Modified Starch Emulsifier

In both the food and pharmaceutical industries, the production processes involving oil-in-water or water-in-oil mixtures invariably require emulsifiers to act as emulsion stabilizers. Starch emulsifiers offer advantages over traditional synthetic emulsifiers in terms of biocompatibility, low toxicity, and natural origin. 

Whether used for developing high-fat sauces, creamy products, or stable emulsions in the pharmaceutical sector, starch emulsifiers provide superior textural structure, batch consistency, and stability against storage stress (such as temperature fluctuations). They enhance the product's mouthfeel and richness and maintain the stability of the emulsified system throughout its entire shelf life.