StaBiFlo-TS-ULV10 Hydroxypropyl Distarch Phosphate (E-1442) is a tapioca-based modified food starch designed as an advanced stabilizer and thickener for demanding food industry applications. Derived from premium organic tapioca sources, this starch offers excellent freeze-thaw stability and superior water holding capacity, ensuring product consistency even under extreme processing conditions such as UHT, retort, and high shear mixing. The starch delivers a smooth, creamy texture with strong emulsification properties, making it ideal for both acidic and alkaline food systems. StaBiFlo-TS-ULV10 is especially suited for enhancing the quality and shelf life of dairy products, sauces, ketchup, bakery fillings, frozen foods, custards, and various processed foods. Formulated to withstand medium to high process tolerance environments, it ensures improved texture, long-term stability, and increased product appeal for commercial food manufacturers seeking reliable and organic starch solutions.
Key Features
| Features | Description |
|---|---|
| Source | Premium organic tapioca |
| Chemical Type | Hydroxypropyl Distarch Phosphate (E-1442) |
| Functionality | Stabilizer and thickener |
| Process Tolerance | Medium to high (UHT, retort, high shear) |
| Freeze-Thaw Stability | Excellent |
| Water Holding Capacity | Superior |
| Texture | Smooth and creamy |
| Emulsification | Strong emulsifier |
| Food System Compatibility | Acidic and alkaline |
| Dietary Attributes | Vegan, gluten-free |
| Attributes | Description |
|---|---|
| Product Type | Modified Food Starch |
| CAS Number | 9040-22-4 |
| E Number | E-1442 |
| Raw Material | Tapioca |
| Physical Form | Powder |
| Packaging Unit | Kilogram |
| Minimum Order Quantity (MOQ) | 1 Kilogram |
| Stability | Freeze-thaw stable |
| Processing Conditions | High shear, UHT, retort compatible |
| Dietary | Vegan, gluten-free, organic-based |
*Disclaimer: The above description has been AI-generated and has not been audited or verified for accuracy. It is recommended to verify product details independently before making any purchasing decisions.
Yes, StaBiFlo-TS-ULV10 offers excellent freeze-thaw stability, making it ideal for frozen foods and products subjected to temperature fluctuations.
Yes, the tapioca-based modified starch performs efficiently in both acidic and alkaline environments, including sauces, ketchup, and dressings.
Absolutely, StaBiFlo-TS-ULV10 is designed to maintain stability and functionality under high shear, UHT, and retort processing conditions.
Yes, this starch is derived from organic tapioca, is gluten-free, and suitable for vegan and allergen-conscious formulations.
It enhances products with a smooth, creamy texture along with strong emulsification properties to improve mouthfeel and stability.
Brand: angel starch food private limited
Country Of Origin: India
StaBiFlo-TS-ULV10 is a premium tapioca-based modified organic starch (E-1442 – Hydroxypropyl Distarch Phosphate). Derived from high-quality plant sources, this organic starch is vegan and gluten-free, specially designed for medium to high process tolerance applications.
It offers excellent freeze-thaw stability, superior water holding capacity, smooth creamy texture and strong emulsification properties. Suitable for alkaline and acidic food systems, this organic starch performs efficiently under high shear, UHT and retort processing conditions.
Widely used in dairy products, sauces, ketchup, bakery fillings, frozen foods, custards and processed foods, it enhances texture, stability and overall product quality.
StaBiFlo-TS-ULV10 is a premium tapioca-based modified organic starch (E-1442 – Hydroxypropyl Distarch Phosphate). Derived from high-quality plant sources, this organic starch is vegan and gluten-free, specially designed for medium to high process tolerance applications.
It offers excellent freeze-thaw stability, superior water holding capacity, smooth creamy texture and strong emulsification properties. Suitable for alkaline and acidic food systems, this organic starch performs efficiently under high shear, UHT and retort processing conditions.
Widely used in dairy products, sauces, ketchup, bakery fillings, frozen foods, custards and processed foods, it enhances texture, stability and overall product quality.
