Product Technical Parameters
| Product Name | Pregelatinized Waxy Corn Starch |
| Raw Material | Made from high-quality waxy corn, processed by professional pregelatinization technology |
| Appearance | White powder, odorless, tasteless, good fluidity, easy to disperse in water |
| Core Attribute | Waxy corn-based, pregelatinized modified starch |
Core Performance Advantages
Extremely high gelatinization viscosity and excellent performance: The gelatinization viscosity of Pregelatinized Waxy Corn Starch is much higher than that of ordinary starch and conventional pregelatinized starch. It can quickly gelatinize under cold water conditions to form a high-viscosity and high-stability colloid system.
Excellent viscoelasticity and stable texture: It has excellent viscoelasticity and gel strength, with a compact and tough colloid structure. It is not easy to collapse or separate water during use, maintaining a stable texture.
Cold-water soluble and easy to use: No heating or cooking is required, and it can be fully gelatinized and dissolved in cold water, which greatly simplifies the production process, shortens the processing time, reduces energy consumption, and is suitable for instant and cold processing scenarios.
Super strong bonding and water retention capacity: It has strong bonding force and can be used as an efficient binder; it has excellent water retention performance, which can firmly lock water, prevent products from drying, cracking and aging, and extend the shelf life.
Strong stability and adaptation to diverse environments: It has good anti-aging, anti-flocculation, anti-acid-base and anti-shear properties. In complex environments such as freeze-thaw, high temperature, acid-base and mechanical stirring, the viscosity and structure remain stable.
Good film-forming property and high transparency: The gelatinized liquid forms a film with high transparency, uniform texture, excellent toughness and strength, which can be used in film, coating, preservation and other scenarios.
Main Functional Characteristics
Thickening and stabilizing
Quickly increase the viscosity of the system, stabilize emulsions and suspensions, and prevent stratification, precipitation and water separation.
01
Bonding and forming
Efficiently bond powders, particles, fibers and other materials, help product forming, and improve structural strength.
02
Water retention and moisture retention
Lock the water in the product, maintain a soft and moist taste, and prevent shrinkage and hardening.
03
Gel shaping
Form elastic gel in cold water, endow products with specific shape and Q-elastic, smooth taste.
04
Emulsifying and dispersing
Assist in emulsifying oil, spices and other components, and improve the uniformity and stability of the system.
05
Application Fields
Rice and flour products: Improve the taste of noodles, rice cakes, glutinous rice balls, etc., enhance elasticity and softness, prevent cracking and anti-aging.
Quick-frozen food: Improve the water retention and bonding of fillings, prevent freezing cracking and water separation, and maintain stable taste.
Sauces and condiments: Used in salad dressings, jams, tomato sauces, etc., to thicken and stabilize, prevent stratification, and improve delicacy.
Baked food: Keep water and softness in cakes, bread and pastries, extend the shelf life, and improve the organizational structure.
Convenience food: Instant soup, paste, porridge, meal replacement powder, which can be quickly thickened by dissolving in cold water, ready to eat immediately after brewing.
Meat products/aquatic products: Retain water and increase weight, improve tenderness, and enhance slicing performance and yield.
As a binder, it is used in pellet feed, aquatic feed and pet food to improve the pellet forming rate and water stability, and reduce collapse.
Improve feed palatability and digestibility, and enhance nutrient absorption efficiency.
Daily chemical industry: Bonding of mosquito coils, Buddhist incense, paper products and cartons, with good forming, high strength and excellent combustion performance.
Casting industry: Sand mold binder, which improves sand mold strength, good collapsibility and easy sand cleaning.
Building materials: Thickening and water retention of putty, mortar and coatings, improving workability and adhesion.
Thickening, moisturizing and stabilizing in cosmetics, ointments and ointment bases, improving product texture and skin feel.
Pharmaceutical excipients: Tablet bonding, particle forming, ointment base, safe, non-toxic and stable in performance.
Product Summary
Flexible application: Suitable for cold water, multiple functions, adapting to the full-scenario needs of food, feed, industry, daily chemical and other fields. Overall, Pregelatinized Waxy Corn Starch is a multi-functional, high-performance modified starch with wide applicability and high cost performance.
High-quality raw materials
Pure waxy corn raw material with amylopectin content over 95%, better performance than ordinary corn starch.
Advanced technology
Professional pregelatinization process, high gelatinization degree, stable performance and uniform quality.
Green and safe
Natural plant source, non-toxic and tasteless, in line with food-grade/industrial-grade standards, suitable for compliance requirements in various fields.
Cost-effective
Small dosage, good effect, simplifying process, reducing cost, and improving product quality and market competitiveness.
Packaging & Storage
- Packaging Specification: 25kg/bag (kraft paper bag / compound bag), moisture-proof and sealed.
- Storage Conditions: Store in a cool, dry and ventilated place, avoid moisture, sunlight and peculiar smell, and the shelf life is 12 months under sealed storage.
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