Dairy Modified Starch

product introduction

 Hydroxypropyl Distarch Phosphate is white powder, odorless, tasteless, soluble in water, insoluble in organic solvents. It has properties such as salt resistance, acid resistance, high temperature resistance and shear stability, and its transparency is also significantly higher than that of native starch.

Product traits

(1) Good acid resistance, transparent and shiny paste;

(2) Boiling resistance, shear resistance, strong water retention, improved film strength and good stability;

(3) Excellent frost resistance and freeze-thaw stability;

(4) Mild smell, smooth and thick taste;

(5) After gelatinization, a transparent and smooth short paste is formed, with good gloss and a delicate creamy taste;

(6) The paste liquid can resist strong processing (such as: high temperature, long-term heating, strong acid and strong shear force, etc.), has higher viscosity stability, low temperature storage and freeze-thaw stability;

(7) It has good aging resistance, and it will not separate water and separate when stored at low temperature for a long time.



scope of application

It is suitable for dairy products such as yogurt, lactic acid drinks, and fancy milk drinks.

1. Good thickening stability, which helps to prevent whey precipitation and prolong shelf life.

2. Resistant to mechanical agitation, high pressure homogenization and low pH value, and maintains stable viscosity under low temperature storage conditions.

3. Give the product a viscous, smooth and delicate creamy taste and a short silky structure to maintain the body shape.

4. Reduce the amount of milk solids and other gums.



Instructions

It can be added alone when preparing ingredients, or it can be added after dry mixing with other food gums.

When mixing and adding, it is best to mix well with an appropriate amount of sugar, and dissolve in hot milk (50°C-60°C) under stirring to improve its dispersibility.



Precautions

It is advisable to choose the preheating temperature before homogenization not higher than the gelatinization temperature (60°C) of the modified starch, so as to avoid the destruction of the granule structure during the homogenization process after starch gelatinization.