MODIFIED STARCH – LSEATEX VN

The main advantages and applications of modified starch in food are as follows:

Increases heat resistance and resistance to heating, cooling or freezing-thawing.
Creates viscosity, elasticity and stable texture for food products.
Prevents water separation (anti-syneris) in sauces, puddings, yogurts, and cake fillings.
Improves solubility and dispersibility, making the production process easier to control.
Enhances sensory perception: makes the product smoother, shinier and has a more pleasant texture when eaten.

Dairy products & desserts: yogurt, pudding, ice cream, condensed milk, nut milk.
Bakery & fillings: cream filling, bean filling, mochi, ice cream.
Sauce & condiments: mayonnaise, chili sauce, dipping sauce, soup.
Processed meat & seafood: sausages, fish cakes, surimi – helps bind and retain water.
Beverages: juices, smoothies, thick drinks – helps increase smoothness and stability of suspensions.