Procurement Resource Analyses the Production Cost of Modified Starch in its New Report
Analyses Overview of The New Production Cost Report of Modified Starch
The new report by Procurement Resource, a global procurement research, and consulting firm, looks in-depth into the costs involved in the production of Modified Starch. The comprehensive report analyses the production cost of the material, covering the raw material costs and co-product credit, equipment costs, land and site costs, labour wages, maintenance costs, financing charges, and depreciation costs. The extensive study describes the stepwise consumption of material and utilities along with a detailed process flow diagram. The report also assesses the latest developments within the industry that might influence the Modified Starch production costs, looking into the capacity expansions, plant turnarounds, mergers, acquisitions, and investments.
Product Definition:
Native starches are used to make modified starches. To make different types of modified starch products, several processing methods such as physical, enzymatic, wet and dry chemical processes, drum drying, and extrusion are utilised. To satisfy industrial needs, these techniques are used to modify the characteristics of native starch, such as freeze-thaw stability, acid or alkali resistance, and shear stability. Thickening, stabilising, binding, and emulsification are all functions of modified starches. It is utilised in a variety of non-food applications and the animal feed sector, in addition to food goods.
Factors Impacting the Modified Starch Production Cost:
In a short period of time, the COVID-19 pandemic had a historic impact on businesses across different industries, including the food and beverage supply chain. The most common mistake regarding COVID-19 is that empty supermarket shelves indicate food scarcity. This is due to recent grocery store runs, which have caused short-term supply chain interruptions until the supply chain catches up and replenishes. Consumers in most industrialised nations utilise convenience meals on a regular basis. Convenience meals need a lot of processing and preparation, which is made easier by technical advancements in preservation, packing, freezing, and artificial flavourings and ingredients, among other things. Convenience foods are clearly popular in North American and European countries, based on their yearly consumption rates. Globalisation and the resulting changes in lifestyles have led to an increase in the consumption of convenience foods in various nations throughout the world, particularly in Asia’s expanding markets, resulting in a higher need for modified starch. These factors are expected to impact the production cost of Modified Starch.
Procurement Resource Assessment of Modified Starch Production:
The production cost report by Procurement Resource assesses the production of Modified Starch via Physical modification, via chemical modification, and enzymatic modification. The production process of Modified Starch via physical modification involves starch granules being treated under different temperatures, conditions, and pressure. Physical modification can either be thermal or non-thermal. The thermal processes involve pre-gelatinization processes and hydrothermal processes. On the other hand, non-thermal processes use high pressure, sound, pulse electric field, and irradiation to change the characteristics of native starch.
Likewise, in the production process of modified starch via chemical modification, refined starch is processed into a reaction tank to react with chemicals like hydrochloric acid in a heated environment. The reactant is then cooled down, before being removed by washing, to achieve modified starch. It is further washed to give starch milk, which is dried, in order to be used. Besides, in the production process of modified starch via enzymatic modification, native enzymes are modified using enzymes like maltogenic amylase. It is done by the indirect in-vitro method of the hydrolysis of carbohydrates, or the direct in-vivo method, where the enzymes and suppressed or over-expressed.
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