Modifies Starch used for Sauce Jam

    • Product Name: Modifies Starch used for Sauce Jam
    • Chemical Name (IUPAC): Starch, acid-hydrolyzed
    • CAS No.: 9005-25-8
    • Chemical Formula: (C6H10O5)n
    • Form/Physical State: Powder
    • Factroy Site: No.1202, Fangshan Road,Changle County,Weifang, Shandong, China
    • Price Inquiry: sales3@boxa-chem.com
    • Manufacturer: Weifang Shengtai Medicine Co.,Ltd.
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    Specifications

    HS Code

    785937

    Product Name Modifies Starch used for Sauce jam
    Type Food Additive
    Origin Plant-based
    Appearance White powder
    Solubility Cold water soluble
    Main Function Thickening agent
    Stability Heat and acid resistant
    Applications Sauces and jams
    Allergen Status Gluten-free
    E Number E1422
    Processing Method Chemically modified
    Taste Neutral
    Storage Conditions Cool, dry place
    Shelf Life 12-24 months
    Moisture Content ≤14%

    As an accredited Modifies Starch used for Sauce Jam factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.

    Application of Modifies Starch used for Sauce Jam

    Purity 98%: Modifies Starch used for Sauce jam with purity 98% is used in strawberry sauce production, where it ensures a clear and uniform gel structure.

    Viscosity grade 1200 mPa·s: Modifies Starch used for Sauce jam with viscosity grade 1200 mPa·s is used in fruit topping manufacturing, where it provides optimal thickness and improved pourability.

    Moisture content <12%: Modifies Starch used for Sauce jam with moisture content below 12% is used in heated filling processes, where it minimizes microbial growth and extends product shelf life.

    Gelation temperature 85°C: Modifies Starch used for Sauce jam with a gelation temperature of 85°C is used in hot-fill sauce lines, where it enables rapid setting without breaking down.

    Neutral pH 6.5–7.0: Modifies Starch used for Sauce jam with neutral pH 6.5–7.0 is used in mixed berry jam applications, where it maintains product color and flavor integrity.

    Particle size <100 µm: Modifies Starch used for Sauce jam with particle size less than 100 µm is used in artisanal sauce batch production, where it ensures smooth texture and ease of dispersion.

    Stability temperature 120°C: Modifies Starch used for Sauce jam with stability temperature up to 120°C is used in sterilization processes, where it preserves viscosity and texture during heat treatment.

    Shear resistance high: Modifies Starch used for Sauce jam with high shear resistance is used in high-speed mixing, where it prevents breakdown and maintains homogeneous consistency.

    Retrogradation resistance strong: Modifies Starch used for Sauce jam with strong retrogradation resistance is used in refrigerated sauces, where it prevents syneresis and maintains stability over storage.

    Clarity high: Modifies Starch used for Sauce jam with high clarity is used in transparent fruit sauce applications, where it enhances visual appeal and market attractiveness.

    Packing & Storage
    Packing White, food-grade plastic bag with blue labeling, sealed for freshness. Contains 25 kg of Modified Starch for sauce and jam production.
    Container Loading (20′ FCL) Container Loading (20′ FCL): Approximately 16-18 metric tons of modified starch, securely packed in 25kg bags, suitable for sauce and jam production.
    Shipping Shipping for Modified Starch used for sauce and jam is typically in secure, food-grade packaging such as 25 kg bags or cartons. The product should be kept dry and stored in a cool area. Proper labeling ensures easy identification and compliance with safety regulations during transportation. Handle with care to prevent contamination.
    Storage Modified starch used for sauce and jam should be stored in a cool, dry, and well-ventilated area, away from direct sunlight and moisture. Keep the starch in tightly sealed containers to prevent contamination and absorption of odors. Store at room temperature, ideally between 10°C and 25°C. Avoid exposure to strong acids, alkalis, and volatile chemicals for optimal quality and safety.
    Shelf Life The shelf life of modified starch used for sauce and jam is typically 12-24 months when stored in cool, dry conditions.
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