ProProduct
•Peak viscosity is slightly increase
•Clarity of gel is improved
•Preventing amylose retrogradation
•Prevents gelling
•Weeping and maintains textural appearance
•Improve Freeze-thaw stability,
•Improve Water-holding capacity
Application :
•
•In foods as texturing agent and provide good freeze-thaw stability.
•In food industry are found by acetylated starch in conjunction with cross-linked starch.
•In paper industry, starch acetate can provide an extremely good viscosity stability.
Applications: instant noodles, frozen foods, ham, sausage, fishball, Chinese dumpling.
|
Degree of
Substitution
(DS)
|
0.015
~0.020
|
0.020
~0.030
|
0.030
~0.040
|
0.040
~0.050
|
0.050
~0.060
|
0.060
~0.070
|