Waxy Corn Starch DE 30

Product Introduction

This product is made of special waxy corn as the only raw material, refined by wet extraction process, and the amylopectin content is stable at 95%~98%, and there is almost no amylose. The appearance is a white fine powder, with the inherent light odor of cornstarch, no odor impurities, and a fineness of more than 99.0%, which meets the food grade standard of GB 1355-2021.

Its core advantage lies in its natural functionality: it can be gelatinized quickly at 55~65°C to form a high-viscosity colloid, and can maintain good solubility stability in the pH range of 4.0~8.0, and is not easy to precipitate and stratify. It can meet the thickening and bonding needs of most food processing without additional modification, and is widely suitable for basic scenarios such as quick-frozen food fillings, meat product water retention, and bakery product improvement, with outstanding cost performance.

Application of the product

1. Natural basics: high branched chain primary starch - a cost-effective choice for improving baking basics

Core adaptation scenarios

Basic bakery products such as ordinary bread, chiffon cake, and crispy biscuits focus on solving basic needs such as "tendon adjustment, water retention and hardness prevention".

Typical application cases

Chiffon cake's "fluffy extension plan"

Traditional chiffon cakes tend to collapse after refrigeration and harden after 24 hours at room temperature, and adding 3%~5% of the flour content of natural basic waxy cornstarch can improve the problem. Its rapid gelatinization characteristics at 55~65°C can form a stable network with egg protein when the batter is stirred, reducing water loss during baking; The high branched chain structure is not easy to age, so that the cake can still maintain a dense taste even after 3 days of storage at room temperature, and the collapse rate is reduced from 15% to less than 3%.

Practical points: Mix with low-gluten flour and add it after sieving to avoid adding it separately and causing the batter to clump.

"Gluten reduction and crispy plan" for crispy biscuits

When making cookies or crackers, replace some of the low-gluten flour with 10% natural base waxy cornstarch to reduce the stickiness of the dough and prevent a firm taste after baking. The colloidal bond it forms allows the biscuits to expand evenly during baking, increasing crispiness by 40% and breaking from 8% to 2% when cooled.

Data support: The powder form with a fineness of more than 99.0% can be fully integrated with butter and icing without grainy residue.

Application Benefits:

It meets the GB 1355-2021 food-grade standard and is suitable for home baking and mass production in small and medium-sized factories, with outstanding cost performance.

2. Graded quality control: high-grade high-purity starch - quality assurance of high-end baking

Core adaptation scenarios

High-end cream cakes, clean-label baked goods, and medical-grade meal replacement baked goods focus on the needs of "purity, safety, and stable adaptation".

Typical application cases

"Piping stabilization scheme" for high-end cream cakes

When making the piping base of multi-layer cream cake, 2%~4% of the total batter is added to the graded quality control starch, and its high-viscosity colloid of more than 800BU can enhance the adhesion between the cream and the cake embryo, while maintaining the non-melting and non-deformation for 6 hours at room temperature 25°C. Due to the protein content of ≤ 0.35% and extremely low heavy metal residues, it can be directly used in the production of infant and young children's complementary food cakes, which meets the requirements of "less additive" on the clean label.

Key characteristics: Viscosity attenuation rate is less than 8% at high speed shear, and the texture will not become thinner due to high rotation speed during mixing.

"Taste optimization solution" for low-sugar meal replacement bread

After adding 5% of the flour content of high-grade starch, its high-purity amylopectin can combine with the dietary fiber in whole wheat flour to form a fine colloid, so that the bread is chewed without residue; With improved water retention, meal replacement bread lasts 2 hours longer and has a shelf life from 3 to 5 days.

Application Benefits:

High cleanliness with a purity of more than 98% is suitable for the strict requirements of high-end baking for raw material safety, and the colloidal transparency is high, which does not affect the original color of the bakery.

3. Modified and upgraded model: double esterified functional starch - customized solution for special baking

Core adaptation scenarios

Resistant to baking jam, low-fat custard sauce, and functional baking fillings, focusing on the needs of "high temperature resistance, stable emulsification, and low-fat adaptation".

Typical application cases

"Anti-collapse solution" for baked jams

When making bread jam, 5% of the total amount of jam is added with double esterified starch, and its cross-linked structure can withstand the high temperature of baking at 180°C, avoiding the crust and wrinkles caused by jam collapse and water loss. After a bakery's application, the "filling rate" of jam sandwich bread was reduced from 20% to 3%, and it remained smooth and non-layered and non-peeling after 7 days of storage at room temperature.

Recipe reference: White sugar 35%, malt syrup 20%, pectin 0.5%, double esterified starch 5%, citric acid 0.3%, water 40%.

"Taste simulation scheme" for low-fat custard sauce

When developing low-fat custard, 8% modified starch was used instead of 30% whipped cream, and its biparental properties emulsified the remaining oil, creating a smooth texture similar to high-fat sauces. The viscosity remains stable after heating at 90°C, and does not clump after refrigeration, and the delicacy of the taste is 92% similar to that of the high-fat version, which meets the low-fat food standard.

"Active ingredient embedding protocol" for functional fillings

In the baking filling with probiotics, the starch can be used as an embedded wall material to encapsulate the probiotics into microcapsules, and the survival rate of probiotics is increased from 30% to 75% after baking at 170°C, solving the problem of active ingredients not being resistant to high temperatures.

Application Benefits:

With a 20% increase in water absorption and a 40% increase in high-temperature viscosity, it is precisely adapted to the extreme processing environment of special baking and expands the functional boundaries of baked goods.

4. Process characteristics: dry refined starch - low-cost adaptation of industrial baking

Core adaptation scenarios

Large-scale production of puffed biscuits, baking coating powder, and low-cost pastry embryos focus on the needs of "cost control and basic bonding".

Typical application cases

"Forming aid scheme" for puffed biscuits

When industrializing the production of puffed biscuits, dry refined starch with 3% flour content is added, and its good adhesion can tightly combine grain flour and seasoning powder, so that the biscuit shape is complete during the puffing process, and the defective rate is reduced from 5% to 1.5%. Although the purity is about 70%, amylopectin still accounts for 95%, which is sufficient to meet the basic bonding needs, and the raw material cost is reduced by 15% compared to wet products.

"Coating attachment scheme" for the wrapped nut

When making coated almonds, starch and sugar are mixed in a 1:3 ratio to make a coating solution, which can make the seasoning powder evenly adhere to the surface of the nuts and dry quickly, avoiding nuts sticking. The addition amount is 8% of the total amount of flavoring, which reduces the moisture absorption rate by 30% compared to maltodextrin and extends the shelf life of the product.

Application Benefits:

The low-cost advantage brought by the dry process is suitable for industrial large-scale baking production, and the basic functions meet the needs of non-high-end baking scenarios.

Packaging & Shipping

We usually use bulk cargo, tank trucks, container transportation. We will arrange the most cost-effective shipping method according to the quantity of products. All products will be re-inspected before shipping. We guarantee that all products are strictly inspected and in good condition before shipment, and we strive for 100% customer satisfaction in every sale completed. The packaging is standard export packing, or customized packaging according to your requirements, professional cargo transportation agent.

Sales Service

Pre-sales service: Provide application solution support for customers before purchasing to help customers understand products and applications.

Product consultation: Answer customers' questions about product functions, features, prices, usage and other questions in detail.

Demand analysis: Recommend suitable product solutions based on the customer's industry, scenarios, pain points, etc.

Information provision: such as product manuals, case studies, quotations, etc., to assist customers in decision-making.

In-sale service: Provide convenience and support to customers during the transaction process to ensure smooth transactions.

Order processing: Quickly and accurately enter order information to confirm product specifications, quantities, delivery dates, etc.

Payment guidance: Assist customers in completing the payment process and answer questions about payment methods and invoicing.

Progress communication: Timely feedback to customers on order processing progress, logistics information, etc., so that customers can rest assured.

After-Sales Service: Ongoing support provided to customers after the transaction is completed, enhancing customer satisfaction and loyalty.

Return and exchange processing: Handle the return and exchange procedures for customers in accordance with regulations to reduce customer worries.

Customer return visits: understand customer usage, collect feedback, and provide basis for product improvement and service optimization.

Company Introduction

Founded in 1997, Bowlingbao Biotechnology Co., Ltd. has always focused on modern bioengineering technologies such as enzyme engineering and fermentation engineering, engaged in the research and development, manufacturing and program services of functional sugars, and is a national key high-tech enterprise led by bioengineering, a national key leading enterprise in agricultural industrialization, a national manufacturing single champion enterprise, a national high-tech zone, and a national high-tech biological industry base core and backbone enterprise. In 2009, the company was listed on the Shenzhen Stock Exchange, becoming the first A-share listed company in China with the stock code: 002286.

The pioneer and leader of China's functional sugar industry, adheres to the restoration of traditional medical and nursing wisdom with modern biotechnology, serves the big health industry, and has the ability to manufacture and serve all categories of functional sugar. A leading global provider of functional health solutions.

Product Catalog

Starch sugar: solid corn syrup, waxy corn starch, maltodextrin, malto-oligosaccharides, fructose syrup, maltose

Dietary fiber: polydextrose, resistant dextrin, water-soluble corn fiber

Prebiotics: isomalto-oligosaccharides, fructooligosaccharides, galacto-oligosaccharides, breast milk oligosaccharides, isomerized lactose

Sugar alcohols and new sugar sources: allulose, erythritol, crystalline fructose, compound sweeteners, trehalose

Modified starch: special for yogurt, special for sauce, special for baking fillings, special special for baked products, special special for flour products, special special for meat products

Functional lipids: DHA algae powder, DHA algae oil, DHA algae oil crude oil