Banpong ’s Modified Starch for confectionery product is mainly focus on the excellent film forming properties and excellent stability to the product.

The confectionery made with modified starch will yield a film with stability and able to prevent the moisture migration into the product. In gummy and jelly, the texture and appearance are optimized by the presence of the modified starch. The desired texture, such as elastic or soft, is achieved with the appearance of clear gel.

Key Features

  • Soft chewy texture, Manipulates chewiness
  • Texturizer, build body and stiffiness
  • Provide expension and crispy texture
  • Enhance mouth-feel and milk powder replacement
  • Rapid setting and Binding agent
  • Smooth, short texture and excellent sheen
  • Provide viscosity and body
  • TapioPRO BA Series

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