Meat and fish products
Mainly used as water retention agents, binders and tissue excipients in these products, the main types of modified starches in common use are esterified starches and cross-linked starches
1). The addition of modified starch as a binder and tissue excipient in Chinese sausages can improve the juiciness of the product
2). As a water retention agent in dim sum fillings to strengthen the tissue and improve the freeze-thaw stability of the product
3). Water retention and tissue excipient in ham and hot dogs to reduce wrinkling and improve freeze-thaw stability and water retention
4). Gelling agent in meatballs and fishballs to give good elasticity, bite and stability to the product.
5). Modified starch with high gelation and stability can be used as a water retention agent and stabiliser in fish slurry, greatly reducing the loss of juice from the slurry.
The main uses of modified starch are its good film-forming properties, high temperature swelling and stability
1). Used as a ghee substitute in the production of cakes and icing, providing good volume and structure and reducing human fat intake
2). Glazing agent in baked goods to form good, clear and shiny films, replacing expensive egg whites and natural gums
3). As stabiliser and thickener in fruitcakes, pies and fillings to provide a smooth, short filament structure and to prevent layering and bursting of the filling.