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starch / modified starch-凯发天生赢家一触即发官网

starch is an important resource that naturally exists in our living environment and large quantities of organic sugar can be found in the roots, stems, and fruit seeds of various types of green plants. starch is a source of energy provided for the dormancy and germination period of plants and it is also an important source of energy for animals and humans. starch plays a very important role in our daily lives. according to the statistics, there are more than 4,000 applications of starch as of now.

the natural and commonly used starches for commercial use are mainly tapioca starch, potato starch, corn starch and wheat starch. in the comparison of these starches, we can see that the composition and properties of tapioca starch are similar to potato starch and they are better than corn starch and wheat starch; however, the price of potato starch is higher than tapioca starch. with the advantages in composition and price, the demand for tapioca starch is increasing around the world.

vedan’s tapioca starch is often used in

the reinforcing filler

the reinforcing filler is able to increase the volume of solid soup container, preservation for ice products and fruits, increase the strength for pharmaceutical.

paper products

paper products as well as increase the folding resistance, and increase the surface tension, etc. it can be used for crepe paper, thin paper and paper box.


it can be used to make the soluble feed and livestock feed into paste.

thickening agent

used as a stabilizer to retain moisture for soups, baby foods, seasoning sauces, and meat sauces.


it can be used as adhesives for ice cream and dried medicine powder.


ceiling, gypsum board.


compostable plastics, tire industry, plywood industry,and detergent.


coating of rubber on distortion threads for detergent textiles to reduce the chance of lines being shredded on the loom. printing and dyeing starch (it is even more suitable after the improvement) makes the color more vivid for the pigment base. reinforcing starch is able to increase the hardness and weight (natural or oxidized starch)

vedan’s current starch production

amount 180,000metric tons

the soil in vietnam is fertile and can be used to produce large amounts of tapioca starch products with more than 30% of starch content. we directly collect fresh cassava roots from local farmers and wild cassava as the raw materials and they must pass two sampling inspections before entering the production line. the main equipment is imported from japan, europe and thailand. with the superior equipment and under the supervision of experienced experts, the entire production process is strictly controlled and inspected to provide our customers with high-quality starches. at present, vedan has two factories in vietnam that manufacture tapioca starch products, including the futai factory in dong nai province and the fulong factory in binh phuoc province, with a total annual production exceeding 180,000 metric tons. as the tapioca starch is closely connected to many other foundation industries, vedan is planning to further expand the starch manufacturing to other provinces in vietnam. the manufacturing factory expansion is expected to play an important role to facilitate vietnam's economic growth. we are enthusiastically looking forward to the expansion.

introduction of modified starch

the natural starch has been widely used in many industries and different applications demand for different properties of starch. therefore, with the advancing production technology and the continuous development of new products, the requirements for the properties and suitability of starch are even higher. the properties of natural starch are insufficient for many practical applications and product processing, and thus the properties of starch must be improved to enhance the suitability and practical usage of its applications

denaturation technology

the denaturation technology is to change the characteristics of natural starch to enhance its practical applications by using the chemical or physical methods, or enzyme conversion, through splitting, reforming, oxidation or chemical substitution of internal particles. these improved starches are more suitable for the following applications: textiles, paper pulp and paper industry, food, feed, metal casting, pharmaceuticals and oil drilling. at present, we have developed many modified starches, which are widely used in many different industries.

acetylated starch

natural starch reacts with acetic anhydride or vinyl acetate to form starch acetate. esters have the highest economic value in preventing the reduction of amylose. this improvement is able to prevent gelation and condensation, retain the appearance of the structure, increase the freezing-melting stability, increase water retention, reduce the temperature of starch gelatinization, slightly increase the maximum viscosity and improve the clarity level of the gelatin. the result of the process will produce a stable paste starch that can withstand the freezing- defrosting cycles and prevent condensation. it is widely used in foods as an agent to provide good freezing-defrosting stability. acetylated starch and cross-linking starch are widely used in the food industry. the starch acetate can provide excellent and stable viscosity required in the paper industry.

oxidized starch

the natural starch becomes oxidized starch after the oxidation process with oxidant; the links of oxidized starch are shorter than the natural starch, which is able to increase the white material and reduce the microbial content. furthermore, its combination with hydrogen can reduce the aging tendency; the produced soft gelatin with high level of clearness and the oxidized starch is the best thickening agent for the applications requiring low stiffness gelatin, and it can improve the adhesion for the applications of battering. the dilution solution of highly oxidized starch retains its purity in the condensing apparatus, and the purity level can be retained in canned soups and transparent candy products. the oxidized starch is also widely used in paper surface glue and sizing in the textile industry.

acetylated phosphoric starch

with the cross-linking of esterification, starch produces more suitable double modified starch, which can simultaneously demonstrate the characteristics and functions of acetylated starch and distarch phosphate. such as the outstanding freezing-defrosting stability, better clarity level, high heat resistance, and the increased stability for acid. it has excellent performance on popular processed foods such as yogurt, soy sauce, tomato sauce, soup, meat sauce, pudding, jelly, ham, sausage, canned food and frozen food.

distarch phosphate

we use the cross-linking to control the structure and provide resistance for heat, acid and mechanical shear. the result indicates that we have the best control in the standardized processing, processing, and product shelf life. we also improved its flexibility and the cross-linking can be deemed as the "spot welding" particles at random positions, which is able to increase the combination with hydrogen and suppress the expansion of particles. the cross-linking process reinforces the softer starch, so that the starch paste used for cooking is very sticky and it will not be easily decomposed due to the long cooking period, the increase in acidity or overly stirring. its applications are suitable for the processing with low ph, high heat and more mechanical shear.

cationic starch

the cationic starch is a highly operable starch derivative and is widely used in papermaking to increase the paper strength. the cationic starch is positively charged and hence it is compatible with negatively charged agents such as cellulose, paper pulp, some artificial fiber, water containing inorganic substances, clay and highly active biopolymers.

the cationic starch seems to increase the retention level of filler. titanium dioxide, clay, talcum and calcium phosphate are often added to the papermaking machinery and equipment to improve the impermeability for high-quality photocopy paper, writing paper and light-weighted paper. however, the paper loses its stretch intensity due to the increase in retention of filler and it seems that inertia filler reduces the total area ​​between the bonding of fibers. as the cationic starch is used to increase the strength property and retention of filler, it provides the characteristics of high retention to the high quality fillers as well as reduces the biological oxygen demand (bod) and chemical oxygen demand (cod). the cationic starch can also be added to the beating apparatus to improve drainage and produce the high-quality paper, as well as improve the effectiveness of alum rosin glue.

other modified starch

in addition to the aforesaid starches made in vietnam, we have other applicable products such as the oxidized distarch acetate used for paper coatings, oxidized distarch phosphate used for noodle products, and distarch phosphate used for food applications that require high elasticity. starch sodium octenyl succinate has also been developed to powdered condiment and it is an excellent gelatin. we also offer product coordination and other customized services.

starch product list

natural starch characteristics and applications
tapioca starch characteristics: low residue in sulfur dioxide
application: all kinds of processed food
tapioca starch in paper bags characteristics: low bacteria count, zero residue in sulfur dioxide
application: all kinds of processed food
granulated tapioca starch characteristics: granulated tapioca with that taste crispy
application: deep fried and battering processed foods
wheat starch characteristics: reduce the gluten of flour and increase its transparency
application: all kinds of processed food
potato starch characteristics: gelatinization temperature is low and transparency is high
application: thickening with starch, pickle, various deep fried food
modified starch characteristics and applications
acetylated starch characteristics: good transparency, lower the gelatinization temperature, increase stability at low temperature, reduce the deep-fry oil content, good water retention
application: noodle products, frozen food, processed food such as ham, sausage, fish balls and dumplings
diphosphated starch characteristics: medium transparency, enhance the taste of food, improve the resistance for heat, acid and stirring
application: noodle products, frozen food, ham, sausage, fish balls, dumplings, etc.
acetylated distarch phosphate characteristics: high transparency, improve the stability at low temperature, high water absorption
application: canned food, frozen food, soy sauce, spicy sauce, tomato sauce, soup, meat sauce, yogurt, fish balls, meat balls, pudding, jelly and baked food, etc.
acetylated distarch adipate characteristics: improve the stability at low temperature; good resistance for high heat, mechanical shear and low ph
application: canned food, frozen food, soy sauce, spicy sauce, tomato sauce, soup, meat sauce, yogurt, fish balls, meat balls, pudding, jelly and baked food, etc.
cationic starch characteristics: positively charged, increase the retention rate of paper pulp and filler, enhance the strength and hardness of paper
application: additives at the wet end of paper pulp, surface glue, and precipitation agent for sewage treatment
oxidized starch characteristics: good film forming, low water retention, good luster, free flow, good retention taste
applications: paper (filler of printing machine), textiles (distortion gelatin compounds), and food
octenyl succinated mono-ester characteristics: good stability for emulsification and hydrophobicity
application: powdered condiment and emulsification stabilizer