Cost Saving
The texturizing starches are typically used in cost savings exercise in processed meats, fish and surimi.
Identifying the suitable modified starch will be dependent on the customer’s requirements and discussion with our technologists.
Texturizer
High levels of modified tapioca starches are used to provide firm and elastic textures.
These starches are purely used for texturizing as purge will occur during storage. However, the lower amylose content in tapioca starch suggests that the modified tapioca starch would still have better purge stability than that of native potato and native corn starches.
Water Binding/ Yield Increase
Highly stabilized tapioca starches have the capability to increase the water binding of the processed meat and surimi product during the cooking process. This action also improves the overall yield of the product.Purge reduction is also possible because of the stability of the modified tapioca starch.
