Starch in Traditional Extrusion Process

Packaging Imformation

20kg/paper bag

25kg/paper bag


The traditional extrusion process relies on the complete gelatinization of starch under high heat and high shear to achieve kibble expansion and molding.

Required FunctionOur Starch AdvantageTangible Benefit
Structural FormingPossesses excellent thermal stability and high viscosity development potential.Ensures starch fully gelatinizes under high heat/pressure to form a stable colloidal matrix, guaranteeing uniform expansion and consistent shape of the kibble.
Process Tolerance

Exhibits good tolerance to high shear forces.

Minimizes viscosity loss due to shear breakdown within the extruder, ensuring efficient production and final product quality.

DigestibilityDesigned with an optimized gelatinization point.Helps the starch reach the optimal cooking state during processing, enhancing the digestibility and absorption rate of carbohydrates.

We understand that every brand has its unique formula and vision. That’s why at Zhimao, we offer custom pea starch solutions—from moisture level and granularity control to blending for specific functionality.

 

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