The Application of Sino-Thai Starch in Jam
【Product Introduction】
 Hydroxypropyl Distarch Phosphate is white powder, odorless, tasteless, soluble in water easily, 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 Usage】
Various transparent fillings, flavored fruit fillings, spreads, and dipping sauces.
【Product performance】
The fillings made from this product taste smooth and delicate, refreshing and not greasy, and easy to release fruity aroma
(1) High temperature boiling resistance, high acid resistance, mechanical shear resistance and good salt resistance.
(2) High water retention, frost resistance and freeze-thaw performance, and good repeated freeze-thaw performance in low temperature environments.
(3) The short filament structure improves the stability of baking resistance and makes up for the defects of natural rubber.
(4) Good transparent luster, smooth paste, good spreadability and soft taste.
(5) Good cohesiveness, strong oil-absorbing and oil-locking ability, good anti-aging ability, making the filling more stable and soft.
【Instructions】
(1) Mix the modified starch and sugar evenly.
(2) Mix the mixed powder with purified water evenly.
(3) Heat and stir until the mixture becomes transparent and viscous, then add the syrup.
(4) Keep heating and add the fruit or pulp you want to add.
(5) Heat and stir to the desired consistency, turn off the heat source, continue stirring, adjust the acidity and fragrance.
(6) It can be used after it is fully cooled.