Modified starches

KMC’s modified potato starches are designed to meet precise performance needs across multiple food categories — from meat and dairy to snacks, sauces, and desserts.

Each starch is developed to perform under challenging production conditions where native starches fall short. Whether improving heat stability in soups, maintaining juiciness in sausages, or delivering a clean texture in dressings, these functional starches provide consistent, high-quality results.

With both general-purpose and tailored variants available, KMC ensures food manufacturers achieve optimal texture, process stability, and cost efficiency across formulations while maintaining plant-based, sustainable credentials that support cleaner labels and improved environmental impact

Modern food processing involves heat, mechanical stress, and variable pH — all of which can compromise performance when using native starches. KMC’s modified potato starches address these limitations with precise functional tuning.

The X-Amylo series enhances resistance to shear and thermal degradation, ensuring stable viscosity during cooking or sterilisation. Amylacetate variants minimise retrogradation, preventing syneresis in finished products such as instant noodles and sauces. For applications requiring dual stability, Adamyl and X-Amylacetate combine the strengths of both systems to provide robust texture retention and clarity.

These solutions give manufacturers the reliability they need to meet demanding production cycles, maintain consistent product texture, and reduce waste — resulting in greater process efficiency and end-product integrity.