Call: +27834270994
Send Inquiry
Cross-linked starch
100.0 USD ($)/Metric Ton
Product Details:
- Ingredients Native starch, cross-linking reagents
- Ph Level 5.0 - 7.0
- Application Food processing, Paper, Textiles, Adhesives, Pharmaceuticals
- Solubility Insoluble in cold water
- Chemical Composition Polysaccharide, cross-linking agents (adipic acid, acetic anhydride, etc.)
- Product Type Modified Starch
- Form Powder
- Click to View more
X
Cross-linked starch Price And Quantity
- 100.0 USD ($)/Metric Ton
- 50 Metric Ton
Cross-linked starch Product Specifications
- >=99%
- Food processing, Paper, Textiles, Adhesives, Pharmaceuticals
- Bag, HDPE bag, Jumbo bag
- Insoluble in cold water
- Food Grade, Industrial Grade
- Modified Starch
- Polysaccharide, cross-linking agents (adipic acid, acetic anhydride, etc.)
- 5.0 - 7.0
- 25 kg, 50 kg, bulk
- <0.5%
- Powder
- Neutral
- Max 14%
- Variable (customized as per requirement)
- Native starch, cross-linking reagents
- Powder (solid)
- White
- Cross-linked starch
- <0.3%
- 2 years
- Enhanced (does not break down easily)
- <5 ppm
- Controlled for process stability
- Low
- Improved texture control in foods
- Within standard food safety limits
- <0.5%
- Moderate - High (controlled expansion)
- Gluten-free (if sourced from designated material)
- Excellent under heat, acid, and shear
- Stable across a range of pH values
Cross-linked starch Trade Information
- South Africa
- Paypal, Days after Acceptance (DA), Delivery Point (DP)
- 50 Metric Ton Per Week
- 50 Week
Product Description
Cross-Linked Starch is a chemically modified starch designed to deliver exceptional stability, consistency, and performance across a wide range of food and industrial applications. Engineered through a cross-linking process that strengthens molecular bonds, this advanced starch resists breakdown under high heat, shear, pH variations, and prolonged processing conditions.
Widely used in the food industry for its enhanced thickening, gel stability, and improved texture retention, cross-linked starch is ideal for soups, sauces, gravies, puddings, and other products requiring long shelf-life and freeze-thaw stability. In industrial sectors, it is also a go-to choice in pharmaceuticals, paper manufacturing, adhesives, and textile sizing.
If you're looking for a high-functionality starch ingredient with minimal retrogradation and outstanding resistance to processing stress, Cross-Linked Starch offers consistent results and reliable quality, batch after batch.
Superior Functional Stability
Cross-linked starch excels under rigorous process conditions, retaining its viscosity and gel strength despite exposure to heat, shear, or acidic environments. This reliability ensures seamless performance in manufacturing, especially in food processing and industrial applications. Such stability enables precise texture control and prevents product breakdown during storage or preparation.
Versatile Industrial and Food Applications
Owing to its controlled expansion, water absorption, and neutral flavor, cross-linked starch fits a variety of uses ranging from thickening soups and sauces to texturizing paper, textiles, and adhesives. Its gluten-free status (when derived from non-gluten sources) meets modern dietary and allergen requirements, while offering technical support for pharmaceuticals and other formulations.
Stringent Quality and Safety
Manufactured to exacting food and industrial-grade standards, this starch remains low in moisture (<14%), ash (<0.5%), fat (<0.5%), and heavy metals (<5 ppm). Bulk packing options and a long two-year shelf life ensure optimal storage and handling. Sourcing from reliable suppliers guarantees continued consistency in quality and safety.
FAQ's of Cross-linked starch:
Q: How is cross-linked starch produced and what ensures its stability?
A: Cross-linked starch is created by treating native starch with cross-linking agents such as adipic acid or acetic anhydride. This process forms a network within starch granules, enhancing stability against heat, acid, and shear, and delivering excellent viscosity and gel retention.Q: What are the primary applications of cross-linked starch across industries?
A: This starch is widely used in food processing (for thickening, stabilizing, and texture modification), as well as in paper, textiles, adhesives, and pharmaceuticals, due to its robust gel strength, process stability, neutral flavor, and controlled swelling capabilities.Q: When should I choose cross-linked starch over other starches for my process?
A: Opt for cross-linked starch when your application demands reliable viscosity, stability under extreme processing, and enhanced texture control-especially where products are exposed to varying pH, heat, or mechanical stress.Q: Where does cross-linked starch fit in gluten-free or allergen-sensitive formulations?
A: If sourced from designated gluten-free materials, cross-linked starch is suitable for gluten-free recipes and is free from common allergens, making it ideal for specialized dietary products or hypoallergenic industrial applications.Q: How should cross-linked starch be stored and packed for maximum shelf life?
A: Store it in sealed HDPE or jumbo bags in a cool, dry environment. With a shelf life of two years, keeping the product free from moisture and contaminants is essential for maintaining purity and performance.Q: What benefits does cross-linked starch offer to product quality and process efficiency?
A: Enhanced texture control, stable viscosity, low oil uptake, and resistance to breakdown under stressful processing conditions make cross-linked starch a valuable ingredient for improving consistency and efficiency, while supporting cleaner labels and extended shelf life.Tell us about your requirement
Price:
Quantity
Select Unit
- 50
- 100
- 200
- 250
- 500
- 1000+
Additional detail
Mobile number
Email
Other Products in 'Starch Powder' category
Contact Details
PAGE GLOBAL EXPORT (PTY) LTD.
- 1, Charles Street, Bloemfontein - 9301, Free State, South Africa
- Phone :+27--834270994
Send Inquiry
Developed and Managed by Infocom Network Private Limited.
