Native Food Grade Tapioca Starch Vietnamese Suppliers and Manufacturers

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Potato starch is a very refined gluten-free starch, containing minimal protein or fat. This gives the powder a clear white color, and the cooked starch has typical characteristics of neutral taste, good clarity, high binding strength, long texture, and a minimal tendency to foam or yellowing of the solution. It is used in food & technical application. Native Potato Starch Used as Thickener, Bulking agent, Stabilizer, Water binder Applications: Thickener in sauce, soup, dairy desserts and snack products

Potato starch is a very refined gluten-free starch, containing minimal protein or fat. This gives the powder a clear white color, and the cooked starch has typical characteristics of neutral taste, good clarity, high binding strength, long texture, and a minimal tendency to foam or yellowing of the solution. It is used in food & technical application. Native Potato Starch Used as Thickener, Bulking agent, Stabilizer, Water binder Applications: Thickener in sauce, soup, dairy desserts and snack products

Oxidized starch - TS is a Chemically Modified, Vegan, Gluten-Free, Plant-based, Non-GMO tapioca starch. Oxidized starch is characterized by its exceptional functional properties such as low viscosity, high stability, clarity, film forming, low temperature stability and binding properties. Oxidized starch is widely used in bakery products, frozen foods, dairy products, confectioneries, breading and coating applications, etc., It is 100% naturally made which does not have any preservatives and Mono sodium Glutamate (MSG). Gum confections made with oxidized starch have longer shelf life, better gelling characteristics, increased clarity, better taste, and quicker drying FEATURES AND BENEFITS Oxidized starch has improved solubility and paste clarity and could be an alternative source for food products requiring high solid contents without over-thickening It is highly bio-degradable and causes no harm to the Environment. Oxidized starch 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.

Oxidized starch - TS is a Chemically Modified, Vegan, Gluten-Free, Plant-based, Non-GMO tapioca starch. Oxidized starch is characterized by its exceptional functional properties such as low viscosity, high stability, clarity, film forming, low temperature stability and binding properties. Oxidized starch is widely used in bakery products, frozen foods, dairy products, confectioneries, breading and coating applications, etc., It is 100% naturally made which does not have any preservatives and Mono sodium Glutamate (MSG). APPLICATIONS Oxidized starch is used as stabilizer in milk products, ice cream desserts, puddings, fillings, etc.,It is also used in the production of flavoured yoghurts, flavoured milk drinks, whipped cream, low fat cream, etc., Oxidized starch can also be used as fat-mimetic and partial replacement of casein in cheese products with improved stretchability and hardness Oxidized starch is recommended for salad and vegetable sauces, salad dressings, sugar syrups, sauces for canned meat and vegetables, mayonnaise, soups, puddings, fruit filling for confectionery products, jellies, fruit paste candy and soft gummies In baking industry, Oxidized starch expands and improve physical possessions and physical properties of dough, increases its capability to hold gases FROZEN FOODS Oxidized starch is used in frozen foods, refrigerated or canned foods, generally for thickening, temperature stability and control the flow in the purpose food. Oxidized starches are used for improved adhesion and improved stability, reputedly because of covalent bonding with protein on the substrate surface. FEATURES AND BENEFITS Oxidized starch has improved solubility and paste clarity and could be an alternative source for food products requiring high solid contents without over-thickening It is highly bio-degradable and causes no harm to the Environment. Oxidized starch 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.

EnzoPlast TS 8 is a Chemically Modified, Vegan, Gluten-Free, Plant- based, Non-GMO oxidized tapioca starch. EnzoPlast TS 8 is characterized by its exceptional functional properties such as low viscosity, high stability, clarity, film forming, low temperature stability and binding properties. EnzoPlast TS 8 is widely used in bakery products, frozen foods, dairy products, confectioneries, breading and coating applications, etc., It is 100% naturally made which does not have any preservatives and Mono sodium Glutamate (MSG). APPLICATIONS ï?· EnzoPlast TS 8 is used as stabilizer in milk products, ice cream desserts, puddings, fillings, etc.,It is also used in the production of flavoured yoghurts, flavoured milk drinks, whipped cream, low fat cream, etc., ï?· EnzoPlast TS 8 can also be used as fat-mimetic and partial replacement of casein in cheese products with improved stretchability and hardness ï?· EnzoPlast TS 8 is recommended for salad and vegetable sauces, salad dressings, sugar syrups, sauces for canned meat and vegetables, mayonnaise, soups, puddings, fruit filling for confectionery products, jellies, fruit paste candy and soft gummies ï?· In baking industry, EnzoPlast TS 8 expands and improve physical possessions and physical properties of dough, increases its capability to hold gases FROZEN FOODS EnzoPlast TS 8 is used in frozen foods, refrigerated or canned foods, generally for thickening, temperature stability and control the flow in the purpose food. EnzoPlast TS 8 are used for improved adhesion and improved stability, reputedly because of covalent bonding with protein on the substrate surface. FUNCTIONAL PROPERTIES EnzoPlast TS 8 forms highly thixotropic pastes with stiff texture, which is related to its gelling capability Low gelatinization temperature and viscosity, clarity, and soft gel texture are attributes of EnzoPlast TS 8 used in breading and related applications When heated in water, EnzoPlast TS 8 form clear fluid sols. On cooling, however, the sols made by cooking EnzoPlast TS 8 is more stable or resistant to thickening and forming gels or pastes EnzoPlast TS 8 is used in formulated products. They also are used in starch batters and in breaded foods, where they improve adhesion of the batter to meat and fish Gum confections made with EnzoPlast TS 8 have longer shelf life, better gelling characteristics, increased clarity, better taste, and quicker drying Used in batters and breading for coating various food stuffs, in confectionery as binders and film formers, in dairy products as texturizers EnzoPlast TS 8 is often used for coating, sealing, batter binding, emulsification, and dough conditioning in baking and other food products.

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.

Taste-In 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 and non- meat extender to enhance the textural properties, water holding capacity and freeze thaw stability of frozen veg/meat products such as Sausage, Ham, Meat balls, Nuggets, Burger Patties, Veg patties, Veg Cutlet, Cheese bites, Vegan and Plant based Sausage, Meatless meat balls, etc., In RTC Veg Products: Taste-InTM can also be used as extender in RTC vegetable products to enhance the texture and preventing syneresis. It also provides excellent freeze-thaw stability to the product without affecting the original texture and taste of the product. ï?· It can be used in Veg Products such as Veg cutlet, Veg patties, cheese bites, finer chips, Mashed potato snacks, veg balls, Veg nuggets, veg fingers ï?· It can also be used in Vegan and Plant based sausages, meatless meat balls, etc., where it mimics the texture of meat and enhances the texture and mouth feel of the product DOSAGE Use 10 to 15% Taste-InTM of total batch size. For excellent results, use upto 20% Taste-In of total batch size.

Spice-In is a Vegan, Gluten-Free, Plant-based and Non-GMO starch based seasoning. Spice- In is a Functional food ingredient blended with perfect spices and condiments to enhance the continental masala flavour of the various Veg and Non-Veg products such as Chicken Nuggets, Kabab, Mashed potato snacks, Fryums, Pappads, Khakara, Chanachur etc.,.It can also be used as taste maker masala for RTC noodles, Fried rice, Pasta, Macroni, Chat items, RTU gravies. Spice-InTM is 100% vegetarian and naturally made product which does not have any preservatives and Mono sodium Glutamate (MSG). FEATURES AND BENEFITS ï?· Spice-In is 100% vegetarian and naturally made product which does not have any preservatives and Mono sodium Glutamate (MSG).Without MSG , SpiceIn provides Umami flavor to the food products ï?· Perfect seasoning with unique flavor and colour ï?· Disperses uniformly in all product ï?· Enhances the productâ??s appearance and flavor ï?· 100% Natural and 100% vegetarian product ï?· It can be used as Functional Food ingredient and label friendly product ï?· It is highly bio-degradable and causes no harm to the Environment. DOSAGE Use 1 to 3% Spice-InTM of total batch size. For excellent results, use up to 10% Spice-In of total batch size.

Gravy-yo is used in gravies as a paste to thicken and bind the food thus increasing its stability. This contains a minimum of 70% dietary fiber. It is a modified resistant starch. It enhances creaminess, smoothness, pulpiness, clarity, thickness, and oral viscosity and provides flavor enhancement. A Physically Modified Starch Additive Product Gives Thickening to Indian & Indonesian Gravy Perfect for Continental Sauces / Gravies No Retrogradation will happen It maintains the stability of the product Reducing cost Mouth Feel Enhancer Applications: * South Indian, North Indian Gravies * Vietnamese, Indo-Chinese, Continental Cuisines

Excellent additive for Crispy oil fried vegetarian and nonvegetarian products. 100% Natural product. No preservative and No Monosodium Glutamate. Modified Starch for Coating & Crispiness Purpose Helps to lock the Flavor of the product while frying Penetrates the Species & ingredients of the product Improves Texture Reduce Oil Absorptions Excellent Crispiness Given good color appearance after frying Applications: Fried Chicken and Sea Foods Oil Fried Nuggets, Potato shots, Cheese Bites, Mixture Premixes like 65 Masala, Instant Crispy Fry Mix, Manchurian Mix, Bonda Mix

Makes Vermicelli manufacturing more cost-effective, brightens the color, and improves the strength. Makes the product on the serving plate; softer, smoother, and tastier. No preservative and No Monosodium Glutamate. Modified Starch To Maintain the Viscose Gives Taste Reducing Cooking Time Maintain the Viscose of product Applications: Noodles Pasta Vermicelli Macaroni Snacks

Enriched carbohydrate food additive. Special product for papad making Makes papadam as tastier, healthier and crispier. 100% Natural and 100% vegetarian product. No preservative and No Monosodium Glutamate. * A Physically Modified Starch Product * Used as Texture Enhancer * Leavening Agent * Mouth Feel Enhancer Applications: * Suitable for Different types of Pappad and Appalam * Suitable for Kakhra

It is a modified starch used as an additive for various products like Sausage, Meatball, Nuggets, Veg balls, Veg Cutlets & Chicken popcorn. It is a 100 % Vegetarian product. Improved Low Temp Stability, Better water holding capacity, Texturizing Agent, Non-Meat Extender, Binder Physically Modified Starch for binding & Water holding (which is the ability to gelatinize with considerable water uptake and give good Yield) Low-temperature Stability Better Water Holding (in Minced Meats) Improving Texture of Meatballs Good Meat Extender Excellent binder (especially while oil frying) Best Freeze �¢??Thaw Stability Applications: Ham, Sausages, kabab Meat Balls, Cutlets, Chicken Finger, Nuggets, Popcorn Ready to Fry Minced meats / Mashed potato snacks , Veg Balls