Application of modified starch in products

Modified Starches in Processed Meat and Seafood Products

Application Area

Common Modified Starch Types

EU Code

Effects and Properties

Sausage,Ham

Acetylated distarch phosphate

E1414

Binder,Thickener,                                   Provides structural support,                   Good freeze-thaw stability,                    Prevents dehydration,                                 Fat replacer,                                        Increases gel strength

Hydroxypropyl distarch phosphate

E1442

Acetylated distarch adipate

E1422

Distarch phosphate

E1412

Starch acetate

E1420

Fish Balls,Meat BallsShrimp,Slides

Acetylated distarch phosphate

E1414

Binder, Water retention,           Increases gel strength,               Low-temperature viscosity, Reduces stickiness

Acetylated distarch adipate

E1422

Hydroxypropyl distarch phosphate

E1442

Distarch phosphate

E1412

Starch acetate

E1420

Modified Starches in Rice and Noodles Products

Application Area

Common Modified Starch Types

EU Code

Effects and Properties

Instant Noodles

Starch acetate

E1420

Reduces water absorptiontime, Improves elasticity andcolor

Sweet Dumplings

Acetylated distarch adipate

E1422

Binder, Improves soft texture

Oxidized starch

E1404

Pregelatinized starch

a-Starch

Snack Foods

Application Area

Common Modified Starch Types

EU Code

Effects and Properties

Coated Foods

Pregelatinized starch

a-Starch

Bulking agent, good crispness,                                reduces coating hardness,      glazing agent

Oxidized starch

E1404

Thin Snacks(Potato Chips,etc.)

Distarch phosphate

E1412

Good binder, enhances slicing, improves expansion andcrispness, enhances puffiness

Pregelatinized starch

a-Starch

Yogurt and Fermented Dairy Products

Application Area

Common Modified Starch Types

EU Code

Effects and Properties

Yogurt

Acetylated distarch phosphate

E1414

Good thickening andstabilizing properties, good palatability

Acetylated distarch adipate

E1422

Hydroxypropyl distarch phosphate

E1442

Stirred yogurt

Acetylated distarch phosphate

E1414

Thickening, water retention, provides a full texture,             suitable for medium to high shear processes,Thickening,              water retention,especially suitable for extremely high shear processes

Hydroxypropyl distarch phosphate

E1442

Fruit yogurt

Acetylated distarch adipate

E1422

Water retention, non-gelling,suitable for medium to highshear processes

Hydroxypropyl distarch phosphate

E1442

Shelf-stable yogurt

Acetylated distarch phosphate

E1414

Provides long-term stable structure

Acetylated distarch adipate

E1422

Low-fatyogurt

Acetylated distarch phosphate

E1414

Improves structure, provides a full texture

Hydroxypropyl distarch phosphate

E1442

Cream desserts,puddings

Acetylated distarch adipate

E1422

Short-strand creamy structure, suitable for low or medium shear processes,Short-strand creamy structure, suitable for high shear processes

Hydroxypropyl distarch phosphate

E1442

Cream mousse

Acetylated distarch adipate

E1422

Stabilizes foam structure, adds a fulltexture

Cheese

Acid modified starch

E1401

Improve the texture and taste of cheese,making it more delicate and smooth,Enhance the stability and melting of cheese, prevent water separation,oil-water separation, and clumping,Extend shelf life and delay aging process

Sauce and Condiment Food

Application Area

Common Modified Starch Types

EU Code

Effects and Properties

Oyster sauce

Acetylated distarch phosphate

E1414

Thickening stability, no stratification, no water separation, fine texture and luster

Acetylated distarch adipate

E1422

Distarch phosphate

E1412

Hydroxypropyl distarch phosphate

E1442

Ketchup, tomato sauce

Acetylated distarch phosphate

E1414

Thickening, transparent,improves tomato color, heat and acid stable, promotes uniform heating,gives product an excellent texture

Acetylated distarch adipate

E1422

Distarch phosphate

E1412

Hydroxypropyl distarch phosphate

E1442

Jam,fruit paste,fruit filling

Acetylated distarch phosphate

E1414

Acid resistant, high transparency, bake stable,
provides stable texture

Acetylated distarch adipate

E1422

Distarch phosphate

E1412

Hydroxypropyl distarch phosphate

E1442

Mayonnaise，salad dressing

Acetylated distarch phosphate

E1414

Thickening, prevents dehydration, improves heat and acid stability, creamy structure, good processing stability, emulsifying properties

Acetylated distarch adipate

E1422

Hydroxypropyl distarch phosphate

E1442

Sodium starch octenyl succinate

E1450

Custard sauce

Acetylated distarch adipate

E1422

Stable consistency, bake stable, good stability for coatings and fillings

Hydroxypropyl distarch phosphate

E1422

Instant custard

Acetylated distarch phosphate

E1414

Cold soluble, low temperature instant, good water retention,high transparency

Hydroxypropyl distarch phosphate

E1442

Emulsification and Encapsulation

Application Area

Common Modified Starch Types

EU Code

Effects and Properties

Emulsifier

Sodium starch octenyl succinate

E1450

Provides good emulsification stability, good dispersibility,high solubility, low viscosity

Confectionery Foods

Application Area

Common Modified Starch Types

EU Code

Effects and Properties

Marshmallow

Hydroxypropyl distarch phosphate

E1442

Thickener, gelatin replacement, partial substitution

Gel Candies(Starch Soft Candies, Gel Soft Candies)

Acid modified starch

E1401

Thickener, rapid gelation,short structure, good flowability, reduces drying time, improves structure,transparent, maintains low viscosity at high solids,extends shelf life

Hydroxypropyl distarch phosphate

E1442

Fondant

Acetylated distarch adipate

E1422

Good freeze-thaw stability

Soft Candies

Hydroxypropyl distarch phosphate

E1442

Increase the structural stability of fondant and improve the taste quality

Acid modified starch

E1401

Acetylated distarch adipate

E1422

Colloids

Application Area

Common Modified Starch Types

EU Code

Effects and Properties

Glue

Acid modified starch

E1401

Improve viscosity and initial viscosity,Enhance water resistance, heat resistance, and stability,Improve film-forming and  flexibility

Starch acetate

E1420

Wallpaper paste

Hydroxypropyl distarch phosphate

E1442

Provide high adhesion and initial adhesion to ensure the wallpaper adheres firmly
Enhance water resistance and mold resistance, prolong the service life of wallpaper
Form a uniform and flexible adhesive film to improve construction performance

Printing paperadhesive

Oxidized starch

E1404

Provide high and initial adhesion to ensure the printing paper adheres firmly,Form a uniform and flexible adhesive film to ensure clear patterns,Enhance water resistance and temperature resistance, improve the stability of the adhesive