Native wheat starch

The main properties of starch obtained from wheat are:

* neutral taste;

* specific viscosity;

*​ hygroscopicity;

* high resistance to heat treatment;

* ability to stabilize emulsions;

* long shelf life.

One of the most important properties of native starch is the ability of its grains to swell in water when the temperature rises, giving a viscous colloidal solution (paste). The temperature of wheat starch gelatinization is 60-62 C. A distinctive feature of wheat starch is its ability to form paste, which is stable under thermal influence, mixing and long-term storage.

The paste obtained from wheat starch, in contrast to corn and potato starch, after cooling is reorganized into a more plastic jelly, which has a neutral taste and smell. It has a lower viscosity and greater transparency than corn and potato.

The use of wheat starch in the meat processing industry, as well as in the manufacture of food additives for cooking cooked sausages, sausages and sausages is desirable, not only to enrich meat products with vegetable protein, but also to increase its density, homogeneous structure and prolong the shelf life of the finished product.

Manufacturers offer to buy wheat starch for use in various sectors of the food industry – baking, confectionery, meat processing, as well as in the textile, pharmaceutical and construction industries.

Packing-bags of 25 kg.

Check the availability and price with the Manager.