Rice and noodle products
1). Fried instant noodles with modified starch have a crispy structure and low oil absorption, resulting in better quality and storage stability.
2). In instant noodles, it can improve the rehydration, chewiness and elasticity of the noodles and reduce the cooking time
3). The addition of modified starch to pasta confectionery can reduce oil absorption, improve the crispness of pasta and extend the storage time of the product.
4). In rice flour production as a tissue forming agent and a binder, it can increase the transparency and smoothness of the product, reduce stickiness and improve the taste.
In dairy products, it is mainly used as gelling agent, stabilizer and thickener, and the commonly used modified starches are mainly cross-linked starch and hydroxypropyl starch
1). As a gelling agent in cheese products, it can make the products have good gelling performance and reduce the amount of caseinate to a certain extent, thus reducing the cost of the products.
2). As a quality improver in frozen desserts to give the product a sticky, creamy and short filamentous consistency and to increase the storage stability of the product
3). As a gelling agent in high temperature sterilised pudding products to improve the viscosity of the product and to produce a product with good stability and taste.
4). In yoghurt, it can be used as stabiliser and thickener to increase the consistency and taste of the product and to reduce whey separation.