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Ice Cream Modified Starch

Name: Ice Cream Modified Starch
Brand: PARS KHOOSHE PARDAZ
Price: 1200 USD
Availability: InStock

Price 1200 USD ($)/ Ton

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MOQ : 5 Tons

Ice Cream Modified Starch Specification

Chemical Composition
Food Grade Modified Corn Starch

Solubility
Water Dispersible

Application
Ice Cream Emulsifier and Stabilizer

Ingredients
Modified Corn Starch

Ph Level
5.5 7.0

Product Type
Food Grade Starch

Form
Powder

Starch Type
Modified Starch

Color
White

Weight
25 Kilograms (kg)

Shelf Life
18 Months

Packaging
PP Bag with Inner Liner

Protein
0.2%

Fat Content (%)
0.3%

Moisture
13% Max

Pack Size
25 kg

Flavor
Neutral

Grade Standard
Food Grade

Pack Type
Bag

Physical State
Powder

Purity
99%

E Number
E1422 (Acetylated Distarch Adipate)

Storage Condition
Store in Cool & Dry Place

pH Stability
Stable in Neutral pH

Melting Point
Not Applicable (Thermally Stable)

Bulk Density
0.50 0.55 g/ml

Microbiological Standards
Conforms to Food Industry Norms

Usage Level
2 5% in Ice Cream Mix

Viscosity
High, Ensures Creamy Texture

Functionality
Improves Mouthfeel, Prevents Ice Crystal Formation

Allergen Information
Gluten Free

Odor
Odorless

Ice Cream Modified Starch Trade Information

Minimum Order Quantity
5 Tons

Supply Ability
100 Tons Per Day

Delivery Time
1 Days

About Ice Cream Modified Starch

Ice cream modified starch is a specially processed starch designed to improve the texture, stability, and overall quality of ice cream. It functions as an effective stabilizer and thickener, helping to control ice crystal formation and ensuring a smooth, creamy mouthfeel. By enhancing water binding capacity, it prevents syneresis and maintains consistency during storage and distribution. This modified starch also improves overrun and melting resistance, allowing ice cream to retain its shape and texture for longer periods. It provides a balanced body, adds creaminess, and supports flavor release without interfering with taste. Due to its cold stability and excellent functionality, ice cream modified starch is widely used in dairy and frozen dessert formulations. It helps manufacturers reduce production costs while delivering premium quality products. Its versatility, ease of use, and ability to enhance consumer experience make ice cream modified starch an essential ingredient in the frozen dessert industry.

Superior Creaminess and Texture

This modified starch ensures a smooth, creamy texture in every batch of ice cream by effectively controlling viscosity and stabilizing the product. Its capacity to prevent the formation of ice crystals enhances both sensory appeal and shelf life, guaranteeing a consistently enjoyable eating experience.

Simple Application & Handling

Formulated as a white, odorless, and neutral-tasting powder, this modified starch disperses easily in water and seamlessly integrates into ice cream mixes. Recommended for use at a 2 5% level, it is conveniently packaged in 25 kg bags, making handling and batching straightforward for any scale of operations.

Food Safety and Stability Assured

Tested for conformity with food industry microbiological standards, this starch is gluten-free and maintains its functional integrity under neutral pH and thermal processing. With a long shelf life and protective packaging, it ensures both product safety and consistent performance in varied storage and production conditions.

FAQs of Ice Cream Modified Starch:

Q: How does this modified starch improve the texture of ice cream?

A: This modified starch enhances ice cream texture by increasing viscosity, resulting in a smoother and creamier mouthfeel. It also helps prevent ice crystal development, which keeps the ice cream soft and enjoyable throughout its shelf life.

Q: What is the recommended usage level for this starch in ice cream production?

A: For optimal results, it is advised to use 2 5% of the modified starch by weight in the ice cream mix. This range ensures stability, creaminess, and effective prevention of ice crystal formation.

Q: When should the modified starch be added during the ice cream making process?

A: The starch should be thoroughly mixed into the ice cream base before pasteurization. Dispersion is best achieved by blending it with other dry ingredients before dissolving in the liquid phase.

Q: Where should the modified starch be stored after delivery?

A: For best quality and shelf life, store the starch in a cool, dry place, and keep the packaging sealed until use. This prevents moisture absorption and contamination.

Q: What benefits does this modified starch offer regarding ice cream stability?

A: In addition to creating a smooth texture, the modified starch ensures thermal and pH stability, maintaining its functional benefits even after heat processing and during frozen storage, leading to longer-lasting premium quality.

Q: Is the product suitable for allergen-free or gluten-free ice cream formulations?

A: Yes, this product is entirely gluten-free and odorless, making it ideal for allergen-sensitive or specialty ice cream recipes without imparting any unwanted flavors.

Q: What packaging options are available and what is the net weight per bag?

A: The modified starch is supplied in 25 kilogram PP bags with an inner liner to ensure maximum product protection and ease of handling during transport and storage.