What are the benefits of potato starch

Potato modified starch has a high degree of expansion and strong water absorption ability. During the heating process, meat proteins undergo thermal denaturation, forming a network structure. Due to the presence of a portion of water in the mesh that is not tightly bound, it is absorbed and fixed by starch particles, making the starch particles soft and elastic, playing a dual role in adhesion and water retention. Meat products with added potato modified starch have a uniform and delicate texture, compact structure, high elasticity, smooth cutting surface, fresh and tender taste, and strong water retention when stored for a long time and refrigerated at low temperatures.
Potato modified starch is mainly used as a filler in candy to participate in the formation of sugar tissue structure. The gel property of potato modified starch can be used to produce starch fudge. In addition, caramel or sandy gummies can also be used to increase the volume of candy and the chewiness of the product. In the production of starch gummies, potato modified starch has a significant increase in transparency compared to other raw materials, with a maximum concentration of up to 40%. The product has strong gel capacity, good elasticity and density, and is easy to form. It can also effectively control sugar crystallization.

Modified starch, as a good thickener, is widely used in soy sauce and bamboo food. The use of modified starch can reduce production costs; Meanwhile, due to the sauce products

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