Modified starch has a wide range of applications in the
food industry, primarily for improving texture, stability, and taste. Some
common areas include:
Pastries and dough: Modified starch improves dough elasticity and
extensibility, increases pastry softness and taste, and reduces dough shrinkage.
Condiments: Adding modified starch to sauces, soups, and salad
dressings improves stability, viscosity, and taste.
Frozen foods: Modified starch enhances stability during freeze-thaw
cycles, preventing moisture loss and improving texture.
Canned and instant foods: Modified starch increases product
stability, extends shelf life, and improves taste.
Dairy products: Adding modified starch to ice cream and yogurt
enhances stability, reduces crystallization, and improves taste.
Jellies and jams: Modified starch increases coagulation, improves
taste, and enhances product stability.
Meat products: Adding modified starch to sausages and ham increases
viscosity, improves taste, and enhances product structure.
Candies: Incorporating modified starch in soft and hard candies
improves anti-sugar properties, extends shelf life, and enhances the taste.
Extruded foods: Adding modified starch to puffed foods like potato
chips and cornflakes improves puffing, taste, and crispiness.
These are just a few examples of modified starch
applications in the food industry. In reality, its use extends far beyond these
areas, as its properties cater to various food processing needs, making it
highly valuable in the industry.
