Acid Treated Starch E 1401 Maize Starch used as Emulsifier, Binder, and Texture improviser

WHITRIN-F is Maize starch based Thin boiling Starch, Vegan, Plant-based, Non-GMO starch used as Emulsifier, Binder, and Texture improviser. WHITRIN-F has low and uniform viscosity, which does not

change much with temperature during cooking. WHITRIN-F can be cooked with sweeteners and water to low moisture content without becoming too viscous. It is used in Confectionary products, Jellies, Candies, soft sweets, colloid jelly, starch jelly, toffee/milk candy, inflatable marshmallow, nougat.

Advance Information*

Product Overview

WHITRIN-F is a versatile, high-quality Acid Treated Starch E 1401 derived from maize starch. This product stands out due to its thin boiling properties and is uniquely formulated as a vegan, plant-based, and non-GMO starch. Designed to serve diverse culinary and industrial applications, WHITRIN-F is renowned for its role as an effective emulsifier, binder, and texture improver. The starch's distinctive low and uniform viscosity remains stable, even under varied cooking temperatures, making it an essential ingredient in the confectionery industry. From candies and jellies to marshmallows and nougat, WHITRIN-F ensures consistency and superior quality in every batch.

Key Features

• Acid Treated Starch E 1401: This classification ensures that WHITRIN-F is processed to achieve optimal thin boiling properties, making it highly effective in various applications.
• Maize Starch Based: Derived from maize, this starch offers a natural and plant-based alternative to synthetic additives.
• Vegan and Non-GMO: WHITRIN-F aligns with dietary preferences and ethical standards, ensuring it is suitable for vegan formulations without any genetically modified organisms.
• Low and Uniform Viscosity: The starch is engineered to maintain a consistent viscosity that does not fluctuate with temperature changes during cooking.
• Emulsifier, Binder, and Texture Improviser: Ideal for improving the stability, binding capacity, and texture of culinary creations.
• Ideal for Low Moisture Cooking: Can be cooked with sweeteners and water to low moisture content without becoming too viscous.

Culinary Applications

WHITRIN-F is prominently used in various confectionery products due to its stable properties and versatile functionality. Below is an in-depth look at its applications:

Confectionary Products

• Candies and Sweets: WHITRIN-F's ability to maintain viscosity under high-temperature conditions makes it perfect for creating a smooth, consistent texture in hard and soft candies.
• Jellies and Gels: It acts as an excellent binding and gelling agent, producing clear, firm jellies that hold their shape.
• Toffee and Milk Candy: The product's consistency helps achieve the desired chewy texture in toffees and smooth, creamy consistency in milk candies.
• Inflatable Marshmallows: WHITRIN-F is essential in achieving the perfect fluffiness and airiness in marshmallows.
• Nougat: Enhances the texture and stability, providing the characteristic chewy and delectable consistency.

Technical Specifications

• Product Type: Acid Treated Starch (Thin boiling)
• Chemical Identifier: E 1401 (Acid Treated Starch)
• Source: Maize
• Dietary Profile: Vegan, Plant-based, Non-GMO
• Viscosity: Low and uniform, stable across varied temperatures
• Functionality: Emulsifier, Binder, Texture Improviser

Benefits and Advantages

1. Versatility: WHITRIN-F's wide range of applications makes it a valuable ingredient in various food products.

2. Consistency: The low and uniform viscosity ensures consistent results, crucial for high-quality production.

3. Stable Emulsification: Effectively emulsifies ingredients, enhancing the overall product quality without phase separation.

4. Improved Texture: Enhances the sensory qualities of food, providing a desirable texture that is essential for consumer satisfaction.

5. Plant-Based and Ethical: Supports vegan and ethical dietary choices without compromising on performance.

Formulation and Usage

When incorporating WHITRIN-F into formulations, several factors should be considered to optimize its performance:

Temperature Control

• Stable Viscosity: Ensure the cooking temperatures are monitored closely to take advantage of WHITRIN-F's stable viscosity properties, which do not fluctuate significantly with temperature changes.

Combining with Sweeteners and Water

• Low Moisture Formulations: The ability to cook WHITRIN-F with sweeteners and water to low moisture content without excessively thickening the mixture makes it ideal for dense confectionery products.

Emulsification Process

• Uniform Distribution: For optimal emulsification, evenly distribute WHITRIN-F throughout the mixture to prevent phase separation and ensure a consistent texture.

Practical Example Recipes

Marshmallow Recipe

1. Ingredients:
2. WHITRIN-F
3. Glucose Syrup
4. Sugar
5. Gelatine (or vegan alternative)
6. Water

7. Flavorings (e.g., vanilla extract)

8. Instructions:

9. Combine WHITRIN-F with glucose syrup and water in a large mixing bowl.
10. Heat sugar and water in