Payment & Shipping Terms
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Means of Transport:
Ocean, Air, Land
In order to improve the properties of starch and expand its application, physical, chemical or enzymatic treatments are used to introduce new functional groups on starch molecules or alter the size of starch molecules and properties of starch granules, thereby changing the natural properties of starch (e.g. gelatinization temperature, thermal viscosity and stability, freeze-thaw stability, gel strength, film forming, transparency, etc.) To make it more suitable for certain application requirements. This kind of starch, which has changed its properties after secondary processing, is called modified starch.
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