Modified Starch for Emulsion and Encapsulation

Our emulsion and encapsulation modified food starches are used as emulsion stabilizer for beverages and as encapsulant for flavors, vitamins, oil and nutrients. These specialty modified starches protect flavor oils and actives from degradation, convert liquids into powders, and provide emulsification, film forming and low viscosity to deliver high oil load and retention and high solids processing. This makes them an effective replacement for gum arabic.

Application: Emulsion stabilizer, used in flavor emulsion, beverage clouds, oily drink, etc.
Features and functions:
- Superior emulsification
- Long term stability in low temperature
- Excellent oil retention
- Long shelf life

Application: Encapsulation, used in flavor powder, vitamin powder, oil powder, solid condiments, etc.
Features and functions:
- High load encapsulation
- Excellent stability
- Low viscosity and Effectiveness in high solids systems
- Easy to spray dry
- Superior oxidation resistance
- Good film forming property to prevent loss of volatile elements

Application: Emulsion Thickener
Features and functions:
- Stable emulsification, effectively prevent separation of oil and water
- Excellent thickening property
- Superior oxidation resistance
- Long shelf life