The various forms of modified starch include cationic potato starch, wheat fibers supplier, cationic tapioca starch, acetylated rice starch and cross-linked rice starch.

1. A New Potato In Dehydrated Mashed
Form
Potato Flakes are manufactured using dehydrated mashed potatoes by taking
cooked mashed potatoes to the surface of dyer fitted with applicator Tools that
directs the deposited layer of potato quickly to the desired level of moisture. This
dried sheet of potato is then taken to ground to a specific density. It ranges in size
the smallest flake could be up to a size of ground flour and the largest could be up to
5/8” milled product.
The process of potato flake manufacturing involves two types- one is to precook,
cool and them steam the potato flake. This product is sticky and produces mealy
product. Second type of process is to steam cook prior to dying. This gives ground
flour, it is highly sticky in nature and is used to manufacture pellets or die cut sheet
snacks.
Potato snacks are manufactured from potato sources- fresh, dry flakes, dry granules,
crushed & ground flour, and potato flour and potato starch.
Potato flakes are used as potato chips. These are sheeted dough and then fried to
produce chips. Potato Flakes Manufacturers is proprietary of each company. To
make potato chips, the potato starch, potato flakes and emulsifiers are added in
appropriate quantity. It must have the right moisture content and should be sheeted
prior to cutting.
Additives are added to manufacturing of potato flakes. The additives used are-
 Mono & diglycerides- it ties up the starch to reduce stickiness. This is a
required additive in all potato flakes.
 Sodium bisulfite- it gives brown color
 Sodium and pyrophosphate- it gives greying color
 Citric acid- it gives emulsion stability
 BHA, BHT- they preserve the flavor and maintain the oxidation process
 Color, spics- vitamins- added on specific requirements
Another new trend in the market it wheat starch manufacture. Wheat starch is
manufactured by specially process gluten out of the wheat starch. It is named codex

2. wheat starch that has been allowed in gluten free food in Europe. It corporates
greater health benefits particularly to people with celiac disease because it prevents
the damage cause by gluten to small intestine.
Products made form gluten-free wheat starch are safe and healthy to use. Made
especially for people with high sensitivity to grains it is the best choice. Wheat
starch contains very less amount of gluten that is always labeled on the product as
to how much percentage of gluten has been removed and how much is left.
Potato starch has about 20% amylose in its composition. Their granules are large,
round, smooth or oval shape. Of all the starched manufactured today, potato starch
has highest consumption for food. Whereas, wheat starch has 25% amylose content.
It has thick granule, with smooth and round shape. It is also manufactured in
smaller granules making it a bi-modular starch.
Eventually, the market is filled with different starch products. People are learning
how the Wheat Fibers Supplier and their functions. The plant genetics researchers
are manufacturing desired quality of starch products for better cultivation. Product
designers have studied starch ingredients and manufactured useful and functional
potato and wheat starches. Each step in the technology makes us closer to the
journey of newer health benefits.