Why Manufacturers Choose OSWAY Modified Starches

We’ve worked with factories long enough to know that most formulation problems happen not on paper but on the line.
Things look fine in the lab—until the moment viscosity collapses, the mixture over-thickens, or the batch behaves differently under shear.

Modified starch exists because native starch simply cannot survive real industrial conditions:
heat cycles
continuous agitation
low-pH systems
high-shear mixers
retort sterilization
freeze-thaw stress

Over the years, we’ve seen formulators struggle with the same issues:

“The viscosity is fine at 25°C but drops after homogenization.”
“The final sauce gels too hard when cooled.”
“Paper strength is inconsistent depending on fiber moisture.”
“Our adhesive thickens too fast and becomes unworkable.”

OSWAY modified starches were designed specifically to solve these “production-line failures,” not just look good on lab sheets.

We engineer every batch to maintain predictable viscosity, controlled swelling, and reliable film-forming performance, even when the processing environment is not perfect—as is often the case in real factories.