Almost all foods need to go through high-temperature processing and sterilization in the process of processing, and the original starch is easily decomposed in a high-temperature environment and loses its thickening ability. In addition, acidic food systems will also acidify starch molecules and lose their thickening and stabilizing capabilities. However, the modified cassava starch through denaturation can still maintain high viscosity and stability under the conditions of high temperature, high shear force and low pH, thereby maintaining its thickening property.

The following editor mainly shares with you the superior properties of Sino-Thai starch tapioca modified starch!

1. The gelling ability of Sino-Thai starch tapioca modified starch

Modified cassava starch after denaturation treatment, such as acid-modified starch and oxidized starch, can reduce the viscosity of starch, increase its concentration in food, and enhance the ability of starch to form gel.

2. Sino-Thai starch greatly improves the film-forming property of original starch

After the treatment process of cutting the α-1,6 glycosidic bond in the branched chain molecule by the branch cutting enzyme and increasing the proportion of the linear chain molecule, the film formed by the cassava modified starch has good strength and oxygen barrier property.

3. Compared with native starch, Sino-Thai starch is less prone to retrogradation and gelatinization during storage at room temperature and low temperature. During storage, intramolecular or intermolecular rearrangement and crystallization will occur through hydrogen bond interactions. , resulting in water separation and stratification of liquid food, turbidity of the system, reducing the taste of food, and hardening of the texture of solid food such as hardening of rice and aging of bread. The cassava modified starch introduces hydrophilic groups into the molecule, and through steric hindrance, molecular repulsion and hydrophilic ability, it can inhibit the retrogradation of starch and improve storage stability.

4. After the denaturation treatment, the modified starch of Sino-Thai starch has greatly improved the transparency of the starch paste.

Cassava raw starch has poor hydrophilicity, and when used in food production, it often cannot bind water molecules well, resulting in low light transmittance of the entire food system, and the food is white and dull. The hydrophilic group introduced into the molecule by Zhongtai cassava modified starch can make the texture of the whole food system uniform, improve the appearance of the food, and make the food have good transparency and luster.

5. Sino-Thai starch can improve the freeze-thaw stability of food

Many quick-frozen foods have to go through repeated freezing and thawing. Adding an appropriate amount of tapioca modified starch (such as hydroxypropyl starch) during the processing of quick-frozen foods can improve the water holding capacity of the food, reduce retrogradation, and improve the stability of repeated freezing and thawing.