Starch as Stabilizer (Stabilizing Starch)

How does modified starch perform its stabilizing function?

At Zihmao Enterprise, our starch as stabilizer is designed to keep your food products consistent, smooth, and visually appealing — even under challenging production conditions.

In modern food processing, stability is everything. Whether you’re formulating sauces, dairy products, or frozen meals, our stabilizing starch helps prevent separation, maintain texture, and enhance overall product performance.

 

What Our Stabilizing Starch Does:

  • Prevents Separation：Keeps oil and water blended in sauces, dressings, and dairy systems for a smooth, uniform texture.

  • Handles Temperature Changes：Withstands freezing, thawing, and high-temperature cooking without texture breakdown.

  • Maintains Product Structure：Reinforces shape and consistency in puddings, custards, and processed foods, so they look as good as they taste.

Each batch of our starch as stabilizer is developed with care — tested, refined, and customized to fit your process.
Whether you need a starch that holds up in frozen desserts or stays stable under heat, we can tailor a solution that works beautifully in your production line.

 

👉 Explore our full range of food starches
👉 Learn more about our starch modification technologies
👉 Contact us for custom stabilizing starch solutions

 

Hydroxypropyl Distarch Phosphate enhances food stability and clarity. Ideal for dairy, sauces, desserts, and beverages that require heat resistance and smooth texture.

Hydroxypropyl Distarch Phosphate

Hydroxypropyl Distarch Phosphate is a food additives with E number : E1442.

Zihmao's Acetylated Distarch Adipate performs in acidic and high-heat conditions, ideal for sauces, canned goods, and frozen foods that demand texture stability.

Acetylated Distarch Adipate

Acetylated Distarch Adipate is a food additives with E number : E1422.