BALAJI FOOD was set up with an idea of connecting the farmers with the practice of organic farming so that agriculture becomes economically- viable for them and the society is benefitted by the healthy organic products. For making this possible we are directly connected to thousands of farmers and encouraging them to follow techniques such as crop rotation, green manure, compost, and biological pest control. So far this has been a successful journey and we are able to procure process and market the organic products that meet the globally accepted quality standards.
BALAJI FOOD has top class fully automated modern manufacturing plant with expertise in technical aspects makes us capable to consistently supply, constantly quality improvement and up gradation.
Appearance: white to light yellow flake or powder
Moisture %f_12.0
1. Being good for the immunity system by strengthening the liver function
2. Has been greatly applied as the food protecting health and medicine additive
Item : industrial grade ;food grade; pharmaceutical grade; high density grade
Packing : 12.5kg/sack(weaved) ; 10kg/drum(fiber); 10kg/drum(fiber); 20kg/drum(fiber)
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).
FUNCTIONAL PROPERTIES
Oxidized starch 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 oxidized starch used in breading and related applications
When heated in water, Oxidized starch form clear fluid sols. On cooling, however, the sols made by cooking oxidized starch are more stable or resistant to thickening and forming gels or pastes
Oxidized starch 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 oxidized starch 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
Oxidized starch is often used for coating, sealing, batter binding, emulsification, and dough conditioning in baking and other food products.
