Ingredion
澱粉領域擁有領先技術與市場地位
Ingredion holds a leading position in starch technology and market share, offering a comprehensive portfolio including functional starches, modified starches, and native starches for diverse food and industrial applications. Utilizing natural raw materials such as corn, tapioca, potato, and wheat, the company achieves specialized functionalities through natural processing and modification technologies.

Acetylated Distarch Phosphate

Starch modified by acetylation, offering acid resistance, heat resistance, and shear resistance. Superior acid resistance compared to other modified starches.

Applications:
High-acid foods such as jams, yogurt, sauces.
 

Acetylated Distarch Adipate

Starch modified by acetylation and cross-linked with adipic acid, improving freeze-thaw stability and storage performance.

Applications:
Refrigerated products, sauces, gravies.

Starch Sodium Octenyl Succinate (OSA starch)

Starch reacted with octenyl succinic anhydride, providing emulsifying and surfactant properties.

Applications:
Emulsion-based products such as beverages, soups, and spray-dried powders.

Distarch Phosphate

Starch cross-linked with phosphate esters, enhancing viscosity and heat resistance. Contains >85% invisible fiber.

Applications:
High-fiber toast, bread, cakes, premixes; improves crispiness in fried foods.

Starch Acetate

Starch modified by acetylation, improving stability and shelf-life characteristics.

Applications:
Batter and breading for a hard and crispy texture.

Hydroxypropyl Distarch Phosphate

Starch modified by hydroxypropylation (improving water retention and freeze-thaw stability) and phosphate cross-linking (enhancing thermal stability).

Applications:
Sauces, boba pearls, mochi, dumpling wrappers (soft and elastic texture).

Oxidized Hydroxypropyl Starch

Starch treated with oxidation and hydroxypropylation, improving clarity and texture.

Applications:
Beverages (enhances smoothness, prevents fat separation).

Starch

Physically processed starch without chemical cross-linking agents or additives. Provides stability, acid resistance, and smooth texture. Can be labeled directly as corn, tapioca, or rice starch.

Applications:
Yogurt, sauces, crystal dumplings (clean-label compliant).
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