Modified Starches

Native starches can be modified using chemical, physical or enzymatic methods. Modifications are used to enhance starch performance and enable compliance in a greater variety of applications and conditions.

At Galam laboratories our modified starches have been developed to foster a number of beneficial characteristics. These include withstanding freeze and thaw processes, improving texture, preventing syneresis in fillings and baked goods, as well as enhancing stability in an acidic environment and throughout a product’s shelf life.

We produce high quality modified starches from a variety of sources including corn, tapioca and potato. With over 70 years’ experience in manufacturing starches accompanied by close customer support, our team of specialists can offer your applications complete starch solutions to meet your specific products’ needs.