Find Verified Acetylated Starch (E1420) Suppliers, Manufacturers and Wholesalers

Acetylated Starch (E1420) is used in most of the foods in our daily life such as: dumplings, instant noodles, Dumplings, starch for fast food,... in addition, it is also suitable produce (rice vermicelli and noodles)
1. The product has high peak viscosity, high thermal viscosity, good viscosity stability, enhances the water absorption and water retention of dough, shortens the steaming time, makes the product smooth and pliable, white and resistant to cooking. not easily broken.
2. Transparent paste, resistant to high temperature, acid and shear force, good elasticity, good film-forming property, frozen stability and freeze-thaw stability, storage stability, frozen without cracking broken and boiled without slurry.
3. It can shorten the rehydration time of instant noodles, make instant noodles more flexible, and reduce fuel consumption.

Specifically MODIFIED TAPIOCA STARCH (5000 MTs/month) is highly controlled for food grade. Some kinds of modified starch - Acetylated Distarch Adipate (E1422), Acetylated Distarch Phosphate (E1414), Distarch Phosphate (E1412), Acetylated Starch (E1420) which is variously applied for sauces (chili, tomato, ketchup), dairy products, mayonnaise, yogurt, coconut milk, sausage, ham, meat/fish ball, jam, canned food and instant noodle, etc. It is flexibly adjusted to achieve each customer's inquiry.

FROSIN PS 021200 is a Potato based chemically modified,Vegan, Gluten-Free, Plant-based, Non-GMO starch. It is used as Emulsifier, Stabiliser, Binder and Thickener for various products such as instant noodles, frozen fruit pies, filling for confectionery goods, snacks products, baking and confectionery products, protective coating for dried vegetables, sauces, soups, powdered concentrates, flavoured and thermised yoghurts, thermised cottage cheese, etc.,

FEATURES AND BENEFITS*FroSin-PS-021200 has higher stability and resistance to retrogradation or crystallization, enhanced granular size, swelling power, and water absorptioncapacity, which provides good flow and compression properties*It is highly bio-degradable and causes no harm to the Environment.*FROSIN-PS-021200 is a White powder that adds no color to application and blends well with other ingredients. It has a bland taste and so will not mask flavors or aromas.*FROSIN-PS-021200 contains no fat, protein, fiber, vitamins, or other minerals.
DOSAGEFor excellent results, use 10 to 15 % FroSin�¢??PS-021200 ( The protein content in Maida and other additives if any, may have effect on dosage %)
APPLICATIONS
As a Thickener :FroSin-PS-021200 can be used as a thickener and mouth-feel enhancer in canned foods, sauces, puddings, gravies, fruit pies, soups, powdered concentrates, flavoured and thermised yoghurts, thermised cottage cheese, frozen fruit pies, filling for confectionery goodsFroSin �¢?? PS-021200 is also used as bulking agent and texture enhancer in snack foods. It acts as stabilizer and improves smoothness and sheen of soups, sauces and fat-free salad dressings. FroSin-PS-021200 also used as flavor encapsulating agents and clouding agents in creamers and beverages. Can also be used as substitute to gum arabic, egg yolk and caseinates
As a Stabilizer and Texturizing Agent:FroSin-PS-021200 improves paste clarity and freeze-thaw stability of products. FroSin-PS-021200 is commonly used for enhancing quality consistency, and as texture and stability enhancers. It acts as increased lipophilicity emulsion stabilizer. Improves quality of any fat/oil-containing products. Reduces rancidity by preventing oxidation Can be used in products that undergo refrigeration process. Frosin helps to improve stability during freezing - thawing, improve water holding capacity. It also acts as a texturizer for various foods. FroSin-PS-021200 provides gelling and chewy texture in soft confectionery and analogue cheese
In Baking and Confectionery:Can be used as a stabilizer, thickener, binder, emulsifier in ice cream, cakes, dumplings. It's is also stable at high temperatures and low pH and hence highly suitable for use in confectionery. It also has a lower gelatinisation temperature.
For Gluten-Free Products:It can be used as a Gluten-Free substitute in various foods includingInstant foods, Instant noodles, Vermicelli, Frozen fast food, Rice paper, cakes and Food coatings.

FroSin PS-081800T (Acetylated Starch E 1420) is a vegan, gluten free, non GMO tapioca-based modified starch that dissolves easily in cold water. It provides excellent thickening, binding, emulsifying, and stabilizing properties ideal for frozen foods, instant products, sauces, and bakery applications .

FROSINâ??TS-081800 is a tapioca based modified, Vegan, Gluten-Free, Plant-based, Non-GMO starch. It is used as Emulsifier, Stabiliser, Binder and Thickener in various food products such as instant noodles, extruded products, frozen fruit pies, filling for confectionery goods, snacks products, baking and confectionery products, protective coating for dried vegetables, sauces, soups, powdered concentrates, frozen products, Instant food products, Dairy products, etc.,

FLAMAS - MS is modified maize- starch that is Vegan, Plant-based and Non-GMO. It can be used as a Thickener, Binder, Emulsifier and Stabilizing agent in Sauce, Ketchup, Baby foods, Yogurt and Baking Industry.

"FLAMAS - TS is Tapioca starch based Acetylated distarch adipate (E-1422). It is Vegan, Gluten-Free and Plant-based and Non-GMO. It can be used as a Thickener, Emulsifier, Binder and Stabilizing agent in Sauce, Ketchup, Baby foods, Yogurt and Baking Industry."

FROSIN PS is a Potato based chemically modified, Vegan, Gluten-Free, Plant-based, Non-GMO starch. It is used as Emulsifier, Stabiliser, Binder and Thickener for various products such as instant noodles, frozen fruit pies, filling for confectionery goods, snacks products, baking and confectionery products, protective coating for dried vegetables, sauces, soups, powdered concentrates, flavoured and thermised yoghurts, thermised cottage cheese, etc.,

Padmaa is a Physically Modified starch, Vegan, Gluten-Free, Plant-based, Non-GMO starch. It is produced by Physical modification of starch to enhance its properties. It is used as functional food ingredient to enhance the texture of Pappad like products.

APPLICATIONS
As a texture enhancer:
Padmaa is primarily used to enhance the texture of Pappad related products such as Pappad, appalam, fryums. Padmaa form strong bonds, blending well with other ingredients. Hence it prevents the cracking of the product while drying. It also enhances the crispiness and enhances the mouth feel of the product.
As Natural Leavening agent:
Padmaa combines with the added leavening agent in the product and forms network like structure. This network formation traps the gases formed while kneading. Then the trapped gas is released instantly while frying in oil resulting in increased expansion of the product. It can also be used for Khakara.

FEATURES AND BENEFITS
*Padmaa enhances the texture of the product providing excellent crispiness
*It aids in uniform dispersion of all ingredients
*It can be used as Functional Food ingredient and label friendly product
*It is minimally processed starch with no residues of chemicals.
*It is highly bio-degradable and causes no harm to the Environment.
*Padmaa is a White powder that adds no color to application and blends well with other ingredients. It has a bland taste and so will not mask flavors or aromas.
*Padmaa contains no fat, protein, fiber, vitamins, or other minerals.

DOSAGE
Use 3 to 5% Padmaa of total batch size. For excellent results, maybe use upto 20% Padmaa of total batch size.

We are presenting an impressive array of Tapioca Starch including Classic Tapioca Starch. It is extensively used as a thickening agent and stabilizing agent in puddings, custards, soups, sauces, pie fillings and so forth. We use the highest grade of raw materials and adhere to set norms of the industry while processing this. It is available at reasonable rates to our clients.We are presenting an impressive array of Tapioca Starch including Classic Tapioca Starch. It is extensively used as a thickening agent and stabilizing agent in puddings, custards, soups, sauces, pie fillings and so forth. We use the highest grade of raw materials and adhere to set norms of the industry while processing this. It is available at reasonable rates to our clients.

FroSin-MS-CWS-E1420 is a Chemically modified Pre-gelatinized (Cold water soluble) maize based starch. It is Vegan, Gluten-Free, Plantbased and Non-GMO. Pre-gelatinized acetylated starch with increased dispersibility enhances the multiple functionalities of this starch in various food applications.

LAS-2NF (Flavored Milk Additive) is an Emulsifier and thickener for flavored beverages that ensures deliverance of nutrients for active life by stabilizing lactose. No preservative and No Mono sodium Glutamate.

StabiFlo TS UHV2000 is a high-viscosity modified tapioca starch specifically developed for applications requiring enhanced texture, thickening, and excellent process stability. It is ideal for use in soups, sauces, dairy products, ready meals, and frozen foods, providing smooth consistency, glossy appearance, and strong resistance to heat, acid, and shear. StabiFlo TS UHV2000 delivers reliable freeze-thaw stability, making it suitable for both instant mixes and retort-processed food products.

Yeltrin-T 100 E1400 is an acid-treated tapioca starch (as per E1400 classification) designed for use in textile, paper, and food applications where controlled viscosity and film-forming properties are required. It offers excellent fluidity, improved adhesion, and easy solubility, making it suitable for coating, sizing, and binding processes. In food, it can be used as a thickening and stabilizing agent in products requiring mild processing. Yeltrin-T 100 provides a smooth finish, good clarity, and is valued for its cost-effectiveness and functional versatility.

Brown Dextrin-M 100 E1400 is an acid-treated maize-based dextrin, classified under E1400, known for its medium brown color, moderate viscosity, and excellent adhesive properties. It is widely used in paper tube winding, textile finishing, labeling, matchbox, and packaging industries. This dextrin offers high solubility, good film formation, and fast drying, making it ideal for industrial applications requiring strong bonding strength and smooth flow behavior. Brown Dextrin-M 100 is suitable for both manual and automated machinery operations.

ANGEL CLEATION 3300 (V10) is a high-performance textile sizing agent formulated using modified starch derivatives. It is designed to provide excellent film strength, adhesion, and flexibility on yarn surfaces, particularly in cotton and blended fabrics. This product enhances weaving efficiency, reduces hairiness, and ensures smooth loom performance with minimal residue. ANGEL CLEATION 3300 (V10) is easy to dissolve, offers stable viscosity, and is suitable for both modern high-speed looms and conventional weaving setups.

FruJix is a Vegan, Gluten-Free, Clean label, Plant based and Non-GMO functional food ingredient Frujix serves as an Instant thickener and stabilizer for all types of Fruit/Vegetable juices, Fruit/ Vegetable Concentrates, Smoothie, Fruit Purees, Fruit Extracts, Fruit pulps, Fruit nectars, etc.,

Angel Pea S is a Vegan, Clean Label, Grain-free, Gluten-free and Non-GMO starch extracted from Peas. Angel Pea S is used as thickener, gelling agent, texturizer, stabilizer and it also has high water binding capacity and good film forming properties.Angel Pea S is used in many food products such as Baked products, Batter & breaded products, Confectionery products, Gluten-free products, Extruded products, Meat emulsions and analogues, Snack products, Dairy products, shredded cheese, sauces, soups, etc.,

FlaCap OSA WM-CWS-30700T is a waxy maize based Pregelatinized, Chemically modified, Vegan, Gluten-Free, Plant-based Hydrophobic starch. It is used as an Encapsulating agent, Emulsifier, Instant Thickener, Stabilizer, Binder, Gelling agent and Texturizing agent. It exhibits effective emulsification, reducing surface tension and facilitating the formation of stable emulsions between oil and water phases. It can be used as replacement of expensive gums used in spray drying process. It is used in various food products such as encapsulated volatile flavour oils, Vitamins encapsulation, spice oleoresins, mayonnaise, dairy products, Ice creams, Yoghurt, Cheese products, sauces, ketchup, dry beverage mixes, bakery dry mixes for cakes and cookies, Gluten free bakery products, etc.,