Modified Food Starch

N/A000J is a modified food starch that has been introduced to meet the need for rapid gelling in confectionery and other applications. The quick set capability is available at low cooking temperatures, improves processing and shortens production, which can lead to manufacturing cost savings.

Gums and jellies made with the starch are said to have excellent sheen and a desirable short, elastic texture. When the starch gels, it exhibits great strength, imparting good resistance to shape deformation; this is especially helpful in hot weather since less firm candy may lose its shape during transportation and storage. In addition, by varying the percentage of specialty starch used, the confectioner can obtain gels of various degrees of firmness.

Preparations of the starch are low in viscosity when hot, and set quickly to elastic gels upon cooling; it may also serve as a partial replacement of gelatin in products such as jelly candy.

When it is included as the sole gelling agent in a gum candy, the manufacturer recommends 12% to 14% on dry solids basis. Confectioners may use kettle cooking, static cooking or continuous processing with jet cookers or tubular heat exchangers.

Although the starch serves very well for jelly gum candies such as orange slices, mint leaves and jelly bean centers, it also would be suitable for cheese derivatives, coating systems, jelly desserts and pet foods. It also complies with requirements for "halal", "kosher" and "vegetarian" labeling.

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