Dual Acetylated Modified Starch and Phosphated Starch( TVAP ):  

Cross-linked starch thanks to the acetylating process to form more stable linkage called as Dual Modified Starch and it simultaneously shows properties and functions of Acetylated Starch and phosphated starch.

Excellent freeze-thaw stability, better gel clarity, high temperature resistance, stability in acid environment and strong agitation all are improved. Excellent performance in food processing popularly comprises yogurt, soya sauce, chili sauce, tomato sauce, soups, gravies, puddings, jellies, ham and sausages, canned foods and frozen foods.

Properties: Increase the stability at low -temperature, good resistance to high temperature, mechanical shear and low pH.

Specification:

Appearance: white powder

Moisture: 14%max

Starch: 85%min

PH: 4.5~7

DS: 0.015~0.12

Whiteness: 90%min

Slurry residue: 0.03%max

SO2: 30ppm max

Peak viscosity: Peak: 650min

                                   95 ℃: 0 min 650-850

                                   95 ℃: 10min 650-850 

Applications: 

Canned foods, frozen foods, soy sauce, chili sauce, tomato ketchup, soup, gravies, yogurt, meat-ball, fish-ball, pudding and jelly, baked foods…