STARCH PRODUCT

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INTRODUCTION:

An important resource to the life:

Starch is a carbohydrate founded in nature with very huge amount. It is found in bulbs, seeds, fruits of all variety of crops. Starch provides the crops with energy source in the process of dormancy and germination of crops. It is also the most important source of energy for animals and human beings. Starch plays a vital role in life. Statistics show that starch has currently had more than 4 thousand applications.

The natural starches are popularly used and have the commercial value mainly including tapioca starch, potato starch, corn starch and wheat starch. From the comparison of these starches, it’s known that ingredients and properties of tapioca starch are quite same with potato starch and much better than Corn starch and wheat starch. In addition, as for prices, potato starch is much higher than tapioca starch. With interesting advantages about properties and price, there is the evident growth demand for tapioca around the world. Concurrently, the common orientation for health creates the attention and the increasing desires for food not using genetic modification technology.

“GMO-Free” Food Ingredients

Corn Starch contains high GMO ingredient and potato starch also has a part of GMO ingredient when being treated. Therefore, Tapioca starch is chosen for food processing instead of potato starch or corn starch because tapioca starch does not contain GMO.

Applications of Tapioca starch in food starch and other industries
Vedan’s Tapioca starch is widely used for the following industries:

Filler:
Increasing the content of solids in all types of canned soups, ice-cream, fruit preservative agent and pharmaceuticals.

Binder:

Binding the products and preventing drying during cooking as all types of sausages and meat preservative, etc…

Stabilizer:

Using the high water holding capacity of the starch as in ice-creams, baking powders, etc…

Textile

Size for warp threads to reduce warp breaks and shredding on looms (Modified Starch preferred to this application)

Being used in printing and dyeing on fabrics: thicken dyes and act as colored substance.

Finishing Starch to improve stiffness and weight

Thickener:

Using the paste properties to apply for soup, baby food, all types of sauces, gravies, etc…

Paper:

Improving endurance, resistance to folding, waterproofing for paper, etc…

Improving its appearance and endurance

Being applied for all types of corrugated and laminated papers and cardboard boxes

Used as binder for industries:

Gypsum ceiling board

Feedstuff (Aqua-feed and Livestock Feeds)

Used in other industries:

Decomposable plastic bag

Tire industry

Plywood industry

Detergent

Packaging specification:

Using two-layer bags: outer layer covers PP, inter layer covers PE and is packaged according to two specifications: 50kg/bag and 20kg/bag

Advanced technology:

The diagram of processing tapioca starch of Vedan Vietnam as follows:

Tapioca (cassava) of Vietnam has high starch contents (over 30%) and high productivity because of being cultivated on fertile land.

Vedan directly purchases fresh cassava root from farmers which samples are experienced twice to identify their starch contents before being processed.

Equipment is imported from Japan, Europe and Thailand. With this modern equipment system and rich experience specialists, the production process is precisely and strictly controlled and checked to provide customers with the best quality starch.

At present, Vedan Vietnam has 2 operating tapioca starch plants including Phuoc Thai Plant in Dong Nai province, Phuoc Long Plant in Binh Phuoc Province with total capacity of over 100,000 tons per year.

Because the applications of Tapioca starch are inseparable from many other industries, Vedan also has plans to further expand the starch production at other provinces in Vietnam. It is predicable that such expansion will play an important role in promoting Vietnam agricultural development, as well as contributing to Vietnam economic growth. Let’s look forward to it.

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Conventional Glucose – 280kg

Conventional Glucose – 25kg

Organic Glucose/Maltose syrup – EU Certificate

MALTOSE SYRUP

Introduction:

Natural starch has been popularly used in many industries. Different applications require different properties of starch. In addition, due to the improvement of production technologies and unceasing development of new products, the stricter needs for starch properties and suitability for its use are required. The properties of natural starch don’t meet sufficiently requirements in the application and processing. As a result, it is necessary to modify starch properties in order to get starch which has properties meet all requirements. Modified starch technologies such methods as: chemical modification, physical or enzyme modification… in order to change within starch granules aiming to change natural properties of starch suitably.

These modified starches can have practical applications in the following fields: textile, pulp and paper, food, feedstuff, foundry, pharmaceuticals and oil drilling. Vedan Vietnam has foreseen the great potentiality of Tapioca starch production in Vietnam and invested large human forces and material resources to comprehensively deploy and promote modified starch production. Currently, the company has been developing the variety of modified starches for wide applications in many industries.

Acetylated Starch:

Acetylated starch is created by a process of natural starch reacting with acetic anhydride or vinyl acetate. Ester groups have effect on the prevention of amylose retrogradation in starch. This modification prevents gelling and weeping and maintains structural appearance of the processed product. This also improves its stability after the freeze-thaw process, improves the water-holding ability and lowers gelatinization temperature of the starch, increasing peak viscidity and improves the gel clarify. The result of this modification is a stable starch used to produce durable pastes through several freeze-thaw cycles and to prevent water leakage. The applications are widely in foods as foundation substance with the good freeze-thaw stability. The extended applications in food industry are the combination of ester starch with cross-linked starch. In paper industry, ester starch can provide extremely viscidity stability.

Oxidized starch:
Natural starch can be processed with a variety of oxidant factors to create oxidized starch. Oxidized starch has a shorter circuit length than natural starch. Oxidation process creates products of stable pliability, improves the whiteness and reduces the number of microorganisms. Furthermore, the hydrogen bonding reduces the retrogradation tendency. Starch gels have the high soft and clarity. Oxidized starch is the best thickening agent for applications requiring gels of low rigidity. This improves adhesion in powder mixing and bread baking.
Diluted solutions of high level oxidized starch remains the clarity after a long time of storage, making it suitable for all kinds of dear or bottled soups and clear confectionery products. Oxidized starch is also widely used for paper surface coating and fabric gluing in the textile industry.

Dual Acetylated Modified Starch and Phosphated Starch:
Cross-linked starch thanks to the acetylating process to form more stable linkage called as Dual Modified Starch and it simultaneously shows properties and functions of Acetylated Starch and phosphated starch.
Excellent freeze-thaw stability, better gel clarity, high temperature resistance, stability in acid environment and strong agitation all are improved. Excellent performance in food processing popularly comprises yogurt, soya sauce, chili sauce, tomato sauce, soups, gravies, puddings, jellies, ham and sausages, canned foods and frozen foods

Cross-linked starch:

Cross-linking is to control starch structure and to provide starch cutting, tearing, acid and heat resistance. Thence, we have better control and flexibility in dealing with formulation, processing and product shelf-life. Cross-linking can be envisioned as “spot weld” among granules at random locations, reinforcing hydrogen bonding and inhibiting granule swell.
Cross-linking make the easily spoiled starches become stronger so that their cooked paste are more viscous and heavy-bodied and are less likely to break down with extended cooking times in the environment of acid or powerful agitation.
This type of starch is suitably applied in low pH, high heat and increased mechanical shear processing.

Acid modified starch:
Unmodified starches are treated with a inorganic acid at temperature lower than gelatinization and as a result, starch molecules is partially hydrolyzed. This cleaves the chain length and reduces the viscidity of starch. It also increases the tendency to retrogradation.
The lower viscidity allows using higher concentrations to form rigid and sustainable gels in gums pastilles and jellies. In these applications, the acid modified starch has the advantage of signification much more than native starch. Extended applications in food industry of acid modified starch often have a combination with starch esterification and etherification reaction.

Cartionic Starch:
Cationic starch represents high performance starch derivatives widely used by paper

manufactures to increase the durability. Cationic starches contain a positive charge over the entire pH range creating their pressure towards negatively charged ground substrates such as cellulose, pulp and some synthetic fibers, aqueous suspensions of inorganic chemicals and slimes and biologically active macromolecules.
Cationic starch clearly improves the retention of fillers. Titanium dioxide, clay, talc and calcium carbonate are frequently incorporated in paper industry to better the opacity of high grade printing paper, writing paper, and light weight paper. With the increase of filler, the sheet will lose its durability because the inert filler reduces the number of sites for fiber-to-fiber bonding. Cationic starch has effect on both improving durability properties and filler retention so it gives high strength properties at high level of filler retention. The reductions of BOD & COD are also achieved in this case.

Other modified starches:
Apart from the above-described modified starches are being produced in Vietnam, we have also others available including Oxidized Starch Acetate for paper coating use, – Cross-link – Oxidized Modified Starches used in cosmetic. Acid Acetylated Modified Starch is used for noodle products that need high flexibility. Octenyl succinated monoester is also developed for powdered seasonings and to provide emulsion with excellent stability. We also supply modified starches for match production and other tailor-made service.

In the future, we will also produce Starch Ether (starch treated with hydroxypropyl groups) to meet the increasing requirements of the market.

These starches are consist of:

Name of products	Symbols of goods	Properties and applications
Acetylated Starch	BSF – 7611 BSS – 8812 BSM – 7613 BSL – 7614 BSX – 8815 BSX – 8850	Properties: Clarity, lower gelatinization point, increased stability, low temperature, good water-holding capacity, texturing agents. Applications: instant noodles, frozen foods, ham, sausage, fishball, Chinese dumpling.
Cationic Starch	JTF – 1046 JTM – 1047 JTM – 1029 JTL – 1048 JTL – 8816 JTX – 1084	Properties : positive charge, increase pulp, fines and fillers retention, increase paper strength and stiffnessmang Applications : Wet-end additive for paper pulp, flocculation agent for surface sizing and waster water treatment
Oxidized Starch	ETF – 7617 ETS – 8818 ETM – 5419 ETL – 1020 ETL – 1085 ETX – 1073 ETX – 1042 ETM – 1044	Properties: good film-forming ability, less water absorption, good sheen and free flowing. Applications : Increase recovery rate of pulp in paper manufacturing industry, waterproof paper
Acetylated Distarch Phosphate	CBS – 8827 CBM – 1028 CBX – 8829 CBS – 8830 CBS – 8831 CBM – 8834 CBA – 8858 CBS – 1068 CBS – 1064 CBL – 8835 CBA – 1063	Properties: Increase the stability at low -temperature, good resistance to high temperature, mechanical shear and low pH. Applications: Canned foods, frozen foods, soy sauce, chili sauce, tomato ketchup, soup, gravies, yogurt, meat-ball, fish-ball, pudding and jelly, baked foods…
Phosphate starch	CTF – 7631 CTM – 7669 CTF – 7655 CTF – 7657	Properties: and applications: used as paste and stability increasing agents for foods, fillers for printer, paper industry, producing instant noodles, sausages, fish-ball, meat-ball, etc..
Acetate oxidized Starch	EBX – 1032 EBX – 1081 EBS – 1082 EBX – 1093 EBX – 1094	Properties: Good flexibility, used as stability agent. Applications: paper industry (plastic), Food industry: wet noodles, snacks, Chinese dumpling, ham, sausages
Octenyl succinate ester	KSX – 7643 KSM – 7661	Properties: good colloidal stability, water-clearing Applications : flavor seasoning, colloidal stability, disposable paper plates

Package specification of modified starch product:

Packing with paper bags: 20Kg/bag and 50kg/bag

Packing with big bags: 250kg, 500kg, 600kg, 800kg, 850kg, 1000kg

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