Modified Starches

Modified starches arose from the need to overcome the limitations presented by native starches – corn starch, cassava starches, potatoes and other tubers and roots –, both in terms of thermal and chemical properties. When modified, starches offer improvements in gel, texture and resistance characteristics, which expand the range of applications in the most diverse industrial segments, from food to oil.

With regard to the food industry, the modification gives the final product greater resistance to temperature variation, better creaminess and brightness, particularities that vary according to the type and intensity of the modification to which the starch is subjected. In this sense, they are mainly used as binding, thickening and stabilizing agents.

In terms of product lines, Lorenz serves the food, adhesives, petroleum, chemical and related segments, offering modified and pregelatinized starches.

Lorenz We produce a differentiated line of starches that undergo a process that makes the product resistant to UHT (Ultra High Temperature) processes, freezing cycles, extreme conditions of pressure, temperature and pH. Lorenz was a pioneer in the manufacture of this type of starch in Brazil.

Our modified starches are obtained from cassava starch, regular corn starch and waxy corn starch (WAXY), according to the needs and particularities of each client’s processes.