Cassava modified starch is a modified starch.
1. It can be quickly gelatinized when heated together with water.
2. Low gelatinization temperature. It can be swelled and gelatinized by low-temperature heating.
3. Pasty liquid is transparent
1. Noodle products: instant noodles, dried noodles, fresh wet noodles, fresh rice noodles, etc.
2. Quick-frozen food: quick-frozen dumplings, quick-frozen glutinous rice balls, etc.
Canned meat paste: 15%-18% Enema: 25%-40% Western ham: 15%-30% Meat paste: 5%-8% Air-dried sausage: 3%-5% Barbecue: 1.5% -2%
Color: Tapioca starch is white. No smell: Tapioca starch has no peculiar smell and is suitable for products that require fine-tuned smell, such as food and cosmetics. Bland taste: Tapioca starch has no taste and no aftertaste (such as corn, so it is more suitable than ordinary starch for products that require refined flavors, such as puddings, cakes, and stuffed cake fillings. Clear paste: formed after cooking of tapioca starch The paste is clear and transparent, suitable for coloring with pigments. This characteristic is also very important for the sizing of cassava starch for high-end paper. Stickiness: Because the ratio of amylopectin to amylose in the original cassava starch is as high as 80:20 , so it has a high peak viscosity. This feature is suitable for many uses. At the same time, cassava starch can also be modified to eliminate viscosity and produce a loose structure, which is very important in many food processing. High freeze-thaw stability: cassava raw material Starch pastes exhibit relatively low reversibility, thereby preventing water loss during freeze-thaw cycles. This property can be further enhanced through modification.

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