modified starch used widely in food industry

The applications of modified starch are increasing:
Obvious performance advantages: After modified cassava starch is modified by physical, chemical or biological methods, its properties such as gelatinization temperature, viscosity, stability, aging resistance, etc. are improved, which can better meet the needs of different food processing. For example, modified starches such as acetylated distarch phosphate have good freeze-thaw stability, high temperature resistance, and shear resistance, and are suitable for use in low-temperature meat products and foods that require high-temperature processing.
Expanding application areas: With the continuous development of denaturation technology, the application areas of modified cassava starch in food continue to expand. In addition to traditional flour products and meat products, its applications in condiments, beverages, frozen foods and other fields are also gradually increasing. For example, in sauces, modified starch can play a role in thickening, stabilizing, acid and salt resistance, and shear resistance.
Application expansion in new foods:
Healthy food field: As consumers continue to pay more attention to healthy food, the application of tapioca starch in low-sugar, low-fat, high-fiber and other healthy foods is expected to increase. For example, it can be used to make baked goods such as biscuits and breads that are rich in dietary fiber, or used as a fat substitute in salad dressings, ice cream and other products to satisfy the taste while reducing the calories of the product.
Plant-based food field: The plant-based food market is developing rapidly. Tapioca starch can be used as an important raw material or additive in plant-based meat products, plant-based dairy products and other products to help improve the texture and taste of the products. For example, in plant-based meat patties, tapioca starch can increase its stickiness and elasticity, making it closer to the taste of real meat products.
Increased compound application with other ingredients:
Increased compound application with other ingredients:
Compounding with other starches: Compounding cassava starch with other starches such as corn starch, potato starch, etc. can comprehensively utilize the advantages of various starches to make up for the shortcomings of single starch, thereby obtaining better food processing performance and product quality. For example, in the production of vermicelli, mixing tapioca starch with mung bean starch or sweet potato starch in a certain proportion can improve the toughness and transparency of vermicelli.
Compounding with food colloids: The compound application of cassava starch with food colloids such as gelatin, carrageenan, xanthan gum, etc. can further improve the stability, gelability and taste of food. For example, in the production of jelly, the combination of tapioca starch and carrageenan can not only increase the elasticity of the jelly, but also improve its transparency and taste.
Applications in convenience foods and frozen foods continue to deepen:
Convenience food: The market demand for instant noodles, instant rice noodles, self-heating hot pot and other convenience foods is growing continuously. Tapioca starch will be more widely used in these products due to its good water retention, viscosity and rehydration properties. For example, in instant noodles, tapioca starch can improve the toughness and texture of the noodles while shortening the rehydration time.
Frozen foods: Frozen dumplings, glutinous rice balls, ice cream and other frozen foods have higher requirements for starch’s freezing resistance and water retention. After appropriate modification, cassava starch can meet these requirements, so its application in frozen foods is also will continue to increase. For example, in frozen dumplings, adding modified cassava starch can prevent the moisture loss of the dumpling skin and reduce the impact on the quality of the dumplings during the freezing process.

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