| Potato starch |
| CAS: 9005-25-8 |
| EINECS: 232-679-6 |
| MF: (C6H10O5)n |
Potato starch is widely used in textile, oil drilling, feed and food industries, especially the international and domestic market opening of food, the high precision of potato starch surge in demand, and potato starch have other irreplaceable natural attribute, makes it the preferred products, starch processing industry at home and abroad have a broad market, the market prospects look good
1: The first selection of meat products
When the meat is heated, protein because of degeneration and promote the combining ability of moisture, and this part can absorb moisture, starch gelatinization and form stable structure. Compared with other starch and potato modified starch gelatinization temperature is low, products of protein denaturation and starch pasting two roles are almost at the same time, not in the internal form small water "sugar".
2: Good thickening agent of sauce
Modified starch as a kind of good thickening agent, is widely used in food sauce dai li classes, the use of modified starch can reduce the production cost; At the same time, because of sauce quality stability, can be stored for a long time not stratified, makes the product appearance luster and delicate taste
Potato degeneration credits gelatinization temperature is low, can reduce the nutrition and flavor loss caused by high temperature; Mild smell, will not soar product flavor; High transparency and gives the appearance of the sauce is good form; The screening of the small particles of product can provide a very smooth surface. And potato modified starch has good anti-aging, shear resistance, resistance to high temperature and low PH value features, can effective prevent sauce product low and dehydration phenomenon, to some extent, can increase the effect of the emulsion. In sauce products, potato modified starch is not only can be used as a thickener, also provide product specific organizational structure and texture. Special potato modified starch can also be used to improve the rheological properties of soy sauce, to enhance the adhesion of sauce and the wall.
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