Angel Starch & Food Pvt Ltd, based in Erode, Tamil Nadu, India, is committed to delivering outstanding, fully customized E1422 Modified Tapioca Starch and other value-added modified starches and functional food ingredients tailored to each customer’s specific requirements. The company specialises in developing starch solutions for a wide range of applications, including binders, thickeners, emulsifiers, stabilisers, gluten-free ingredients, vegan and plant-based formulations, alternative meat systems, meat analogues, texturing agents, low-glycaemic products, dietary fibre-rich foods, and probiotic–prebiotic–synbiotic ingredients.
Angel Starch & Food Pvt Ltd also customises solutions for the meat processing industry, supporting applications such as sausages, meatballs, hams, burgers, marinades, and spice blends. Their expertise extends to creating crispiness enhancers similar to KFC-style coatings, tempura batters, noodle bouillons, taste makers, seasoning blends, ketchups, a wide range of sauces, noodles, pasta, and dairy products including curd, cheese analogues, yoghurt, paneer, and milkshake mixes.
In the confectionery sector, the company develops formulations for gummies, chewing gum, chocolates, cakes, candies, fat replacers, and an extensive assortment of soups, all tailored to customer-specific performance needs.
In addition to modified starches, Angel Starch & Food Pvt Ltd manufactures a comprehensive portfolio of sweeteners such as liquid glucose, maltodextrins in various DE ranges (low, medium, and high DE), high maltose corn syrups, dextrose monohydrate, and dextrose anhydrous.
Backed by advanced scientific expertise, innovative systems, and a strong R&D foundation, Angel Starch & Food Pvt Ltd equips manufacturers with the tools to shape the future of the food and beverage industry. By refining formulations to deliver the ideal balance of functionality, performance, and consumer appeal, the company helps brands enhance product quality, meet diverse consumer expectations, and drive stronger repeat purchases.
Modified / Functional Starches
- E1422 – Acetylated Distarch Adipate (Tapioca Starch) – FlaMas TS
- E1422 – Acetylated Distarch Adipate (Maize Starch) – FlaMas MS
- E1414 – Acetylated Distarch Phosphate (Maize Starch) – StaThick MS
- E1414 – Acetylated Distarch Phosphate (Tapioca Starch) – StaThick TS
- E1414 – Acetylated Distarch Phosphate CWS (Maize Starch) – StaThick MS CWS
- E1414 – Acetylated Distarch Phosphate CWS (Tapioca Starch) – StaThick TS CWS
- E1413 – Phosphated Distarch Phosphate (Tapioca Starch) – Angel RS 3700 TS
- E1413 – Phosphated Distarch Phosphate (Potato Starch) – Angel RS 3700 PS
- E1412 – Distarch Phosphate Tapioca Starch – ANGEL CriTex TS (Resistant Starch)
- E1412 – Distarch Phosphate Maize Starch – ANGEL CriTex MS (Resistant Starch)
- Clean Label Cold Water Soluble Potato Starch (Pre-Gel) – CWS PS
- Clean Label Cold Water Soluble Tapioca Starch (Pre-Gel) – CWS TS
- Clean Label Physically Modified Tapioca Starch – Angel Cleation 3300
- Modified Starch Clean Label Tapioca Starch – Angel MTS
- ChikMat – Modified Starch for Coating & Crispiness
- ExtruPlus – Physically Modified Starch for Extruded & Fried Snacks
- Brown Dextrin – E1400
- Enzymatically Modified Starch – Maltodextrin (Maltox)
- Enzymatically Modified Starch – LAS 1NF (Lactose Substitute, Non-Fat Solid)
Acid-Treated / Hydrolyzed Starches
- E1401 – Acid Treated Maize Starch – Whitrin-F
- E1401 – Acid Treated Maize Starch – Moulding Starch MS
- E1401 – Acid Treated Tapioca Starch – Moulding Starch TS
Clean Label Functional Starch
- ClaTap Prima 300 – Clean Label Functional Modified Starch
Native Starches
- Native Maize / Corn Starch
- Native Tapioca Starch
- Corn Flour (Native Starch)
Sweeteners / Hydrolysates
- Liquid Glucose (Hydrolysis Starch)
- High Maltose Corn Syrup
- Dextrose Monohydrate Powder
1. E1422 – Acetylated Distarch Adipate (Tapioca Starch) – FlaMas TS
Meet FlaMas TS, the superstar thickener with the heart of tapioca and the skills of a food-tech ninja! If your sauces, gravies, dressings, and bakery fillings have been behaving like moody artists (runny today, thick tomorrow), this modified starch steps in as the calm, reliable friend who fixes everything quietly.
What is it?
E1422 Acetylated Distarch Adipate (Tapioca) is a cross-linked and stabilized starch, engineered to survive high heat, long cooking, freezing, thawing, and even the kind of industrial processing that makes normal starches panic.
Physical Properties
- Smooth, creamy texture
- Excellent freeze–thaw stability
- High viscosity without lumping
- Odorless, neutral taste
- Bright white, free-flowing powder
Chemical Traits
- Modified with adipic and acetic linkages
- Highly stable granule structure
- Resists acid, heat, and shear breakdown
- Low retrogradation (no syneresis in gels)
Biological Notes
- Derived from GMO-free tapioca roots
- Easily digestible, non-allergenic
- Excellent for clean-texture applications
Uses
FlaMas TS is perfect for:
- Frozen desserts & sauces
- Bakery fillings & custards
- Fruit preparations
- Dressings & mayonnaise
- Instant soups, noodles, and ready-to-eat meals
If you want silky texture, stable performance, and zero drama, FlaMas TS is your go-to culinary problem solver.
2. E1422 – Acetylated Distarch Adipate (Maize Starch) – FlaMas MS
Say hello to FlaMas MS, the maize-based sibling of FlaMas TS — slightly firmer, slightly brighter, and absolutely fabulous in high-temperature processing. If your food product needs body, shine, stability, and grace under pressure, this modified starch shows up wearing a cape.
Physical Characteristics E1422 Modified Tapioca Starch
- Fine, white powder with clean flavor
- Delivers glossy textures
- Maintains viscosity under retort and UHT
- Excellent for high-shear and high-heat systems
Chemical Properties E1422 Modified Tapioca Starch
- Double-modified: acetylated + adipate crosslinking
- Strong resistance to thinning during cooking
- Controlled retrogradation (no syneresis)
- Higher clarity compared to native maize starch
Biological Angle E1422 Modified Tapioca Starch
- Easily digestible carbohydrate
- Plant-derived, allergen-free
- Supports shelf-stable formulations
Applications E1422 Modified Tapioca Starch
Use FlaMas MS as your hero ingredient when you need:
- Creamy soups & sauces
- Retort-stable curries, gravies, and RTE meals
- Pie fillings & bakery creams
- Dairy beverages and UHT drinks
- Confectionery gels
Maize starch offers a slightly firmer body compared to tapioca, making FlaMas MS the ideal stabilizer for products that need structure plus smooth flow.
3. E1414 – Acetylated Distarch Phosphate (Maize Starch) – StaThick MS
StaThick MS is the dependable, no-nonsense thickener that never collapses, never clumps, and never complains — even when thrown into boiling broths, electric kettles, industrial mixers, or acidic environments. Thanks to its dual modification (acetylation + phosphorylation), this maize-derived wonder delivers consistency that stands the test of heat, shear, and time.
Physical Properties E1422 Modified Tapioca Starch
- Smooth, creamy viscosity
- Pale white, easy-flowing powder
- High stability during extended cooking
- Slightly elastic gel structure
Chemical Properties E1422 Modified Tapioca Starch
- Crosslinked phosphate bonds strengthen granules
- Low breakdown under prolonged heating
- Improved paste clarity
- Better resistance to acid and shear
Biological Characteristics E1422 Modified Tapioca Starch
- Plant-origin polysaccharide
- Non-allergenic carbohydrate
- Excellent digestibility
Applications E1422 Modified Tapioca Starch
StaThick MS shines in:
- Soups, sauces, and broths
- Tomato-based sauces (high-acid stability!)
- Ready meals and gravies
- Extruded snacks
- Bakery fillings
- Noodle coatings & instant food bases
If your formulation demands a thickener that behaves professionally — no tantrums, no breakdowns — StaThick MS is ready to join your recipe team.
4. E1414 – Acetylated Distarch Phosphate (Tapioca Starch) – StaThick TS
Say hello to StaThick TS, the tapioca-powered thickener with superhero composure. This modified starch doesn’t just thicken — it elevates your food with silky textures, stable viscosity, and a personality so chilled, it stays calm during boiling, frying, retorting, or anything else you throw at it.
Physical Properties E1422 Modified Tapioca Starch
- Fine, fluffy white powder
- Excellent clarity and smoothness
- Delivers a rich, creamy mouthfeel
- Highly stable viscosity during heating
Chemical Properties E1422 Modified Tapioca Starch
- Modified via acetylation & distarch phosphate crosslinking
- Strong resistance to acid, heat, and mechanical shear
- Slow retrogradation → prevents syneresis
- Highly uniform paste structure
Biological Characteristics
- Extracted from naturally gluten-free tapioca roots
- Easily digestible, clean carbohydrate source
- Allergen-free
Applications
StaThick TS is your perfect match for:
- Premium sauces, gravies, and soups
- Dairy desserts, instant puddings
- Fruit fillings & bakery creams
- RTE curries, retort meals, casseroles
- Frozen foods & freeze–thaw products
If your product needs stable thickness, glossy texture, and lovable smoothness, StaThick TS is your reliable tapioca-based partner in culinary excellence.
5. E1414 – Acetylated Distarch Phosphate Cold Water Soluble (Maize Starch) – StaThick MS CWS
Meet StaThick MS CWS, the instant magician of the starch world. No heating. No cooking. No drama. Just pour, mix, and watch it thicken like a charm.
This cold-water-soluble maize starch is a pregelatinized form of E1414, designed for instant foods and beverages where speed, convenience, and consistency matter.
Physical Properties E1422 Modified Tapioca Starch
- Instant swelling in cold liquids
- Smooth paste formation, no lumps
- Light-colored, neutral-flavored powder
- Creates medium–high viscosity
Chemical Properties E1422 Modified Tapioca Starch
- Acetylated + phosphate crosslinked structure
- Pre-gelatinized for instant hydration
- High acid & shear resistance
- Excellent stability during storage
Biological Traits
- Plant-based, easily digestible
- Non-GMO, gluten-free
- Suitable for clean formulation systems
Applications
StaThick MS CWS is the dream ingredient for:
- Instant soups, oat drinks, and shake mixes
- Salad dressings and dips
- Dry bakery mixes
- Instant noodle seasonings
- Beverage thickening systems
- Baby food blends
- Powdered dessert mixes
If your brand wants instant thickening with zero cooking effort, StaThick MS CWS is the fast, friendly thickener your customers will love.
6. E1414 – Acetylated Distarch Phosphate Cold Water Soluble (Tapioca Starch) – StaThick TS CWS
Now introducing StaThick TS CWS, the instant tapioca starch that works faster than you can say “mix it!” This pregelatinized, cold-water soluble starch thickens effortlessly and gives your product that luxurious, creamy texture tapioca is famous for.
Physical Properties
- Hydrates instantly in cold water
- Forms smooth, glossy pastes
- Excellent dispersibility
- Creamy, rich mouthfeel
Chemical Properties
- Dual-modified for superior stability
- Pre-gelatinized → instant viscosity
- Resists heat, acid, and mechanical stress
- Low retrogradation
Biological Characteristics
- Tapioca root–derived
- Allergen-free, vegan, gluten-free
- Well-tolerated and easy to digest
Applications
StaThick TS CWS is ideal for:
- Instant desserts, custards, and puddings
- Premix beverages & health drink powders
- Frozen treats & ice cream stabilizers
- Thickening instant gravies & soups
- Powdered infant foods
- Dry bakery mixes
If your product promises “instant,” “smooth,” and “creamy,” then StaThick TS CWS is your secret ingredient that always mixes well with success.
7. E1413 – Phosphated Distarch Phosphate (Tapioca Starch) – Angel RS 3700 TS
Meet Angel RS 3700 TS, the tapioca starch with a secret superpower: resistance. Not the rebellious kind — the scientifically engineered kind! This starch is modified to form strong, stable, and highly functional gels that can withstand heat, acid, shear, refrigeration, and even freeze–thaw cycles without losing their cool.
Physical Properties
- Fine, bright white powder
- Forms firm, resilient gels
- High paste stability and smoothness
- Excellent freeze–thaw durability
- High water-holding capacity
Chemical Characteristics
- Modified through phosphorylation + crosslinking
- Low tendency for retrogradation
- Strong, reinforced granule network
- Maintains viscosity even under stress
Biological Traits
- Tapioca-derived (gluten-free, allergen-free)
- Easily digestible carbohydrate
- Clean sensory profile
Applications
Angel RS 3700 TS excels in:
- RTE curries & gravies (retort-stable!)
- Canned soups & high-temperature sauces
- Bakery fillings, custards, and fruit preparations
- Noodles & pasta coatings
- Frozen desserts requiring long-term stability
If you want a starch that stands firm under pressure and keeps textures silky-smooth, Angel RS 3700 TS is the quietly powerful performer your recipe needs.
8. E1413 – Phosphated Distarch Phosphate (Potato Starch) – Angel RS 3700 PS
Introducing Angel RS 3700 PS, the potato-based powerhouse of processed foods. Potato starch already has a naturally strong gelling ability — now imagine it beautifully upgraded with phosphate crosslinking to deliver extreme stability, elasticity, clarity, and thickening capacity.
Physical Properties E1422 Modified Tapioca Starch
- High viscosity, robust gel formation
- Creamy, glossy paste texture
- Smooth mouthfeel
- Excellent water-binding ability
- Free-flowing white powder
Chemical Characteristics E1422 Modified Tapioca Starch
- Phosphate crosslinks reinforce granule structure
- Strong resistance to heat and mechanical shear
- Lower breakdown during prolonged cooking
- Reduces syneresis in refrigerated or frozen foods
Biological Features E1422 Modified Tapioca Starch
- Derived from non-GMO potatoes
- Easily metabolized carbohydrate
- Naturally gluten-free
Applications E1422 Modified Tapioca Starch
Angel RS 3700 PS is perfect for:
- Thick, hearty soups & gravies
- Canned foods and retort meals
- Dairy desserts and puddings
- Clean-label bakery fillings
- Coatings for fried snacks for crispness
- Meat systems (binders & moisture-holding)
If your product needs firm body, excellent texture, and reliable thickness, Angel RS 3700 PS is the potato starch hero you’ve been waiting for.
9. E1412 – Distarch Phosphate Tapioca Starch (Resistant Starch) – ANGEL CriTex TS
Say hello to ANGEL CriTex TS, the tapioca-based resistant starch that loves staying intact — even when things get hot, cold, mixed, beaten, or baked! This starch is specially modified to behave like a dietary fiber while still giving foods body, texture, and stability.
Physical Properties
- Light, fine-textured powder
- High resistance to digestion (RS type functionality)
- Improves crispness & crunch
- Enhances structure without heaviness
- Excellent water-holding
Chemical Characteristics
- Modified with distarch phosphate bonds
- Very low digestibility → behaves like fiber
- Neutral flavor profile
- Stable granule structure that survives cooking
Biological Traits
- Acts as a prebiotic fiber
- Low glycemic response
- Helps improve gut health
- Allergen-free, gluten-free
Applications
CriTex TS is perfect for foods that need lift, crispiness, or better nutrition:
- Baked snacks & crackers
- Gluten-free bakery items
- High-fiber health foods
- Extruded snacks needing more crunch
- Breadings & batters
- RTE nutritional foods
If you’re dreaming of a starch that’s functional, fiber-rich, and fabulous in crunchy applications, ANGEL CriTex TS is the star you want in your formulation.
10. E1412 – Distarch Phosphate Maize Starch (Resistant Starch) – ANGEL CriTex MS
Say hello to ANGEL CriTex MS, the maize-based resistant starch with muscles of steel and the charm of a nutrition superhero! This modified starch gives foods structure, crispness, and stability — while acting like dietary fiber inside the body. It’s the perfect double-agent: functional in food, beneficial in digestion.
Physical Properties
- Soft, pale powder with excellent flow
- Creates crisp, firm textures
- Stable even in high-heat processes
- Lower viscosity compared to native starch
- High water-binding capacity
Chemical Properties
- Distarch phosphate crosslinked network
- Highly resistant to enzymatic digestion
- Low gelatinization tendency
- Neutral taste with clean flavor impact
Biological Characteristics
- Functions as resistant starch (RS)
- Improves gut microbiota
- Helps reduce glycemic response
- Allergen-free & gluten-free
- Adds dietary fiber without affecting taste
Applications
CriTex MS is ideal for:
- High-fiber snacks and crackers
- Nutri-bars & breakfast cereals
- Breads, biscuits, gluten-free bakery
- Extruded snacks needing crunch
- Protein bars & meal replacements
- Coatings that require crispiness
If your product dreams of being crispy, stable, and healthier, ANGEL CriTex MS is the maize starch marvel your formulation has been waiting for.
11. ChikMat – Modified Starch for Coating & Crispness
Meet ChikMat, the crispy-coat king! This modified starch gives fried snacks, batters, nuggets, tempura, and coatings that irresistible crunch consumers love. Whether it’s a sizzling French fry or a golden-brown chicken strip, ChikMat keeps the outside crisp while locking moisture inside.
Physical Properties
- Fine, free-flowing white powder
- Creates light, airy, crispy coatings
- Excellent oil absorption control
- Forms a uniform batter layer
- Retains crunch even after cooling
Chemical Characteristics
- Modified for high heat and frying stability
- Reduced retrogradation
- Strong gel network for perfect coating adhesion
- Improves browning without burning
Biological Features
- Plant-based & easily digestible
- Allergen-free
- Non-GMO carbohydrate source
Applications
ChikMat is the secret weapon behind:
- French fries & potato wedges
- Fried chicken & seafood
- Tempura batters
- Extruded snacks needing crispness
- Snack coatings for nuts or legumes
- Crispy bakery toppings
If you want crunchy magic that survives frying, sitting, reheating, and even delivery, ChikMat brings that finger-snap crisp your customers crave.
12. ExtruPlus – Physically Modified Starch for Extruded & Oil-Fried Products
Introducing ExtruPlus, the extrusion-friendly starch that behaves beautifully under pressure. Designed for high-temperature, high-shear environments, this starch enhances expansion, porosity, crunch, and structural integrity in extruded snacks.
Physical Properties
- Pre-gelatinized, free-flowing powder
- Improves puffing & expansion ratio
- Enhances crispness and lightness
- Reduces breakage in delicate snacks
- Adds uniform cell structure
Chemical Properties
- Physically modified without chemical additives
- Shear-stable granule configuration
- Excellent film formation
- Controls viscosity during extrusion
- Supports Maillard reaction for desirable color
Biological Features
- 100% plant-based
- Clean-label compatible
- Easily digestible carbohydrate
- Improves product chewability
Applications
ExtruPlus is perfect for:
- Corn puffs & pellet snacks
- Breakfast cereals
- Instant noodles
- Oil-fried extruded snacks
- 3D snacks requiring strength and lightness
- Pet food extrusion
If your machinery wants a starch that never misbehaves and your snacks need crunch + volume, ExtruPlus is the trusty partner that delivers consistency every single time.
13. Brown Dextrin – E1400 (Emulsifier, Stabiliser, Binder, Thickener)
Meet Brown Dextrin, the caramel-kissed multitasker of the starch universe! Born from controlled heating of starch, this warm brown powder doesn’t just look toasty — it acts like the most versatile kitchen scientist you’ve ever met.
Physical Properties
- Warm brown, free-flowing powder
- Slightly sweet, toasted flavor notes
- Excellent solubility in hot water
- Provides medium viscosity
- Sticky, adhesive properties
Chemical Characteristics
- Produced via hydrothermal treatment of starch
- Short-chain dextrins for excellent solubility
- Mild reducing sugar activity
- Forms smooth, stable solutions
- Non-reactive, stable structure
Biological Traits
- Plant-derived, non-toxic, gluten-free
- Easily digestible carbohydrate
- Low allergenicity
Applications
Brown Dextrin is a superstar in:
- Confectionery (binding & texture)
- Bakery glazes & coatings
- Adhesives for food packaging
- Snack seasonings (adhesion)
- Instant drinks & dry mixes
- Thickening sauces and gravies
- Processed meats (binder & moisture retention)
If you want a product that binds, stabilizes, emulsifies, thickens, and tastes slightly adorable, Brown Dextrin is the warm-hearted helper your formulation needs.
14. Native Corn Flour / Native Maize Starch
Say is to Native Corn Flour, the classic and dependable ingredient that has been in everyone’s kitchen — from home cooks to top-tier food factories. It’s simple, clean, unmodified, and oh-so-useful in countless applications.
Physical Properties
- Soft, white to pale-yellow powder
- Mild flavor with smooth mouthfeel
- Produces thick, glossy pastes
- Medium viscosity
- Excellent dispersibility
Chemical Characteristics
- Pure carbohydrate (amylose + amylopectin)
- No chemical modification
- Gelatinizes between 62–72°C
- Moderate retrogradation
- Low protein and fat
Biological Traits
- Gluten-free
- Easily digestible energy source
- Non-GMO versions widely available
Applications
Native corn starch is indispensable in:
- Soups, gravies, sauces
- Bakery goods (softness, tenderness)
- Puddings and dairy desserts
- Batters and coatings
- Confectionery
- Instant mixes
- Noodles & pasta
It’s timeless, reliable, and always adds smoothness where you need it. Native Corn Flour—simple but never boring.
15. E1414 – Acetylated Distarch Phosphate (Maize Starch) – StaThick MS
Meet StaThick MS, the maize-based thickener that loves tough jobs! It stands strong when exposed to high heat, acid, hydrolysis, shear, continuous mixing, industrial cooking, or being thrown into retort pouches for a global adventure.
Physical Properties E1422 Modified Tapioca Starch
- Fine, white, neutral-smelling powder
- Produces creamy, stable pastes
- Excellent heat & shear resistance
- Strong viscosity retention
- Smooth final texture
Chemical Characteristics E1422 Modified Tapioca Starch
- Acetylated + phosphate crosslink
- Low retrogradation tendency
- Improves shelf stability
- Prevents syneresis
- Compatible with high-acid systems
Biological Features E1422 Modified Tapioca Starch
- Plant-based maize origin
- Non-GMO, gluten-free
- Easily digestible and safe
Applications E1422 Modified Tapioca Starch
StaThick MS is a champion in:
- Ready-to-eat curries & gravies
- Fruit fillings & pastry creams
- Acidic sauces (tomato, BBQ, chilli sauces)
- Retort & UHT processed foods
- Dairy desserts
- Instant soups and gravies
- Baby foods
If your food needs thickness, shine, and stress-free stability, StaThick MS is the dependable maize starch that wins every compatibility test.
16. E1401 – Acid Treated Maize Starch – Whitrin-F
High-Performance Emulsifier, Binder & Texture Improver
Whitrin-F is our premium-grade E1401 Acid Treated Maize Starch, designed specifically for applications where smooth texture, improved binding, and stable viscosity make all the difference. Produced by carefully controlled mineral acid hydrolysis, this starch has a lower molecular weight, giving it unique flow, film-forming, and stabilizing properties. In simple words: Whitrin-F makes products smoother, stronger, and more predictable.
Physical Properties E1422 Modified Tapioca Starch
- Fine, free-flowing, off-white powder
- Neutral taste and mild odor
- Lower viscosity than native starch
- Rapid dispersion in cold and warm water
- Excellent flowability for dry blends
Chemical Properties E1422 Modified Tapioca Starch
- Partially hydrolyzed amylose and amylopectin
- pH typically 4.5–6.5
- Moisture ≤ 12%
- Enhanced acid and heat stability
- Reduced intrinsic viscosity due to controlled depolymerization
Biological & Functional Properties
- Non-GMO, plant-derived carbohydrate
- Easily digestible and GRAS-approved
- No allergens, gluten-free
- Performs as an emulsifier, binder, and stabilizer
Applications & Uses
- Confectionery: jelly candies, gummies, marshmallows
- Dairy & beverages: texture modification in flavored milk, shakes, and syrups
- Bakery: improves dough handling and crust gloss
- Sauces & seasonings: enhances mouthfeel without clouding
- Pharmaceuticals: binder for tablets and nutraceutical granules
- Industrial: dusting, coating, and adhesive formulations
Whitrin-F is the go-to choice when you need clean-flowing starch with predictable behavior across batches — engineered for professionals, trusted by manufacturers.
17. E1401 – Acid Treated Maize Starch – Moulding Starch MS
The Candy-Maker’s Best Friend
Moulding Starch MS is a specialized E1401 Acid Treated Maize Starch crafted for confectionery mogul operations. If you manufacture jelly candies, soft chews, and gummies, this starch plays the silent hero behind the perfect shape, smooth release, and consistent texture.
Its controlled acid modification reduces viscosity enough to help it settle quickly while still offering the right level of moisture absorption — ideal for fast-cycle candy molding.
Physical Properties
- Pale off-white, soft powder
- Excellent free-flow and low dusting
- High moisture absorption capacity
- Quick drying and smooth release behavior
- Reduced stickiness for clean impressions
Chemical Properties
- Partially hydrolyzed starch polymers
- Lower viscosity and faster gelatinization
- Neutral pH suitable for food processing
- Good thermal and acid tolerance for high-sugar systems
Biological & Functional Properties
- Non-GMO, gluten-free carbohydrate
- Hygroscopic behavior perfect for candy trays
- High stability in storage
- No enzymatic activity
Applications
- Candy moulding (Mogul lines): gummies, jellies, chews
- Dusting starch: prevents sticking on candy surfaces
- Coating aid: helps with uniform sugar or oil coating
- Sweetened condensed milk production
- Texturizing agent in bakery mixes
- Pharma and nutraceutical molding
In short: Moulding Starch MS gives your candies clean shapes, clean release, and clean production lines — every single time.
18. E1401 – Acid Treated Tapioca Starch – Moulding Starch TS
Superior Smoothness & Release for Confectionery and Casting
Moulding Starch TS is a high-performance E1401 Acid Treated Tapioca Starch, valued for its exceptional clarity, smooth texture, and ease of release. Tapioca starch naturally has larger granules and a cleaner flavor profile, and after controlled acid treatment, it becomes an incredibly efficient moulding and dusting agent.
If you’re looking for softer mouthfeel, improved shine, or faster drying cycles in gummies and jelly candies, this is your secret ingredient.
Physical Properties
- Soft, fine, bright white powder
- Very low odor, extremely neutral taste
- Large granule structure for smoother impressions
- Excellent fluidity and low cohesiveness
- Superior moisture absorption for drying gummies
Chemical Properties
- Acid-hydrolyzed amylopectin-rich starch
- Lower viscosity with high clarity when hydrated
- Stable pH (4.5–6.5)
- Moisture < 12%
- High gelatinization temperature for better heat tolerance
Biological & Functional Properties
- 100% plant-based, allergen-free
- Highly digestible carbohydrate
- Naturally non-GMO
- No gluten, no additives
- Strong water-binding and drying performance
Applications
- Gummy & jelly candy molds — crisp edges, fast drying
- Confectionery dusting — prevents sticking
- Coating starch — enhances surface finish
- Marshmallow and nougat cooling trays
- Pharma and nutraceutical molding
- Meat & seafood binders for specialized applications
- Industrial casting & ceramics where smooth release is critical
Tapioca-based Acid Treated Moulding Starch TS gives unmatched smoothness, clarity, and release performance, making it the preferred choice for premium gummy producers worldwide.
19. E1442 – Hydroxypropyl Distarch Phosphate (HDP)
Your Food’s Best Friend for Creaminess, Stability & Pure Magic!
Meet E1442 – Hydroxypropyl Distarch Phosphate, the modified starch that works behind the scenes to make your favourite foods smooth, stable, and oh-so-delicious. Think of it as the tiny superhero that keeps sauces silky, dressings stable, and ready-to-eat foods perfect from the first bite to the last.
Made by gently modifying natural starch with hydroxypropyl and phosphate groups, E1442 becomes stronger, more flexible, and more resistant to heat, acid, and processing stress. It’s everything native starch wishes it could be!
Why Your Food Loves E1442
- Rock-solid stability during cooking, mixing, and cooling
- Freeze–thaw resistant, perfect for frozen foods
- Acid-proof for tangy dressings and sauces
- Glossy, creamy texture consumers adore
- No syneresis, no water separation—ever
Where It Works Best
From creamy soups to retort gravies, from dairy beverages to instant noodles, E1442 shines anywhere texture matters. It’s a favourite in:
- Sauces & gravies
- Canned & retort foods
- Desserts & puddings
- Frozen meals
- Salad dressings
- Dairy and beverage systems
- Ready-to-eat foods
- Noodles, pastas & bakery fillings
Physical & Chemical Properties
- Fine white powder
- Neutral taste & odour
- Cross-linked, hydroxypropyl-substituted structure
- Excellent viscosity retention
- High clarity and stability
E1442 isn’t just a starch—it’s the quiet chef that makes your food unforgettable.
ANGEL STARCH & FOOD PVT LTD
H-19, I Floor, Periyar Nagar,
Erode-638009, Tamilnadu, INDIA.
marketing1@angelstarch.com
+91 96296 11522
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