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For food industry, there is an increasing demand of a variety of modified starches to develop and diversify foods to catch up with the trends in taste, safety, health and nutrition. We have good experience and technology to modify the native starches from various plant origins by a variety of modification process, including cross-link, pregelatinization, oxidization, thin-boiling and combination of modifications. Based on this wide range of modified starches with various characteristics, it makes possibility for you to achieve a product with desired unique texture, stability, appearance, taste and cost optimization.

                Modified Starch for Bakery

                Modified Starch for Dressing & Sauce

                Modified Starch for Snacks

                Modified Starch for Confectionary

                Modified Starch for Flavor & Encapsulation