Angel Starch & Food based at Erode District of Tamilnadu, manufactures corn, tapioca, potato starch for food, textile, paper & packaging, adhesives, bio-polymers, nutraceutical and pharmaceutical industries.
CORN, TAPIOCA, POTATO STARCH FOR FOOD INDUSTRY
Instant Mixes
Bakery
Coating
Confectionery
Dairy
Pasta, Noodles & Vermicelli
Snacks
Sauces, Soups & Gravies
CORN, TAPIOCA, POTATO STARCH FOR TEXTILE INDUSTRY
Textile Sizing
One Shot Sizing Product
Modified Starch
Thin Boiled Starch
Binder
Softener
Lubricants
Textile Processing
Printing
Finishing
CORN, TAPIOCA, POTATO STARCH FOR PAPER & PACKAGING INDUSTRY
Starch for Paper
Starch for Packaging Glue
CORN, TAPIOCA, POTATO STARCH FOR BIO POLYMERS
Charcoal Briquette Binder
Agarbatti & Mosquito Coil Binder
Oil Drilling Starch
Gypsum Board Binder
Foundry Starch
Starch for Fireworks
Binder for Plaster Of Paris
Starch for Detergents
Instant Mixes
- Instant Jam Mix
- Instant Tomato Soup Mix Powder
- Instant Tomato Sauce Mix Powder
- Instant Hot & Sour Soup Mix
- Tempura Batter Mix
- Instant Crispy Fry Mix
- Taste Maker Masala Mix
- Strawberry Milkshake Mix
- Coffee Milkshake Mix
- Chocolate Milkshake Mix
- Vanilla Milkshake Mix
- Instant Halwa Mix
- Instant Mysore pak Mix
- Instant Agathikeerai Soup Mix
- Instant Thoothuvalai Soup Mix
- Instant Vallarai Soup Mix
- Instant Moringa Soup Mix
- Instant Sweet Corn Soup Mix
- Instant Mixed Vegetable Soup Mix
- Instant Murukku Mix
Maize / Corn Starch
Corn starch is a common food ingredient, used as Corn Flour for thickening sauces or soups, and in making corn syrup and other sugars It is versatile, easily modified, and finds many uses in industry as adhesives, in paper manufacturing, as an anti-sticking agent, and textile sizing application.
SPECIFICATIONS
| S.NO | PARAMETERS | SPECIFICATIONS |
| 01 | DESCRIPTION | Light Creamy to white color fine free flowing powder |
| 02 | SOLUBLITY | Insoluble in cold water& in alcohol |
| 03 | pH ,10 % solution ,w/v | 5 to 7 |
| 04 | SOLUTION CLARITY, (20% SOLN w/v) | CLEAR TO SLIGHTLY HAZY, WITHOUT SEDIMENT. |
| 05 | Viscosity Of 3% Solution In Brookfield Viscometer Model : LVDV II+ Pro Temp: 800c, Spindle No.2 , RPM :100 | 70 to 150 cPs |
| 06 | MOISTURE CONTENT (w/w) | 13 % |
| 07 | Ash content,% w/w on DB | Max 0.50% |
| 08 | Starch ,% w/w on DB | Min 98 |
| 09 | Protein, % on DB | Max 0.50% |
| 10 | Free Acidity, (ml of 0.1N NaoH/100) | MAX 40.00 |
| 11 | Sulphur Dioxide, ppm | Max 80.00 |
Tapioca Starch
Tapioca starch is used in the processing of many foods like soups, pastas, noodles and salad dressings.
The tapioca starch comes with excellent thickening strength and it is also used as a binder and stabiliser.
SPECIFICATION
| S.NO | PARAMETERS | SPECIFICATIONS |
| 01 | APPEARANCE | WHITE TO OFF WHITE COLOUR FINE FREE FLOWING POWDER |
| 02 | SOLUBLITY | INSOLUBLE IN COLD WATER |
| 03 | pH OF 3% (aqu.Soln) | 5 TO 7 |
| 04 | VISCOSITY OF 3% SOLUTION IN BROOKFIELD VISCOMETER ,Spindle No:2 RPM :100 , Temp :800C) | 150 – 300 cPs |
| 05 | MOISTURE CONTENT (w/w) | Max 15 % |
| 06 | BULK DENSITY (gm/ml) | 0.5 TO 0.7 |
| 07 | SIEVE RETENTION (100 MESH) | Max 0.5% |
| 08 | ASH CONTENT (w/w)on DB | Max 0.5 % |
Potato Starch
Potato starch is a very refined gluten free starch, containing minimal protein or fat. This gives the powder a clear white colour, and the cooked starch typical characteristics of neutral taste, good clarity, high binding strength, long texture and a minimal tendency to foaming or yellowing of the solution. It is used in food & technical application.
SPECIFICATION
| S.NO | PARAMETERS | SPECIFICATIONS |
| 01 | DESCRIPTION | White to off color fine free flowing powder |
| 02 | SOLUBLITY | Insoluble in cold water& in alcohol |
| 03 | pH 10% solution (w/v) | 5 TO 7.5 |
| 04 | Viscosity of 3% solution in Brookfield viscometer LVDV II+PRO Model (Temp: 800c, Spindle No:3, RPM : 20) | 800-1200 cPs |
| 05 | MOISTURE CONTENT %w/w | Max 18 % |
| 06 | ASH CONTENT (w/w) on DB | Max 0.50 % |
| 07 | BULK DENSITY, (gm/ml) | 0.5 to 1.0 |
| 08 | SIEVE RETENTION (100 MESH) | Max 1% |
| 09 | STARCH, % w/w on DB | Min 95 |
| 10 | Free Acidity, (ml of 0.1N NaOH/100) | Max 40.00 |
MALTOX™ – Malto Dextrin
Malto Dextrin is widely used for baking cookies, muffins and other bakery products. It enhances the tenderness and texture. It makes the product soft and lowers the fat content.
The Malto Dextrin we supply prevents the formation of crystals on the surface of frozen foods and is used as a sugar substrate in sports drinks. Depending on depolymerisation degree it may be either form-building or leavening agent. It is also easy to digest.
TEXTURE & FEATURE:
White to cream color fine fluffy powder, free from rancidity and foreign matter.
SPECIFICATION
| S.NO | PARAMETERS | SPECIFICATIONS |
| 01 | pH, 10 % solution ,w/v | 5 to 7 |
| 02 | Dextrose Equivalent % , on DB | 16.00 to 24.00 |
| 03 | Moisture content, % w/w | Max 6 % |
| 04 | Bulk Density , gm/ml | 0.28 to 0.60 |
APPLICATION:
MALTO DEXTRIN enhances texture and tenderness in cookies, cakes, muffins and other bakery products. Malto dextrin helps to make soft, low-fat bakery product. Also reduced-fat baked goods. It also prevents the formation of crystals on the surface of frozen foods and is used as a sugar substrate in sports drinks. Depending on depolymerization degree it may be either form-building or leavening agent. It’s easily digested.
PACKING
| PACKING | BAGS/ PALLET(NOS) | PALLETS / 20FT(NOS) | STUFFING CAPACITY / 20FT IN MT |
| 25 Kgs 3-Ply Paper bag, Pallatized, Shrink Wrapped & Strapped. | 15 | 20 | 8.50 |
| 25 Kgs PP/HDPE Bags-Non Pallatized | NIL | NIL | 15.00 |
LAS 1 NF – Lactose Substitute
Non Fat Solids
We supply Las 1 NF which acts as a fat mimetic by controlling the water to provide a moister mouth feel. It is commonly used to replace the SMP (skimmed milk powder) in many baking products like breads, cakes and doughnuts. It adds nutritive value to the food by increasing essential amino acids and minerals.
The lactose substitute improves flavour, enhances browning and improves water binding capacity allowing the bakery product to remain fresh longer. In cakes it is used to stabilize the batter and improve tenderness.
TEXTURE & FEATURE:
White to cream color fine fluffy powder, free from rancidity and foreign matter.
SPECIFICATION
| S.NO | PARAMETERS | SPECIFICATIONS |
| 01 | pH, 10 % solution ,w/v | 5 to 7 |
| 02 | Nutraceutical Solids % , on DB | 16.00 to 24.00 |
| 03 | Moisture content, % w/w | Max 6 % |
| 04 | Bulk Density , gm/ml | 0.28 to 0.60 |
| 05 | Solution Clarity, (20 % solution ,w/v) | Clear, Limpid to Slightly Opalescent, Without sediment |
APPLICATION:
LAS 1 NF can act as a fat mimetic by controlling the water to provide a moister and richer mouth feel. Commonly used to partially replace SMP – Skimmed Milk Powder by Lactose substitute Non Fat Solids in many bakery products such as breads, cakes, doughnuts, rolls etc. to add nutritive value (flour lacks some essential amino acids and minerals), improve flavor, enhance browning (presence of lactose substitute), and improve water binding capacity allowing the bakery product to remain fresh longer. In cakes it is used to stabilize the batter and improve tenderness.
PACKING
| PACKING | BAGS/ PALLET(NOS) | PALLETS / 20FT(NOS) | STUFFING CAPACITY / 20FT IN MT |
| 25 Kgs 3-Ply Paper bag, Pallatized, Shrink Wrapped & Strapped. | 15 | 20 | 8.50 |
| 25 Kgs PP/HDPE Bags-Non Pallatized | NIL | NIL | 15.00 |
Pregel Starch
The main role of Pregel starch we manufacture is to increase the shelf life of frozen foods. It provides consistency to final products, acts as a texture stabiliser and gives a crisp coating to baked goods.
Pregel starch is ideal for both hot and cold systems. It enhances the texture in cakes and cookies.
TEXTURE & FEATURE:
Off White color free flowing powder, free from rancidity and foreign matter.
SPECIFICATION
| S.NO | PARAMETERS | SPECIFICATIONS |
| 01 | pH value (2% solution) | 5-7.5 |
| 02 | Moisture content, % w/w | Max 8 % |
| 03 | Viscosity : 5% solution Brookfield viscometer (Model : LVDV II+ PRO) Temp: 30°c,Spindle No: 2 RPM : 20 | 150 to 500 cPs |
| 04 | Bulk density, (gm/ml) | 0.4 TO 0.7 |
APPLICATION:
Pregel starch used to provide consistency to final products in processes that waive cooking and are resistant to processes with heating. Certain starches still have good stability for products that are stored at low temperatures. Ideal for both hot and cold systems, they enhance texture in cakes and cookies and extend shelf life in frozen foods.
PACKING
| PACKING | BAGS/ PALLET(NOS) | PALLETS / 20FT(NOS) | STUFFING CAPACITY / 20FT IN MT |
| 25 Kgs PP/HDPE Bags-Non Pallatized | NIL | NIL | 13.5 |
Gluten Free Starch
We manufacture and supply gluten free starch. The beauty of a gluten free baked good is its light and fluffy texture. It gives a crisp texture to breads and gives body to the interior.
In muffins and cookies, it adds structure without the grittiness so often associated with gluten-free baking.
TEXTURE & FEATURE:
White Color to Off White free flowing powder, free from rancidity and foreign matter.
SPECIFICATION
| S.NO | PARAMETERS | SPECIFICATIONS |
| 01 | pH | 6.0 – 8.0 |
| 02 | Moisture content, % w/w | Max 18 % |
| 03 | Sieve Retention (100 mesh) | 98% |
APPLICATION:
Gluten-free baked goods will turn out delicious with a light and fluffy texture. Complete system from Cell Structure Enhancement to Smoothing Agent. This adds a pleasant crispy texture to the crust of gluten-free breads, and body to their interior. In muffins and cookies, it adds structure without the grittiness so often associated with gluten-free baking.
PACKING
| PACKING | BAGS/ PALLET(NOS) | PALLETS / 20FT(NOS) | STUFFING CAPACITY / 20FT IN MT |
| 50 Kgs 3-Ply Paper bag, Pallatized, Shrink Wrapped & Strapped. | 14 | 20 | 15.00 |
| 25 Kgs 3-Ply Paper bag, Pallatized, ShrinkWrapped & Strapped. | 30 | 20 | 15.00 |
| 25 Kgs (or) 50 Kgs PP/HDPE Bags-Non Pallatized | NIL | NIL | 18.00 |
Angel Starch & Food Pvt Ltd
Manufacturer of Corn, Tapioca, Potato Starch
Mr. Radhakrishnan (MD)
1st Floor- H-19 Periyar NagarErode – 638009
Tamil Nadu, India
+(91)-9500611022, 9952403058
+(91)-424-2272728, 2272612
https://www.angelstarch.com/index.php
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