Modified Starch Emulsifier

Starch Emulsifiers: Biocompatible Stabilization

In food and pharmaceuticals, creating stable oil-in-water or water-in-oil emulsions is crucial. Starch emulsifiers are preferred over synthetics for their natural origin, low toxicity, and superior biocompatibility.

Function: Starch emulsifiers stabilize the system by reducing interfacial tension and forming a robust protective layer around the dispersed phase.

This results in:

• Enhanced Structure: Superior textural structure and creamy mouthfeel.

• Process Stability: Resilience against common stresses like high temperatures, shear, and freeze-thaw cycles.

• Batch Consistency: Reliable stability and consistent performance throughout the entire shelf life.

Zihmao: We offer customized starch-based solutions to precisely match your specific formulation challenges.