Warm Starch is a modified starch that is resistant against high temperatures and possesses a creamy texture. This starch can be applied in food formulations such as hot sauces and dressings, milk-based products, fruit fillings and ganache, frozen foods, soups, canned products, etc. The main characteristics of Warm Starch are as follows:
• Short and creamy texture;
• High stability at high temperatures and shear rates;
• Outstanding resistance against freeze-thaw cycles;
• Paste stability over time;
• High paste viscosity;
• High resistant in acidic med
| Property | Zar Starch MFH 290 |
| Moisture Content (%) | <14 |
| Sulfur Dioxide (ppm) | <50 |
| Total Ash (% db) | <0.3 |
| Insoluble Ash in Acid (% db) | <0.05 |
| Viscosity (mPa.s at 50°C in 10% solution) | 8500–11000 |
| Protein (% db) | <0.5 |
| pH | 5.0–7.5 |
