JIANGSU TIANJIANG BIOTECHNOLOGY
Suqian, Jiangsu · China
buy modified starch
ABOUT TIANJIANG
Manufacturing Expertise.
Application-Focused Support.
We develop and manufacture food-grade starch ingredients for food manufacturers, ingredient distributors, and brand owners. From product selection to application support, we help you find practical solutions for your formulation and sourcing needs.
THE COMPANY BEHIND YOUR INGREDIENTS
Who We Are
A food-grade starch manufacturer focused on your application needs.
Jiangsu Tianjiang Biotechnology Co., Ltd. is based in Suqian, Jiangsu, China. We specialize in the research, development, production, and sales of edible and modified starch for the food industry.
We work with food manufacturers, ingredient distributors, and brand owners to connect starch selection with practical formulation requirements. Our portfolio supports applications in sauces, seasonings, dairy products, baked goods, noodles, and other foods.
Explore Our Product Portfolio
Watch our company video.
Space for manufacturing operations.
Metric tons per year.
Modified, emulsifying, and clean label starch.
Suqian, Jiangsu Province.
Annual production capacity is 100,000 metric tons.
A CLOSER LOOK AT OUR OPERATIONS
Inside Our
Manufacturing
Explore our production environment, packaging operations, warehouse storage, and shipment preparation. These views bring you closer to the manufacturing side of Tianjiang's food-grade starch business.
01 / MANUFACTURING OPERATIONS
Production Facilities
A closer look at the equipment and facilities behind our starch manufacturing operations.
02 / MANUFACTURING OPERATIONS
Packaging Operations
From product bags to pallet handling, packaging prepares starch products for B2B supply.
03 / MANUFACTURING OPERATIONS
Warehouse Storage
Organized storage provides a practical view of packaged inventory and order preparation.
04 / MANUFACTURING OPERATIONS
Shipment Preparation
Container loading and shipment preparation connect manufacturing with customer deliveries.
CONNECTING STARCH SCIENCE WITH FOOD APPLICATIONS
Application-Focused
Starch Expertise
The right starch starts with understanding your food formulation. We connect product characteristics with texture goals, processing conditions, and practical application requirements.
RESEARCH & APPLICATION KNOWLEDGE
to Formulation Decisions
Explore starch options through the properties that matter to your food: consistency, mouthfeel, appearance, and processing performance.
Starch Selection for Your Formulation
Match product options to your food category, target consistency, mouthfeel, and appearance. Different formulations call for different starch characteristics, including modified, emulsifying, and clean label options.
Application focus: Sauces, dairy, bakery, noodles, and other food systems.
Performance Under Processing Conditions
Consider heating, acidity, salt, and mechanical shear when reviewing suitable starch options. Product selection should reflect the conditions used in your actual manufacturing process.
Product examples: TW0118-HA for oyster sauce applications; TC0111 for shear resistance and thickening stability.
Texture, Water Retention & Stability
Review viscosity, smoothness, water retention, and freeze-thaw performance in relation to the finished food. These properties help guide discussions about yogurt consistency, sauce texture, and storage requirements.
Product examples: TW0129 for yogurt consistency; TW0140 for water retention and freeze-thaw stability in cheese sauce.
Formulation Examples as a Starting Point
Our application materials include reference formulations for oyster sauce, yogurt, cheese sauce, jam, mochi, and baked foods. Use these examples to start a technical discussion and plan evaluation in your own food system.
Next step: Share your formulation goals and processing conditions with our team.
Product examples and reference formulations are starting points for evaluation. Suitability and performance should be confirmed in your actual formulation and process.
Explore Our Technical SolutionsSTARCH SOLUTIONS FOR EVERYDAY FOODS
Expertise Across
Food Applications
From the smoothness of yogurt to the elasticity of mochi, different foods demand different starch properties. Explore our application areas and representative products for your formulation.
Seasonings & Condiments
Oyster sauce, tomato condiments, and seasoning systems.
- Viscosity, flow, and a glossy appearance.
- Starch selection for heat, acidity, salt, and shear.
TW0118-HA · TC0111
Dairy Products
Yogurt and other dairy formulations.
- Smooth mouthfeel and consistent body.
- Water retention and reduced whey separation in yogurt.
TW0129 · TW1250 · TS1229
Sauces & Fruit Fillings
Cheese sauces, custard sauces, jams, and fruit fillings.
- Body, spreadability, and water retention in sauces.
- Gloss, transparency, and baking stability in fruit systems.
TW0133 · TW0140 · TW0136 · TW0139
Snacks & Mochi
Mochi, cream mochi, and tapioca pearl applications.
- Softness, elasticity, and a pleasant bite.
- Moisture retention and shaping characteristics.
TT0711 · TT0183
Bakery Products
Chiffon cakes, bread, and mochi bread.
- Softness and elasticity in cakes and bread.
- Baked structure and expansion in mochi bread.
TT0131 · TT0156
Noodles & Frozen Foods
Fresh noodles and selected frozen food systems.
- Fresh noodles: forming properties and smooth texture.
- Frozen foods: water retention and storage texture.
Fresh noodles: TT1229
Frozen foods: TT0135 · TW0223
Representative products are starting points for selection. Confirm the appropriate grade and dosage in your actual formulation and processing conditions.
SPECIALTY STARCH SOLUTIONS
Clean Label &
Encapsulation Solutions
Explore two distinct formulation routes: clean label starch for food texture, and emulsifying starch for oil-based ingredients and encapsulated powders.
FOOD TEXTURE & CLEAN LABEL OPTIONS
Our clean label starch range is produced without adding chemical groups. Select grades to match texture goals in dairy, sauces, and fresh noodles.
Clean Label Options for Dairy
Explore TW1250 and TS1229 for yogurt formulations, with attention to consistency, smooth mouthfeel, and water retention.
Clean Label Options for Sauces & Noodles
Consider TW1257 for oyster sauce formulations and TT1229 for fresh noodles. Review sauce body and processing conditions, or noodle forming properties and texture, according to the application.
EMULSIFICATION & ENCAPSULATION
Explore E1450 starch grades for oil-in-water emulsions and microcapsule wall materials, including applications in flavors, pigments, oils, and vitamin powders.
Emulsification for Oil-Based Ingredients
RW1050 and TW0410 provide options for preparing emulsions with oil-based ingredients. Reference applications include rosemary oil and orange flavor formulations.
Encapsulation for Ingredient Powders
RW1010 and TT0411 can serve as microcapsule wall materials. Reference formulations include vitamin E with RW1010 and coconut oil with TT0411 for evaluating ingredient powder systems.
Choose grades according to your formulation and process. Clean label ingredient declarations should be reviewed for the intended market.
QUALITY & FOOD SAFETY DOCUMENTATION
Quality, Food Safety
& Certifications
Review our quality management, food safety, and product certification documents as part of your supplier evaluation. Open each certificate to examine the issuing body, covered activities, product scope, and dates.
01 / ISO 9001:2015
ISO 9001 — Quality Management
Quality management system documentation for reviewing supplier quality requirements.
View Certificate
02 / ISO 22000:2018
ISO 22000 — Food Safety Management
Food safety management system documentation for supplier qualification and food ingredient sourcing.
View Certificate
03 / FSSC 22000
FSSC 22000 — Food Safety System Certification
Food safety system certification documentation, including the activities covered by the certificate.
View Certificate
04 / HALAL · GSO 2055-1:2015
Halal — GSO Certification
Halal documentation stating conformity with GSO 2055-1:2015. Review the certificate and attached product scope for your sourcing requirements.
View Certificate
05 / KOSHER
Kosher Certification
Review the Kosher certificate, listed products, and applicable conditions of certification.
View Certificate
06 / HALAL · MS 1500:2019
Halal — MS & Indonesia Requirements
Halal documentation referencing MS 1500:2019 and Indonesia Halal law and regulations. Review the certificate and attached product scope, with the Indonesia document available below.
View Certificate View Indonesia CertificateCertificate scope, listed products, and validity dates are defined by each document. Contact our team for the complete documentation relevant to your selected starch grade.
Request Product & Quality DocumentsMANUFACTURING, MANAGEMENT & INNOVATION
Our Development Journey
Explore key milestones in Tianjiang's development, from commercial operations and management systems to high-tech enterprise recognition and documented application knowledge.
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01 / COMMERCIAL OPERATIONS
Commercial Operations Began
Tianjiang officially began operations in June 2019 in Suqian, Jiangsu. This milestone established the manufacturing foundation for our edible and modified starch business.
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02 / QUALITY & FOOD SAFETY
Building Our Management Systems
From 2020, the company obtained quality and food safety management certifications, including ISO 9001, ISO 22000, and FSSC 22000. These milestones form part of our documented management system development.
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03 / ENTERPRISE RECOGNITION
Recognized as a National High-Tech Enterprise
In December 2022, Tianjiang was recognized as a National High-Tech Enterprise, marking a milestone in the company's research and technology development.
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04 / PRODUCT & APPLICATION KNOWLEDGE
Documenting Products & Application Know-How
Our 2025 product catalogue and application list bring together starch characteristics, representative product grades, and reference formulations for dairy, sauces, mochi, bakery, and other food applications.
Warehouse inspection of palletized modified starch products.
Testing and analysis of modified starch samples in a laboratory environment.
Explore our product and formulation resources to learn more about starch selection for your food application.
Explore Our ResourcesFROM APPLICATION REQUIREMENTS TO SUPPLY DISCUSSIONS
Working with Tianjiang
A practical cooperation process begins with understanding your food application. Share your requirements, review product options, evaluate formulation performance, and discuss the specifications and supply arrangements you need.
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Share Your Application Requirements
Tell us about your food category, target texture, processing conditions, and sourcing needs. This information provides the starting point for a focused product discussion.
Discussion focus:
Food application · Texture goals · Processing -
Discuss Suitable Product Options
Review starch grades against your formulation goals. Discuss relevant characteristics such as viscosity, water retention, processing stability, or emulsification.
Discussion focus:
Product grade · Function · Formulation fit -
Evaluate Samples & Formulation Performance
Discuss samples for application testing and evaluate candidate grades in your own formulation. Review dosage, texture, and performance under your actual process conditions.
Discussion focus:
Sample evaluation · Dosage · Process performance -
Coordinate Specifications & Supply
Review product specifications, documentation, packaging, and order requirements with our team. Coordinate supply arrangements according to the agreed product and commercial terms.
Discussion focus:
Specifications · Packaging · Supply arrangements
Ingredient Sourcing
Based in Suqian, Jiangsu, China, Tianjiang serves the domestic market and exports to international markets including Russia, Europe, and Southeast Asia.
Start with your food application, target texture, and processing conditions. These details help guide the next product and sourcing discussion.
Discuss Your ApplicationTHE PRINCIPLES BEHIND OUR PROGRESS
Our Vision, Mission
& Values
Our direction brings together ingredient innovation, practical application support, and long-term cooperation. These principles guide how we work with customers, colleagues, and partners.
Connecting product knowledge, manufacturing experience, and shared goals.
THE FUTURE WE WORK TOWARD
Our Vision
To become a reliable and innovative ingredient solution supplier worldwide, providing high-quality products and professional services.
THE PURPOSE THAT GUIDES OUR WORK
Our Mission
To serve customers around the world with starch ingredients and application support that help them develop better foods.
Innovation
Connect starch development with practical food processing needs. Explore product characteristics and formulation approaches that help address application challenges.
Mutual Success
Build long-term cooperation through clear requirements, shared goals, and practical discussions that support the development of customers, partners, and our business.
Multicultural Collaboration
Respect the differences between markets, food cultures, and working practices. Encourage clear communication and collaboration across diverse backgrounds.
Respect
Listen to customers, colleagues, and partners. Value different perspectives and approach each business discussion with consideration and professionalism.
Work with Tianjiang
Let’s Discuss Your Starch Requirements
Tell us what you are making, how you process it, and the results you want to achieve. Start a conversation with Tianjiang about modified starch selection, sample evaluation, or ingredient sourcing.
Have an application or sourcing project in mind? Include your product type and main requirements in your inquiry to help us understand your project.
Contact Our Team