Starch ashamed to food additives is not based on their nutritional value. It is that they facilitate the functional properties in food processing and food system required to provide certain properties. For example: modern food processing technology in the high-temperature sterilization, mechanical agitation, pump accessories transport requirements starch is heat and shear stability; frozen food is requested after the starch paste is not easy network play Shen Health and indigo, and have a very strong acidic food requirements of hydrophilic starch in acidic environment has a strong acid stability; some food starch needs to have some special features, such as film forming, painting nature, and so.
Modified starch in the food industry has been widely used in beverage, cold, pasta, condiments, canned foods, salad dressings, candy, microencapsulated powder, flour improver, etc. production.
1. Meat In meat products. Specific performance properties of modified starch processing in strong resistance (high temperature. Low PH), water absorption, dry gel with nature, and so on. Structure to turn meat, slice of taste. Water holding capacity to improve
2. Pasta products In instant noodles to add a class of good water retention, low gelatinization temperature, high viscosity, excellent film-forming modified starch, noodles can taste and smooth, Naizhu and Bauze bright, enhance rehydration noodles. For potato starch containing phosphate groups, protein, fat, low residue, so the color white, has a natural phosphorescence. Indigo improve the surface can have body color translation. In recent years. Some manufacturers abroad with potato starch successfully developed a variety of cooking, its special power is the face who is transparent, Naizhu more Effort instant noodles have become a new trend.
3. Dairy Used in yogurt processing starch. Lai Mountain Road can be so mild, the product of the light increased, and given the delicate yogurt smooth structure, so that low-fat milk, milk fat tissue to achieve a similar status, can provide full-bodied taste, increased stability and consumer acceptability thickening good help to dry to prevent syneresis, to improve the shelf stability and improve the machining tolerance, well reduce the amount of other plastic type. In the milk beverage system ashamed to add unique rheological properties of modified starch can enhance taste advantage of loopholes to provide clear vortex flavor.
4. Seasoning Jilin Agricultural Science and Technology Li-Jiang Wang, etc. found in the condiment in a certain concentration of modified starch, thickener for spices, seasonings into the quality of governance to improve our organizational status, improve its stability, extend shelf life .
Added crosslinking?? Stabilization modified starch, sauce, uniform and food, fine call, easy to layer, adhesion to spend a certain extent, increase the emulsifying effect, can provide product-specific organizational structure and texture. For instance, mayonnaise sauce eup pull both starch used to make butter tissue is fine with a good degree of well and has good emulsification. Process also can bear the strong shear effect; Moreover, cross-linked stabilized complex starch also open PANGXIDONG shantou improve the rheology of butter. Enhance the sense of attachment and Guangxi wall.
5. Confectionery products Potatoes hi candy in starch is mainly used in the filler, tissue structure involved in the formation of sugar. Because of its good transparency and water holding strong role in a certain proportion of gelatin under the able and good, to create tough but not tough slip without nuts, with good texture and elasticity of the gel. Degeneration pouch hung from belt use potato flour starch gel properties can produce soft fine. Potato starch candy in the use of modified starch concentration up to 40%. Widely used in coke Hong sugar, Sandy Yi sugar gelatin candies, toffee. The production of the candy, potato starch can improve the taste and chewing products, and increase the flexibility and sophistication, to prevent deformation and discoloration of sugar, the product color, white, smooth and thick but not too sweet taste. Elasticity and are non-stick teeth, to better reflect the unique flavor of dairy products.
6. Frozen Food Using modified starch ester, starch paste solution stability, not easy to aging, starch pasting temperature lower than the original, and leaves do not form in the cooling gel. Shen has anticoagulant effects, town to keep frozen foods shelf stable when the temperature changes.
7. Hugh downtown food Looking as snack food, swelling, smoothness, flavor and sticky but commanded, to strengthen the role of cellulose and foaming and so on. Rong fried puffed food in baking, the licking plus special modified starch can Zhaoti its brittleness and high expansibility. For example, a variety of pre-gelatinized waxy maize starch in baking foil gas. Slowly bang expansion form mesh structure, for baking, deep-fried food expanding his small farm to provide the outer orange eyelashes, fluffy texture with the special modified starch made from cassava can reduce the fragmentation occurs snack food Hao layer can Kan food in the off-surface layer of smooth, transparent, glossy film, for the development of peanut shortbread, chocolate coated candy. Jelly and other new products provide an opportunity.
8. Microencapsulated powder products Amine in the micro-capsule preparation. Material concentration required large, like the effect of embedding, the formation of film on the thickness of the outer capsule. Which require the use of the wall material is high degree of concentration of the typical low quote of raw materials such as fear Allah much needed viscosity maltodextrin to reduce posts degree. To this end, a low degree of ester revolves pure starch glue, from its dry dry low, can increase the usage of products obtained strong emulsifying properties, emulsion formed by emulsifying the state well. Core material of the particles are dispersed very small. Magic are distributed in the emulsion. Most of the pure latex rubber molecules adsorbed on the oil / water interface strength emulsion spray drying, it can immediately gather in the core material surface curing, the embedded high efficiency. In the powder flavor. In addition to pure amine as a wall material with the above advantages, the release of the flavors and fragrances also has the role.
9. Beverage products
Modified starch (such as pure chamber) used in soft drinks production. Can play a thickening, stabilizing and increase taste. Such as the production of carbonated drinks like Coke debate, adding pure gum can increase the thickness and lubricating beverages taste sense, given drinks and shiny feeling. Xiao Bian excellent Recommendation.