Modified starches are widely used in various food products due to their altered properties. Here are some examples of foods that can use modified starches:
Sauces and Dressings: Modified starches can be added to sauces and dressings to enhance their texture, stability and consistency. It helps prevent separation or syneresis and provides a smooth, tantalizing mouthfeel.
Baking and pastry products: Modified starches can be incorporated into baked goods such as bread, cakes, cookies and pastries. It improves the texture, moisture retention and shelf life of products, ensuring that products stay soft and fresh for a longer period of time.
Dairy products: Modified starches are often used in dairy products such as yogurt, ice cream and puddings. It helps stabilize texture, prevents syneresis, and provides a smooth, creamy mouthfeel.
Soups and gravies: Modified starches can be added to soups, gravies, and broths as a thickening agent. It imparts viscosity and enhances the overall texture of the final product.
Ready-to-eat foods: Modified starches are found in a variety of ready-to-eat foods, including instant noodles, prepackaged sauces, and frozen meals. It helps improve the texture, stability and consistency of these convenience foods.
Confectionery and Treats: Modified starches are commonly used in the production of confectionery such as gummies, candies and jellies. It provides texture, gel and chewiness to these products. It can also be used in snacks like potato chips to provide a crunchy texture.
Beverages: Modified starches can be used in beverages such as juices and smoothies to enhance their viscosity, stability and taste.
Baby food: Modified starches can be added to baby food to improve its texture, stability and ease of swallowing.
Meat products: Modified starches can be used in meat products such as sausages and processed meats to improve their texture, juiciness and cohesion.
It is worth noting that the specific type and function of the modified starch used in each food product may vary depending on the desired outcome. Different modified starches have different properties, such as freeze-thaw stability, shear resistance, and acid resistance, which make them suitable for various applications in the food industry.