Are you involved in sausage production? Consider using modified tapioca starch for sausage, specifically distarch phosphate (E1412), to improve the quality of your products. This versatile ingredient is highly regarded in the food industry, especially for sausage manufacturing. In this article, we will explore the benefits of E1412 and how it can enhance your sausage production process.
What is modified tapioca starch?
The modification of tapioca starch entails altering native tapioca starch through physical, chemical, or enzymatic means under specific conditions. This process results in modified tapioca starch that performs effectively under common processing or storage conditions such as high heat, high shear, low pH, freezing, and cooling.
Modified tapioca starch acts as a thickening agent, stabilizer, or emulsifier. Various techniques, including physical and chemical methods, can be employed to modify native tapioca starch.
Modified tapioca starch serves as a thickening agent, stabilizer, or emulsifier
Which modified tapioca starch for Sausage?
E1412 Modified Tapioca Starch
Distarch Phosphate E1412 is a modified tapioca starch produced through enzymatic digestion and combined with phosphate. This cross-linked starch is made by altering the molecular structure of the starch through cross-linking.
This process reinforces the soft starch, making the cooked starch paste more viscous and firm. It also prevents the starch from breaking down during extended cooking or when subjected to high acidity or agitation.
In sausage production, the additive E1422 is essential. Its characteristics, such as providing density, elasticity, bonding, and moisture retention, enhance flavor, preserve structure, and prolong the product’s shelf life.
Modified tapioca starch for Sausage Distarch Phosphate E1412 Kraft paper bag 25kg. Source: Viego Global
Why use E1412 Distarch Phosphate for Sausage
Modified tapioca starch E1412 offers several benefits for sausage production:
- Texture Enhancement: E1412 binds meat ingredients, creating a firmer and more uniform sausage texture.
- Moisture Retention: This additive helps sausages maintain moisture during cooking, preventing them from drying out and becoming tough.
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Freeze-Thaw Stability: E1412 enhances the stability of sausages through freezing and thawing cycles, minimizing the risk of texture degradation.
Distarch phosphate E1412 Modified starch is a great additive for Sausage production
For further information about Vietnam native and modified tapioca starch for Sausage, please refer to our Vietnam Tapioca Starch Website: https://vietnamtapiocastarch.vn/ or contact us at:
Whatsapp/Wechat: +84 98 352 4599
Email: marketing@viegoglobal.com