HiSiaddi is an innovative foreign trade service provider driven by dual engines of technology transformation and foreign trade services. It has established a "1+2+3+4=1" service system and can supply hydroxypropyl starch (HPS) from multiple well-known original manufacturers.
As a foreign trader with independent R&D capabilities, HiSiaddi has conducted multi-round factory inspections of HPS manufacturers and acquired in-depth, objective insights into different brands through technological cooperation with factories. It regularly analyzes HPS manufacturers for clients to assist with product matching. Below is a brand screening and precise sourcing delivery case.
For further comparative analysis of brands and models, please contact HiSiaddi customer service.
The buyer, Gourmet Premium, a premium prepared food group headquartered in Bavaria, Germany, specializes in three high-end product lines: low-temperature ready-to-eat Italian pasta sauces, low-fat refrigerated salad dressings, and frozen fruit & vegetable fillings. Its products are sold in high-end supermarkets across Germany, Austria and Switzerland, as well as Michelin supporting prepared ingredient supply chains. All product lines comply with EU Regulation EC1333 on food additives, LFGB, KOSHER and HALAL multi-level certifications, with an annual HPS procurement volume of 36 tons, long sourced from specialized HPS imported from the Netherlands.
Driven by surging European raw material prices and extended sea freight cycles, the client launched a localization raw material screening program for Chinese suppliers. It independently contacted five leading domestic HPS manufacturers including Shandong Yuanlong, Guangxi Mingyang Biochemical, COFCO Biochemical, Henan Hengrui and Sanming Besta to request samples. A prominent industry pain point emerged: sales representatives from each factory only highlighted their own product advantages, avoiding objective elaboration of competitors’ strengths, weaknesses and applicable scenarios despite refraining from disparaging rival brands. Every manufacturer pushed their full product series, making cross-brand parameter benchmarking impossible. The client’s R&D team excels in end-product food formulas but lacks familiarity with process differences, raw material substrates (cassava/corn), substitution degree grading and segmented model positioning among domestic starch brands. After testing over a dozen models from five manufacturers, issues including insufficient acid resistance, poor freeze-thaw performance and excessive viscosity attenuation post-sterilization emerged. The client invested EUR 5,200 in sample testing yet failed to lock in matching products, stalling brand sourcing work. Recommended by the China-Germany Food Ingredients Chamber of Commerce, the group fully entrusted HiSiaddi to act as a neutral third party to dissect leading domestic brands horizontally, sort out product strengths, weaknesses and application boundaries, and screen matching brands and models.
Drawing on its modified starch industry database, on-site factory visits and third-party physical & chemical testing, HiSiaddi objectively dissected physical and chemical parameters, raw material substrates, applicable scenarios and shortcomings of full-series HPS from five mid-to-high-end mainstream domestic brands to eliminate biased publicity from single manufacturers:
· Main models: YL-H08 (low-substitution yogurt grade, DS 0.08~0.088), YL-H23 (high-substitution cream freeze-thaw grade, DS 0.22~0.24), YL-H12 (medium-substitution heat-resistant sauce grade, DS 0.11~0.13)
· Strengths: Full production line certifications including FSSC22000, FDA GRAS and EFSA; corn raw materials traceable to Northeast state-owned farms; industry-leading precision in substitution degree control with batch viscosity fluctuation ≤3%; outstanding weak acid resistance and high-temperature sterilization tolerance, suitable for high-end clean-label food.
· Weaknesses: Corn-based substrate delivers slightly weaker swelling performance than cassava-based products in low-temperature frozen filling systems; unit price of equivalent-spec products is 8%~12% higher among the five brands.
· Main models: MY-M10 (general sauce grade), MY-M18 (frozen food specialized cassava HPS)
· Strengths: Self-owned cassava planting bases in Guangxi with controllable raw material costs; excellent freeze-thaw stability and high paste transparency; low water separation rate after repeated freeze-thaw cycles for frozen fillings.
· Weaknesses: Limited corn-based product production capacity; poor hydrolysis resistance in high-acid pasta sauce environments (pH＜3.9), unsuitable for high-acid low-temperature sauce formulas.
· Main model: ZL-F09 (national standard general food-grade HPS)
· Strengths: Stable raw material supply chain backed by central enterprise resources, ultra-large production capacity with consistent mass delivery lead times; cost-effective general standard grade widely stocked by domestic dairy giants.
· Weaknesses: Focused on standardized mass production with few segmented customized models; lack of finely graded substitution degree variants and specialized high-end grades for extreme acid resistance or ultra-high freeze-thaw performance, unable to meet refined high-end prepared food formula requirements.
· Main model: HR-S11 (salad dressing specialized grade)
· Strengths: Deep cultivation in segmented sauce markets, excellent stability in medium-low acid environments, smooth paste with superior coating performance suitable for vinaigrette systems.
· Weaknesses: Insufficient technical reserves for high-substitution freeze-thaw grades; -18℃ repeated freeze-thaw performance inferior to high-end models from Mingyang and Yuanlong.
· Main model: Best343 (yogurt specialized grade)
· Strengths: Deep cultivation in dairy supporting HPS, superior shear resistance during homogenization, compatible with fermented milk systems.
· Weaknesses: Scarce segmented specialized models for sauces and frozen fillings; product line narrowly focused solely on dairy tracks.
Formulation parameters of the client’s three products: ① Tomato pasta sauce, weak acid pH 3.6, sterilized at 90℃; ② Low-fat vinaigrette, weak acid + high-speed homogenization; ③ Frozen fruit & vegetable fillings, repeated freeze-thaw at -18℃. HiSiaddi eliminated COFCO, Hengrui and Besta whose product characteristics could not fully cover all formula demands, and ultimately selected two mid-to-high-end brands: Shandong Yuanlong Biotechnology and Guangxi Mingyang Biochemical, with three targeted models precisely matching the three production lines:
1. Shandong Yuanlong YL-H12 (medium-substitution heat-resistant HPS) – Specialized for low-temperature tomato pasta sauce: DS 0.115, corn substrate, tolerant to weak acid pH 3.5~4.0, viscosity retention rate ≥89% after sterilization at 90℃, perfectly resolving sauce thinning post-boiling and cold storage stratification, consistent with the client’s Clean Label requirements.
2. Shandong Yuanlong YL-H08 (low-substitution acid-resistant HPS) – Specialized for low-fat vinaigrette: DS 0.085, ultrafine 120-mesh powder for easy dispersion, resistant to shear force from high-speed homogenization, eliminating oil-water separation in vinaigrette systems and compensating homogenization emulsion breakdown defects of standard models.
3. Guangxi Mingyang MY-M18 (high freeze-thaw cassava-based HPS) – Specialized for frozen fruit & vegetable fillings: Cassava-based process with water separation rate <3.5% after five freeze-thaw cycles, fillings remain intact without water seepage or collapse after thawing, leveraging Mingyang’s core strength in cassava-based freeze-thaw performance and offsetting the frozen product weaknesses of Yuanlong’s corn-based grades.
Complementary dual-brand matching for formula demands: Yuanlong supplies two ambient acidic sauce grades for core acid & heat resistance requirements, while Mingyang provides frozen filling grade optimized for freeze-thaw performance. This approach avoids compromising formula performance by relying on a single brand for all product lines, while eliminating cumbersome customs clearance, quality control and reconciliation processes from scattered multi-brand sourcing.
HiSiaddi arranged air freight of 25kg samples for each of the three models to the German factory, complete with Chinese-English COA and third-party LFGB test reports, to complete lab small trials followed by workshop pilot production in two phases:
1. Tomato pasta sauce: Uniform texture without water separation after 90 days of refrigeration at 4℃, stable viscosity.
2. Vinaigrette: No stratification post-sterilization and over a 60-day shelf life, smooth mouthfeel.
3. Frozen fruit & vegetable fillings: Intact fillings free of water seepage after five freeze-thaw cycles, 100% finished product pass rate.
All product performance benchmarks matched the client’s original Dutch imported HPS, with comprehensive domestic procurement costs 27.5% lower than imported equivalents. The client formally signed an annual 36-ton framework procurement contract: 15 tons of Yuanlong YL-H12, 11 tons of Yuanlong YL-H08, and 10 tons of Mingyang MY-M18. Monthly production scheduling is implemented across 8 batches from the two factories, with HiSiaddi coordinating full customs clearance, logistics and documentation workflows. The group launched a new organic fruit & vegetable sauce product line the following year with an additional 5.8 tons of customized modified HPS ordered from Yuanlong.
Escaped biased one-sided promotion from single manufacturers, avoided costly wrong raw material sourcing losses through HiSiaddi’s neutral sourcing service, successfully completed localized raw material substitution, and cut annual raw material procurement costs by EUR 78,000, enabling timely new product launch in high-end supermarkets across Germany, Austria and Switzerland.
Export performance grew significantly through this benchmark European high-volume order. Leveraging the client’s cooperation credentials, sample trial orders were subsequently secured from two prepared food brands in Austria and Luxembourg. Two export-specialized standardized models were finalized, commanding a 30%+ premium over standard mass-produced HPS.
A horizontal database of domestic modified starch brands was established, forming a differentiated service model: client formula deconstruction → objective cross-brand evaluation → optimized complementary dual-brand sourcing → sample delivery & follow-up → mass production handover. Distinct from traditional foreign traders limited to commodity sales, HiSiaddi has expanded cooperation on raw material sourcing with mid-to-high-end food brands across Western Europe relying on technical sourcing service barriers.
Most domestic HPS manufacturers prioritize promoting only their own products while avoiding objective discussion of competitor strengths due to operational incentives. Mid-to-high-end overseas food clients lack familiarity with domestic brand process differences and segmented model positioning, easily misled into purchasing standard generic grades from single manufacturers, triggering formula scrap and sample testing losses. As a neutral third-party foreign trade partner breaking brand information barriers, HiSiaddi delivers objective horizontal benchmarking of multiple leading brands and complementary dual-brand sourcing tailored to differentiated performance demands of diverse formulas. The project delivers three-way win-win outcomes: overseas clients achieve cost reduction and stable production, domestic leading manufacturers gain access to high-value overseas ingredient markets, and the service provider builds differentiated technical sourcing competitiveness.
For further comparative analysis of brands and models, please contact HiSiaddi customer service.
+86-13120989737 
info@hisiaddi.com 
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