Modified Corn Starch Uses
Stabilizing
As mentioned before, corn starch thickens various food products. It is also added to frozen foods to attain the right creamy consistency when heated. When thawing frozen foods, it’s the modified corn starch added that keeps them stable.
Emulsifying
An emulsifier helps two “repelling” liquids to mix well. For example, modified corn starch emulsifies oil and water in salad dressings.
Thickening
In fat-free products, modified corn starch is added to impart a lovely, creamy texture. It is also added to instant desserts, like puddings, to add thickness to its consistency.
Anti-caking
Modified corn starch is great at keeping powdered foods from clumping together, like instant gravy powder.
Binding
Modified corn starch is added to low-fat meat products so the meat binds instead of falling apart.
Moisture Retaining
Modified corn starch is a cheap way to keep foods moist. The phosphate in modified corn starch absorbs water, which helps retain moisture in foods.
Prevents Melting
Modified corn starch is added to ice creams and other frozen foods to prevent melting. It is also added to read-to-eat frozen foods, which prevents the food from becoming soggy when microwaved.
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