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Industry Background

The food industry is one of the most important application areas for modified starch. The global revenue from edible modified starch was approximately RMB 12.2 billion in 2025 and is projected to reach nearly RMB 14.64 billion by 2032. Modified starch is mainly used in food as a thickener, stabilizer, emulsifier, gelling agent, water-retaining agent, and film-forming agent. With increasing consumer preference for "clean labels" and naturally derived ingredients, the market demand for modified starch as a naturally derived food additive continues to grow. Different food systems have vastly different performance requirements for modified starch—acidic beverages require acid resistance, frozen foods require freeze-thaw stability, and high-temperature sterilized foods require heat resistance—a single variety cannot meet all needs.

Core Technology Principles

The core functional mechanism of modified starch for food applications:

Thickening and Texture: Modified starch absorbs water and swells in food systems, gelatinizing to form a network structure with a certain viscosity, giving the food the ideal consistency and texture. Cross-linked starch enhances the starch granule structure by introducing cross-linking bonds, enabling it to maintain viscosity stability under high temperature, low pH, and high shear conditions.

Stability: Substituent groups introduced by esterification and etherification modifications prevent the rearrangement (retrogradation) of starch molecular chains, thereby improving freeze-thaw stability and anti-aging properties. Hydroxypropyl distarch phosphate (HDP) and phosphate distarch (DP) varieties are more resistant to high temperatures, variable temperatures, shear, or low pH values.

Emulsification and Encapsulation: Varieties such as sodium octenyl succinate starch exhibit excellent emulsifying properties, stabilizing oil-water systems and serving as microcapsule wall materials for encapsulating functional oils, vitamins, and other sensitive components.

Core Product Portfolio

Application Requirements | Recommended Product | INS Number | Core Function | Recommended Dosage Reference

Thickening and Stabilizing (Heat and Acid Resistance) | Hydroxypropyl Distarch Phosphate | INS 1442 | Heat resistant, acid resistant, shear resistant | 1%-5%

Thickening and Stabilizing | Phosphate Distarch | INS 1412 | Thickening and stabilizing, anti-retrogradation | 1%-5%

Thickening and Stabilizing | Acetylated Distarch Adipate | INS 1422 | Heat resistant, acid resistant, freeze-thaw resistant | 1%-5%

Thickening (High Transparency) | Acetate Starch | INS 1420 | Low gelatinization temperature, high transparency | 1%-5%

Thickening (Low Viscosity) | Oxidized Starch | INS 1404 | Low viscosity, good gelling properties | 1%-5%

Emulsification and Stabilizing | Sodium Octenyl Succinate Starch | INS 1450 | Excellent emulsifying properties, microcapsule wall material | 0.5%-3%

Water Retention and Anti-aging | Hydroxypropyl Starch | INS 1440 Water retention, anti-aging, improved texture 1%-5%

Cold water soluble Pregelatinized starch INS 1420 Cold water soluble, ready to use 1%-5%

Gummy candy gel Acid-treated starch INS 1401 High gel strength 5%-10%

Microencapsulation Sodium octenyl succinate INS 1450 Encapsulation rate up to 90% or more As needed

Recommended solutions by product category

Frozen foods (frozen dumplings, glutinous rice balls, frozen dough)

Target: Freeze-thaw resistance, crack prevention, water retention, improved texture

Recommended solution: Hydroxypropyl distarch phosphate 1%-3% + Hydroxypropyl starch 1%-2%

Synergistic Mechanism: Hydroxypropyl distarch phosphate provides freeze-thaw stability to the cross-linked network, while hydroxypropyl starch provides water retention and anti-aging properties.

Effects: Maintains good texture after freeze-thaw cycles, surface does not crack, and has a soft and chewy texture.

Seasonings (Sauces, Salad Dressings, Ketchup)

Target: Thickening, stabilizing, acid-resistant, and preventing water separation.

Recommended Solution: Acetylated distarch adipate 2%-5% + Xanthan gum 0.1%-0.3% (Synergistic thickening)

Synergistic Mechanism: Acetylated distarch adipate provides bulk viscosity and acid resistance, while xanthan gum provides pseudoplasticity and suspension stability.

Effects: Smooth and delicate sauce, does not separate or separate during storage, and has good acid resistance.

Meat Products (Ham, Sausage, Meatballs)

Target: Water retention, improved texture, and reduced fat content.

Recommended Solution: Phosphate distarch 1%-3% (added during chopping) + Modified potato starch 1%-2%

Synergistic Mechanism: Phosphate distarch provides water retention and gel strength, forming a stable protein-starch network structure.

Effects: Water retention increased by 15%-20%, resulting in a tender and elastic texture, and reduced cooking loss.

Baked Goods (Cakes, Bread, Fillings)

Target: Water retention and anti-aging, improved texture, extended shelf life.

Recommended Solution: Hydroxypropyl starch 1%-3% + Pregelatinized starch 0.5%-1%

Synergistic Mechanism: Hydroxypropyl starch delays starch retrogradation, and pregelatinized starch improves batter flowability.

Effects: Bread maintains softness for 2-3 days longer, and cakes have a finer texture.

Beverages (Fruit Juices, Dairy Beverages, Plant Protein Beverages)

Target: Thickening and stabilizing, preventing sedimentation, improving texture.

Recommended Solution: Sodium octenyl succinate starch 0.3%-1% (emulsion stabilization).

Features: Provides a refreshing taste, does not affect beverage transparency, and has excellent stability.

Confectionery (Gummy Candies, Jelly Candies)

Target: Gel formation, transparent gloss, moderate elasticity.

Recommended Solution: Acid-treated starch. 5%-10% (Main Gel Agent)

Features: High gel strength, good transparency, excellent formability

Microencapsulation (Functional Oils, Vitamins)

Target: Encapsulation protection, sustained release, improved stability

Recommended Solution: Sodium octenyl succinate starch (microcapsule wall material), encapsulation rate can reach over 90%

Applications: Microencapsulation of sensitive functional ingredients such as conjugated linoleic acid, fish oil, and vitamin E

Solution Advantages

Comprehensive Product Range: Covers a full range of food-grade products including hydroxypropyl distarch phosphate, acetylated distarch adipate, sodium octenyl succinate starch, acetate starch, phosphate distarch, oxidized starch, and pregelatinized starch.

Complementary Functions: Different products can be used in combination to achieve a synergistic effect of "1+1>2", reducing the total dosage while ensuring effectiveness.

Complete Certifications: All products comply with GB standards. Compliant with 2760-2024, FCC, JECFA, and other standards; Halal and Kosher certifications available.

Small batch sample support: 1kg and 5kg sample orders supported.

Clean label compliance: Naturally sourced, meeting consumer demand for clean label products.