Manioc Starch Supplier

Manioc Starch is used as a colloidal stabilizer in beverages containing solids. In beverages, Manioc Starch sweetener is superior to sucrose because the former improves processing and enhances product characteristics, and can fully meet consumer needs in combination with other sweeteners. The highly hydrolyzed syrup formed by the hydrolysis of tapioca starch is an ideal source of fermentable sugars in beer brewing.

Tapioca native starch and Manioc Starch have many uses in confectionary production, such as gelling, thickening, stabilizing system, enhancing foaming, controlling crystallization, binding, film forming, adding luster, etc. Low-viscosity tapioca starch is widely used in gelled confectionery, such as jelly and chewing gum. The most commonly used is acid-thinned starch, because it has excellent reversibility and gelling ability, and these characteristics are more pronounced when exposed to sugar. Dry starch is used as a release agent in confectionary making. Starch-based polysaccharides enable the production of sugar-free chewing gum.

Starch accounts for a large proportion in meat products, and more than half of the varieties are inseparable from starch. Some powder sausage products will add a large amount of starch, and some even use starch as the main raw material. Frozen prepared foods (such as meatballs and fish balls, etc.) and sausage foods also use starch in their preparation. They use fresh meat as raw materials, and then add a certain amount of salt, starch and spices and other raw materials. After a certain process Refined. Manioc Starch is an important food quality improver and food additive. With the continuous improvement of people’s requirements for the quality of food materials, the market’s requirements for the quality of modified starch will also increase, and this will also drive the development of the modified starch industry. Studies have shown that the addition of 6% cassava modified starch (acetate starch, lactide starch and phosphate starch) can significantly improve the quality of chicken sausage products such as hardness, chewiness, elasticity and cohesion.

Flour products refer to processed products with flour as raw material. There are many kinds of noodle products, the most common ones are instant noodles, dumplings, vermicelli, wet noodles, etc. The processing and production of them have moved from small family workshops to socialized and industrialized production. With economic development and social progress, as well as the high rhythm of daily life, The demand for flour products is increasing year by year. The research showed that the texture and appearance of mochi bread made from pregelatinized Manioc Starch and pregelatinized potato modified starch were better. According to different types of flour products, the amount of starch added is 5-20%.

At present, instant noodles are facing fierce market competition. Whether it is the brand and scale of the enterprise, or the product quality and management of the enterprise, they all play an important role in the competition in the instant noodle market. Generally speaking, the key to winning in the competition lies in relying on technological innovation and continuously improving product quality. Instant noodles are the products with the largest amount of starch used in various noodle products. This type of starch requires stable viscosity, low gelatinization temperature, transparent paste liquid, and good elasticity. It also requires high temperature resistance, extrusion and shear resistance. features. The addition of starch can make the dough smooth and flexible, improve its water retention capacity, shorten the rehydration time of the dough, make the dough burr-free when cutting, and improve the cooking resistance of the dough; the excellent properties of Manioc Starch can better improve the instant noodles. nature. At present, the most used modified starch is cassava esterified starch, and the added amount is 10-15%.

Fresh-keeping wet noodles are a kind of boiled instant noodles from Japan. The types of moisturizing fresh noodles mainly include buckwheat noodles, ramen noodles, udon noodles and other varieties. The main production processes of fresh-keeping wet noodles include continuous rolling, boiling, pickling, Sealed packaging and atmospheric pressure sterilization, etc. After nearly ten years of development, the production technology has basically matured. In the domestic and foreign markets, the market share of fresh-keeping wet noodles has increased year by year. At present, the most used amount of starch in wet noodles is esterified starch with a high degree of substitution, and the amount used is about 15%. The added highly substituted modified starch can improve the whiteness of wet noodles, acid resistance, shear resistance, good water retention and longer shelf life.

Most vermicelli are refined by traditional techniques. Vermicelli is prepared with sweet potatoes, mung beans, potatoes, etc. as raw materials. Vermicelli contains a lot of vitamins, starch, protein and other nutrients. The main characteristics of vermicelli are long-cooking, slim shape, The vermicelli is soft and the powder is bright and transparent. Adding a certain proportion of starch to vermicelli can improve the properties of vermicelli, such as boiling resistance and transparency, and can also reduce production costs. The starch added to vermicelli is required to have good film-forming properties and a certain degree of retrogradation. The denaturation type is mainly lipid cross-linked and etherified cross-linked starch, and the addition amount is 10-20%.

Quick-frozen dumplings are a kind of frozen noodle products, which have become popular in the market in recent years. Appropriate addition of modified starch to dumplings can effectively prevent the water loss of dumpling wrappers, so as to improve the shortcomings of dumpling wrappers that are easy to crack after quick-freezing and easy to reveal fillings after boiling. On the other hand, the addition of Manioc Starch can reduce the amount of flour used, and cassava modified starch can effectively reduce the grade of flour used, thereby reducing its overall production cost. Cassava modified starch used for quick-frozen dumplings requires good transparency, emulsification, whiteness, cohesiveness, water retention, aging resistance, and frost resistance. Among the modified starches made of cassava starch, esterified starch and modified starch are the main types, and the dosage is 8-15%. Studies have shown that Manioc Starch can significantly improve the quality of quick-frozen dumpling wrappers and quick-frozen dumplings, and can improve the cracking of dumpling wrappers during quick-freezing and storage.

Tangyuan is a kind of traditional food in China. Adding Manioc Starch to the glutinous rice ball skin can improve its cohesiveness. The addition of cassava modified starch can not only prevent the glutinous rice balls from cracking after freezing, but also prevent the muddy soup phenomenon when the glutinous rice balls are boiled. It can increase the delicate taste and transparency of glutinous rice balls. Therefore, this type of modified starch requires high transparency, cohesiveness and freeze resistance. The main types of cassava starch denaturation are pregelatinized, esterified, and starchy, and the amount added is 2-10%.

Starch is also used in large quantities in condiments, such as oyster sauce, monosodium glutamate chicken essence, abalone juice, tomato sauce, etc. These condiments use the largest amount of starch. In solid seasonings, modified starches with low viscosity and long-cooking properties are mainly used, and in seasoning sauces, Manioc Starch, which has the characteristics of stability, thickening, acid resistance, salt resistance, and shear resistance, is mainly used as an enhancer. Used as thickener and stabilizer.

Puffed food is a new type of food prepared from potatoes, grains, beans and vegetables. In recent years, puffed food has developed rapidly in the world, and it is also called light food and extruded food abroad. , Explosive food, etc. Puffed food needs to be processed by puffing equipment and processing technology. It can complete mixing, curing, crushing, sterilization, molding and other processes at one time, and produce a wide variety of puffed foods with exquisite appearance, rich nutrition, crispy and delicious, such as snow cake, Potato chips, corn on the cob, chicken strips, etc. The use of Manioc Starch in puffed food mainly plays the role of bonding and puffing, which can make vegetables adhere and increase the fluffy feeling of products. Snack food has gradually become an indispensable part of people’s daily life. It can reduce people’s psychological pressure, relieve their emotions, and keep them in a good mood. With the continuous rapid development of my country’s economy and the continuous improvement of people’s consumption and purchasing power, the carving and snack food market will continue to grow at a high speed. my country’s snack food industry has huge room for development in the future.

In lactic acid drinks and set yogurt, in order to prevent them from dehydration, stratification, whey precipitation and other adverse phenomena, it is often necessary to add a certain amount of stabilizers, thickeners, etc. to the yogurt. Manioc Starch is an excellent thickening and stabilizing agent. Its application in yogurt requires starch to resist acid thickening, good stability, and not easy to retrograde, and it can increase the apparent viscosity, water holding capacity and elastic modulus of stirred yogurt, and at the same time improve the viscosity of yogurt. Resistance to shear thinning.

Granules require low starch gelatinization temperature, thickening, and stability, and can endow the product with a better organizational shape. The added Manioc Starch is mainly pregelatinized tapioca starch, esterified tapioca starch, and soluble tapioca starch, and the added amount is 5-30%.