High viscosity modified potato starch is suitable for making cakes and bread

Product Description

Potato modified starch is the starch extracted from potato, which has changed its original physical and chemical properties after a series of chemical or physical treatments.
In the process of production, potato starch will lose part of its natural crystallinity and increase its solubility and stability in water after being washed, broken, dehydrated and dried. At the same time, by adding chemical reagents or high temperature and high pressure treatment, the starch molecules can be broken and cross-linked to form a more stable structure, thus improving the physical properties of starch such as thermal expansion and contraction, rheological properties, viscosity, and improving its applicability and processability.
 

Product Application

Application in candy
In confectionery, potato starch is used as a filler and icing. It can improve the taste and chewiness of the product, increase the elasticity and fineness, and can effectively prevent the deformation and discoloration of the sugar body, and prolong the shelf life of the product.

Application in pasta
Potato starch was added to the dough to make the noodles, so that results related to the processing characteristics of the noodles could be made.

Application in meat products
Since the transparency of potato starch is very high after gelatinization, it can prevent the color change of meat products, so it can reduce the use of other additives and maintain the fresh and tender color of meat for a long time.

Application in dairy products
Because potato starch has strong water absorption, formability, gelatinization, melting and expansion, it can also increase the viscosity, transparency and taste of yogurt.

Applications in other industries
In modern industries, more and more potato starch is used as an important raw material to replace corn starch, wheat starch, tapioca starch, etc. in the production and processing process.