pregelatinized starch for food use

pregelatinized starch for food use

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Description:

FieldApplicationsFeatures and Benefits
Instant Noodle & Rice ProductsInstant noodle, Hefen, Rice noodle, Preservation wet noodle, noodle, etc.To improve the processing properties of dough, shorten the cooking time, waterborne raise minute, lower oil absorption rate, extend shelf life.
Smooth taste, tendons, constantly, not muddy soup
Fast Frozen FoodQuick-frozen dumplings, glutinous rice balls, quick-frozen crystal cake skin, quick-frozen egg roll skin, etc.To improve boiling capacity, smoothness, and transparency
Smooth taste, not muddy soup
Frozen fish balls, meat balls, crab stick, etc.To prevent dehydration and contraction in the freezer.
Good flexibility and anti-aging properties
Expanded FoodFried green beans, puffing beans, potato chipsCold-water-soluble (to form appreciate adhesive force), Good expansion property (to provide small homogeneous pore organizations and crisp taste)
SausagesHam & Meat BallThree ham sandwiches, low-Ham, Roast, lunch meat Good sections.
To increase flexibility, toughness and burliness, prevent the loss of bouillon.
Good low-temperature stability, holding water and organizational structure.
Firmer taste to bite.
Seasoning Paste & Ketchupoyster sauce, abalone juice, tomato sauce, garlic chilli sweet and sour sauce, salad dressing and barbecue sauceTo resist the strong acid, high temperature and shear pump during processing.
To make sauce taste smooth Jam & FillingsJam, fruit cream, cakes and other toppings.To enhance the transparency and glossiness
To resist the strong acid, high temperature and shear pump during processing
Easy to daub on and keep mould
Stable to thicken and store
BakingJishi powder, cake flour, bread, etc.Cold-water-soluble, easy to use, paste-like and delicate, cream taste
Easy to keep mould
Well to resist high and low temperatuer
Dairy & YogurtYogurt, milk drinks, lactic drinks, etc.Smooth and rich cream taste
To endure low PH and cutting with machine
Easy to integrate with milk protein to prevent whey from leaking out
Essence & SpiceEmbedded systems,
Phacoemulsification flavor, cloud substance, microencapsulated vitaminsHydrophilic to hydrophobic and can replace expensive natural rubber.
Low viscosity, high filling ability
To better embed small molecules essential oil and maintain flavor, protect from moisture, make the goods independent and flowable pregelatinized starch for food use
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