Frozen Foods
Product Characteristics:
- Low Gelatinization Temperature: The low gelatinization temperature (≤63℃) ensures the starch fully gelatinizes at a relatively low temperature, which is ideal for processed meat products that are often cooked at lower temperatures to preserve their texture and flavor.
- Enhanced Texture: It improves the texture of the product by increasing its elasticity, firmness, and chewiness.
- Improved Water Retention: The starch has excellent water-holding capacity, which effectively locks in moisture and prevents the loss of juices, resulting in a juicier, more tender product. It also has good freeze-thaw stability, preventing water separation during freezing and thawing.
- Good Slicing Performance: It helps the product maintain its structural integrity, making it easy to slice without crumbling.
Applicable Products
E1414 Acetylated distarch phosphate
Acetylated distarch phosphate is widely used in the food field that requires tolerance to harsh processing conditions. For example, it is used as a stabilizer in canned foods, ketchup, and other seasoned sauces. In spherical products such as fish balls and meatballs, it can enhance elasticity and water retention, preventing collapse after cooking. Its multifunctionality is particularly prominent in the frozen prefabricated food and sauce industries.
E1422 Acetylated distarch adipate
Acetylated distarch adipate is particularly suitable for sauces (such as salad dressing and canned sauce), frozen prepared foods, and baked products. It can effectively lock in moisture and enhance the gloss. In meat products, it can enhance the retention of oil and water, improving the yield and taste of the finished products.
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