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Distarch Phosphate modified starch for sausage production improves the emulsifying ability and water holding capacity of meat.

The process of producing surimi in conjunction with the Safe Food Additive is Distarch Phosphated Starch.

Production process of strawberry jam selection of raw materials, combined classification using modified starch to gel for the product.

Process of Industrial Cotton Biscuits is the mixing of Wheat Flour and Acetylated Distarch to increase water retention, shaping the cake, making it more spongy and preserve longer.

The process of sweet and sour sauce production must ensure that the sauce is smooth, comparable and aromatic due to the spice mix and the modified starch acetylated and phosphatized.

Acetylated distarch phosphate is linked through the process of etherification to produce a stable bond, which is a double-stranded starch that simultaneously exhibits the properties and functions of the acetylated starch. And cross-linked starch.

By reacting with Acetic anhydride or vinyl acetate, we have Acetate starch. The ether group prevents amylose degradation. This modification prevents crowding or leakage and keeps the original surface. This also increases the stability of the thawing-solubility, increases the water holding capacity and lowers the gelatinization temperature of the starch, increases comparability slightly and improves transparency.

The cream production process is the combined process between the mixing of ingredients and the acetylated modified starch in order to create the adhesion and stability to the cream.

In the production of rice cakes along with the technological process of producing advanced rice cakes simultaneously with the use of modified starch

Starches can be treated with various oxidants to obtain oxidized starch, under the action of oxidants, in the starch molecule that breaks down the glucoside bonds, the particle structure The starch may break down more or less so it is shorter than the normal starch.

Silk made from pork / beef, together with Distarch Phosphat E1412 Distilled Phosphate is used together to create a unique flavor with crispy texture, elasticity and firmness.

We use horizontal alignment to adjust the structure, heat supply, acid and tolerance. Therefore, we are more active and flexible in terms of formulation and shelf life. Cross-linking can be considered as spot welding of particles anywhere, enhancing the hydrogen connection, and preventing small particles from bulging.

Jambon Da Bao Production Process along with the combination of modified starch stabilizer increases the ability of water retention and limits microbial preservation longer.

Guide Production process of fish balls - crispy pancakes with modified starch