Waxy Tapioca Starch is an amylose-free starch with up 100% of amylopectin content. Waxy tapioca starches perform well in refrigerated and frozen foods as opposed to waxy starches and non-waxy starches from maize, wheat, and potato. Unmodified waxy tapioca starch yields thick, clear pastes with good shelf life. With a rising demand for clean-label foods by consumers and markets, the cold-temperature stability of waxy tapioca starch offers an attractive alternative to the use of chemically or genetically modified starch in frozen/refrigerated foods
Coarse grade native tapioca starch is an agglomerated native tapioca starch which is used in production environments where dust is an issue.
Native Tapioca starch used as thickener and stabilizer in puddings, breads, sauces, fruit pies and meat products.
Potato granules are cooked and dehydrated potatoes in a form of a dense, free flowing potato powder which re-hydrates very easily when added to the hot boiling water. Potato granules are used for potato puree, as ingredient for snack and potato pellets production and various fresh and frozen potato dishes (e.g. potato dumplings, croquettes, stuffed dumplings or noodles. Potato granules are as well used as thickener in dry soups and sauce mixes. Potato granules outperform potato flakes when it comes the preserving the original taste of potatoes
Potato flakes used for snack foods and instant mashed potato as well as thickener and enhancer of creamy frozen desserts and gravies.
Chemically modified starches contain an E-number; the declaration is Modified starch. Oxidized starch (E1404) is a suitable carrier for food mixtures exhibiting low viscosities after hot preparation. Compared to native starches, acetylated cook-up starches (E1420) are characterized through lower gelatinization temperatures and an improved stability against retrogradation. Regarding heat treatment, acidic conditions and shear forces, di-starch phosphates (E1412) are stable in terms of their viscosity. Acetylated di-starch phosphates (E1414) and adipates (E1422) additionally exhibit excellent freeze-thaw stability as well as clear appearance of the final preparation. Starch sodium octenyl succinate (E1450) exhibits emulsifying properties making it perfectly suitable in the application of oil-in water applications.
Clean label starches free from E-numbers (food additives). Main applications are soups, sauces, snacks, surimi, processed sea food and processed meat where it used as a thickener, binder, texturizer, anti-caking, or gelling agent. Available native potato starches: Standard viscosity High viscosity Low Moisture (9%, 12% residue of water)
IQF-A, IQF-B, IQF, Whole, Slices, Cube 10mm, Pulp
Refine salt and chlor alkaline chemicals.
Canned Fruits And Snacks.
Rice flour, glutinous rice flour, rice starch, wheat flour, grain, rice, glutinous rice starch, , mixed flour, , modified rice starch, , rice vermicelli, rice stick, , rice noodles, , ready made confectionery flour, rice starch.Exporting
Betta breeds.
Dorian freeze dried, freeze dried fruits, dehydrate fruits, snack.
Fresh cut flowers like rose, jasmine and lily, flowers, lotus.
Vegetables like ginger, dried ginger, dried black ginger dried krachai black, kaempferia parviflora, sweet tamarind, sour tamarind, tamarind seeds, damar batu, raw cashew nut icumsa 45 refine white sugar.Trading, exporting and importing
Canned fruits, canned vegetables, canned fish, canned seafood, canned juices, canned coconut milk.
Cashew nuts, cocoa, coffee, peanuts, parboiled rice, mango.
Herbs..
Agricultural commodities / products..
Chicken parts and drinking water.
