Functional Advantages Using Modified Starches
In modern food manufacture, the traditional functional properties imparted by native starches are still required but processing conditions are more severe, storage requirements more rigorous and final product quality expectations more demanding. A variety of chemical and/or physical modifications has enabled starches to be adapted to meet these needs. Modified starches are substances obtained by one or more chemical treatments of edible starches, which may have undergone a physical or enzymatic treatment and may be acid or alkali thinned or bleached.
Texture Improvement Or Adjustment In Sauces- Mayonnaise
- PREGEFLO CH 20 (INS 1422)
- CLEARGUM CO 03 (INS 1450)
- Water binding capacity, thickening and stabilization.
- They provide pulpy, smooth texture and a good sheen.
- CLEARGUM CO 03 acts as an emulsifier to replace the Egg-Yolk, PREGEFLO CH 20 prevents synersis and good stability to sheer and acid conditions.
Encapsulation Of Flavours Extracts Of Herbal/Spices & Oils
Starch For Gelatin Replacement For Gums & Jellies
Hard Gums, Soft Gums, Jellies, Wine-Gums, Gummy Bear etc.
CLEARGUM MB 45, MB 70; CLEARGUM WB 70, CLEARGUM LG7015 (INS 1420), High anylose starches, molding starches
- Excellent ingredients for vegetarian jellies
- Texture similar to gelatin based jellies can be obtained
- Hard gum in combination of gum Arabic is possible
- Starving time can be reduced to increase the productivity
- Easy to disperse and cook.
Melting Resistance In Ice Cream/Frozen Desserts
Ice-Cream, Frozen Desserts
CLEARGUM CR 08 20 (INS 1442)
- Water binding capacity, thickening and stabilization at relatively higher temperature (pasteurization and sterilization).
- Texture development, provide bulk to the low-fat ice creams/frozen desserts.
- Gel formation capacity of modified starch will damp the adverse effect of temperature variation on texture during storage.