Tianjiang supplies modified starch in food applications through a comprehensive portfolio of conventional modified starch, emulsifying starch and clean-label functional starch designed for viscosity, stability, texture, emulsification and industrial food processing.
Tianjiang organizes its food-grade starch portfolio into three functional families, allowing manufacturers to move quickly from processing requirements to suitable starch technologies.
01
E-number and INS starch products developed for viscosity, processing tolerance, texture, heat stability, shear resistance and other demanding food-manufacturing conditions.
EXPLORE MODIFIED STARCH →
02
Functional starch ingredients for emulsification, carrier systems, encapsulation and improved stability in oil-and-water food formulations.
EXPLORE EMULSIFIED STARCH →
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Functional starch solutions for manufacturers seeking label-friendly viscosity, rapid hydration, texture and processing performance.
EXPLORE CLEAN LABEL STARCH →Explore representative products across conventional modified starch, emulsification and clean-label functionality before reviewing the full Tianjiang catalogue.
Stable viscosity, smooth texture and reliable performance under demanding food-processing conditions.
VIEW PRODUCT →Crosslinked hydroxypropyl starch for viscosity stability, thermal tolerance and demanding processing.
VIEW PRODUCT →Emulsifying and stabilizing starch for beverages, flavors and oil-and-water food systems.
VIEW PRODUCT →Crosslinked starch designed for stable viscosity and reliable performance under heat, shear and demanding processing conditions.
VIEW PRODUCT →Label-friendly starch functionality for thickening, texture and modern food-processing requirements.
VIEW PRODUCT →Dual-modified starch providing smooth texture, stable viscosity and processing tolerance for demanding food applications.
VIEW PRODUCT →Search Tianjiang's functional starch portfolio by product name, E-number, INS number or product family. Each product page provides product-specific performance, quality-control and application information.
Stable viscosity, smooth texture and processing performance.
VIEW PRODUCT →Processing-tolerant crosslinked hydroxypropyl starch.
VIEW PRODUCT →Crosslinked starch for thickening and process stability.
VIEW PRODUCT →Texture, viscosity and processing stability.
VIEW PRODUCT →Acetylated starch for viscosity and texture control.
VIEW PRODUCT →Controlled viscosity for selected processing applications.
VIEW PRODUCT →Hydration, viscosity, stability and texture functionality.
VIEW PRODUCT →Modified viscosity and gel-performance characteristics.
VIEW PRODUCT →Phosphate starch for thickening and stabilization.
VIEW PRODUCT →Dual phosphate modification for viscosity and stability.
VIEW PRODUCT →Smooth texture, stability and controlled viscosity.
VIEW PRODUCT →Combined oxidation and hydroxypropyl functionality.
VIEW PRODUCT →Emulsifying and stabilizing functional starch.
VIEW PRODUCT →Carrier, stabilizing and anti-caking functionality.
VIEW PRODUCT →Cold-water hydration and instant viscosity development.
VIEW PRODUCT →Label-friendly thickening and texture functionality.
VIEW PRODUCT →Rapid dispersion and instant functional performance.
VIEW PRODUCT →Physically treated starch for selected processing needs.
VIEW PRODUCT →Thermally processed functional starch for food applications.
VIEW PRODUCT →Different food systems require different viscosity, texture, stability and processing characteristics. Start with the food application, then compare suitable functional starch technologies.
Sauces, dressings, condiments and seasoned food systems.
EXPLORE APPLICATION → 02Yogurt, ice cream, cheese and processed dairy formulations.
EXPLORE APPLICATION → 03Fruit jam, baking fillings and industrial sauce systems.
EXPLORE APPLICATION → 04Bread, cakes, fillings and industrial bakery products.
EXPLORE APPLICATION → 05Instant, dried, wet and specialty noodle applications.
EXPLORE APPLICATION → 06Dumplings, rice balls and other frozen prepared foods.
EXPLORE APPLICATION → 07Industrial prepared foods requiring consistent processing.
EXPLORE APPLICATION → 08Flavor, pigment, vitamins and functional ingredient systems.
EXPLORE APPLICATION →Start from the processing challenge instead of only the product name. Tianjiang's solution pathways connect formulation requirements with suitable functional starch products.
Controlled viscosity and body development.
VIEW SOLUTION →Performance under high-temperature food processing.
VIEW SOLUTION →Viscosity retention during mixing and pumping.
VIEW SOLUTION →Reduced separation during frozen storage.
VIEW SOLUTION →Stable performance in challenging formulations.
VIEW SOLUTION →Stable oil-and-water systems and carrier functionality.
VIEW SOLUTION →Smoothness, body and improved mouthfeel.
VIEW SOLUTION →Consistent viscosity through processing and storage.
VIEW SOLUTION →Choosing the right modified starch in food processing begins with the application and processing conditions rather than only the product code.
Identify the finished product and desired texture.
Consider temperature, shear, pH, salt and frozen storage.
Define viscosity, stability, texture or emulsification needs.
Compare suitable products in the actual formulation.
| Processing Requirement | Useful Starting Point |
|---|---|
| High Heat & Shear | Crosslinked and dual-modified starch products |
| Freeze-Thaw Stability | Suitable acetylated or hydroxypropyl grades |
| Emulsification | E1450 and emulsifying starch systems |
| Instant Hydration | Pregelatinized and instant clean-label starch |
| Clean Label | Functional native and physically treated starch |
| Controlled Lower Viscosity | Oxidized or acid-treated starch options |
Tianjiang connects product manufacturing with application support, quality documentation and international commercial supply.
Conventional modified starch, emulsifying starch and clean-label starch within one product portfolio.
Product options can be reviewed according to food category, formulation and processing requirements.
Applicable specifications, technical information and batch documentation support supplier evaluation.
Palletized commercial supply supports food manufacturers and distributors across international markets.
Tianjiang functional starch products are supplied in commercial packaging suitable for storage, pallet handling and international container shipment.
Continue from product discovery into starch fundamentals, formulation guidance, processing knowledge and commercial documentation.
Understand starch modification, functionality and food applications.
EXPLORE GUIDE →Explore processing technology and starch functionality.
READ ARTICLES →Formulation-focused guidance for different food applications.
VIEW GUIDES →Request product-specific technical and quality documentation.
REQUEST DOCUMENTS →Quick answers about functional starch types, applications, product selection, samples and documentation.
Modified starch in food refers to starch whose functional properties have been adjusted to provide specific performance, such as controlled viscosity, stability, texture or emulsification during food processing.
Tianjiang's portfolio includes conventional modified starch, emulsified starch and clean-label functional starch products.
Product selection should consider the food application, temperature, shear, pH, salt level, storage conditions and desired viscosity or texture.
Conventional modified starch uses recognized modification routes to achieve specific functionality, while clean-label starches are positioned for formulations seeking label-friendly functional starch alternatives.
Yes. Samples can be requested for product evaluation and application testing before commercial purchasing.
Applicable technical data sheets, product specifications and batch-related quality documentation can be supplied according to commercial requirements.
Share your application, processing temperature, pH, shear, target viscosity, texture, emulsification or clean-label requirements. Tianjiang's sales and technical teams can help compare suitable starch products and arrange samples for application testing.
