes at one time, and produce a wide variety of puffed foods with exquisite appearance, rich nutrition, crispy and delicious, such as snow cake, Potato chips, corn on the cob, chicken strips, etc. The use of Manioc Starch in puffed food mainly plays the role of bonding and puffing, which can make vegetables adhere and increase the fluffy feeling of products. Snack food has gradually become an indispensable part of people’s daily life. It can reduce people’s psychological pressure, relieve their emotions, and keep them in a good mood. With the continuous rapid development of my country’s economy and the continuous improvement of people’s consumption and purchasing power, the carving and snack food market will continue to grow at a high speed. my country’s snack food industry has huge room for development in the future.

In lactic acid drinks and set yogurt, in order to prevent them from dehydration, stratification, whey precipitation and other adverse phenomena, it is often necessary to add a certain amount of stabilizers, thickeners, etc. to the yogurt. Manioc Starch is an excellent thickening and stabilizing agent. Its application in yogurt requires starch to resist acid thickening, good stability, and not easy to retrograde, and it can increase the apparent viscosity, water holding capacity and elastic modulus of stirred yogurt, and at the same time improve the viscosity of yogurt. Resistance to shear thinning.

Granules require low starch gelatinization temperature, thickening, and stability, and can endow the product with a better organizational shape. The added Manioc Starch is mainly pregelatinized tapioca starch, esterified tapioca starch, and soluble tapioca starch, and the added amount is 5-30%.

Application of Manioc Starch in Chemical Industry

Pudding starch dextrin is an excellent adhesive for a large range of applications, including corrugated cardboard, paper bags, plywood, gummed paper, adhesive tape, tags, stamps and also envelopes, etc.

The application of Manioc Starch in the paper sector can improve paper quality, rise efficiency and also pulp usage. Cationic starches are utilized to flocculate pulp and improve wet end dewatering performance, resulting in higher maker speeds as well as higher pulp use. The starch that stays on the ended up paper functions as an inner sizing representative to raise paper stamina. Low-viscosity starches, such as oxidized starches, are made use of as surface sizing representatives to enhance paper toughness and enhance ink absorption in printing as well as writing. Changed starch is also used as a binder in pigment finishings to produce smooth, white, top-quality paper.

In the textile sector, to enhance rotating effectiveness, Manioc Starch is often used as a sizing agent to harden as well as secure the thread; as an ending up representative to create materials with a smooth hand; as a shade booster to acquire clear, wear-resistant printed materials. For fabric applications, gently cooked starches are suitable.

Tapioca indigenous starch as well as Manioc Starch can be utilized as binder, bulking representative and also disintegrant in tablet computer manufacturing. Particularly customized starches can be utilized as emollient service providers, normally such moisturizers are mineral oil based materials. Other changed starches can be utilized as emulsifiers, enveloping agents (vitamins), designing agents (hair mousse) as well as thickeners (hair shampoo), and so on.

About Products:
If you need Manioc Starch, the cosmetic raw material, please contact our service staff directly, we will provide you with high-quality products at the best price.
As an experienced manufacturer and supplier of Manioc Starch, ZSpharmac will provide Manioc Starch raw materials to customers all over the world for a long time.
Over the years, the company has been adhering to the spirit of “integrity management, strict quality control, customer first”, and has won unanimous praise from domestic and foreign customers.

Company Profile and Corporate Culture

Company Profile:

ZhiShang Chemical is owned by ZhiShang Group is a professional new-type chemicals enterprise combined into research and development, production and sales .

The company’s competitive product is pharmaceutical raw materials and intermediates (especially carbohydrate derivatives Series), In recent years, the company has made a major breakthrough in food and feed additives, plant extraction, industrial chemicals industry .

The company insists on the spirit of “sincere management, strict quality control, customer as god” , get consistent high praise from customers at home and abroad.

Corporate Culture:

OUR MISSION
Help China Chemicals to benefit the happiness of human life
OUR VISSION
Become the most trusted chemical supplier in the world
OUR BUSINESS PHILOSOPHY
Striver – oriented, enrich employees, customer first, deep service, seek development
OUR VALUES
Be prepared for danger in times of peace, forge ahead actively, unity and cooperation, and be brave to fight

About Us

The production base is located in Zhangqiu chemical industry park and Tai’an high-tech chemical industry park. laboratory and workshop in strict accordance with the GMP standard and the product fit national ISO9001 and ISO2000 standards.

“Zhishang” products are exported to Europe, North and South America, the Middle East, Asia Pacific and Africa area, so as to establish a long-term and stable cooperation relationship with customer in the world.

Company Info
  • Business Type: Manufacturer
  • Product Range: Cosmetic raw materials
  • Products/Service:Cosmetic raw materials (flavors and fragrances,antioxidant products, moisturizing and hydrating, whitening agents, cosmetic additives)
  • Total Employees: 51~100
  • Capital (Million US $): 10000000RMB
  • Year Established: 2016
Production Capacity
  • No. of Production Lines : 8
  • No. of QC Staff : 5 -10 People
  • OEM Services Provided : yes
  • Factory Size (Sq.meters) : 3,000-5,000 square meters
  • Certificate: ISO9001 , CE , GMP , API , MSDS
  • Factory Location : Diao Town Industry Park, Zhangqiu City, Jinan City, Shandong Province, China.

Service

Pre-Sales Service

* Prompt reply and 24 hours online, professional team to provide best price and high quality product.

* Sample testing support.

* Every batch of products will be tested to ensureits quality.

*The packing also can be according the customers` requirment.

*Any inquiries will be replied within 24 hours.

*we provide Commerical Invoice, Packing List, Bill of loading, COA , Health certificate and Origin certificate. If your markets have any special requirements, let us know.

 

After-Sales Service

*The fact of logistics information monitoring.

* Any questions about the product can be consulted at any time.

*Product has any problem can return.

FAQ

Do you accept sample order?

We will make samples before mass production, and after sample approved, we’ll begin mass production. Doing 100% inspection during production, then do random inspection before packing.

 

HOW TO CONFIRM THE PRODUCT QUALITY BEFORE PLACING ORDERS?

You can get free samples for some products,you only need to pay the shipping cost or arrange a courier to us and take the samples. You can send us your product specifications and requests,we will manufacture the products according to your requests.

What’s your MOQ?

Our MOQ is 1kg. But usually we accept less quantity such as 100g on the condition that sample charge is 100% paid.

Do you supply product report?

Yes. We’ll give you product analysis report before shipping.

  Is there a discount?

Different quantity has different discount.

Shipping

1. ≤50kg, Express delivery recommended, usually called as DDU service;

2. ≤500kg, Air shipping recommended, usually called as FOB, CFR, or CIF service;

3. >500kg, sea shipping recommended, usually called as FOB, CFR, or CIF service;

4. For high value products, please select air shipping and express delivery for safe.

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