Product Description

In the processing of meat products, modified starches are used as a thickener to improve water retention and texture of meat products, or as an excipient and bulking agent to improve the appearance and yield of the products. We have developed a series of modified starches for a variety of meat products, which have different physicochemical characteristics to meet different application requirements of various meat products.

Sausages, surimi and meat pastes (fish ball, meat ball, crab stick, etc.) are the most common meat products which use modified starch today. We have specific modified starches for these meat products.

1. Sausages. Suitable modified starch products are FS**1, FS**8, etc.

Benefits and advantages include:

- Good water retention, and endow products with elasticity.

- Enhance products crispness and improve mouth feel.

- Improve product texture and slice.

- Excellent freeze-thaw stability. Extend product shelf life.

- Reduce cooking time to get tender and delicious product.

- Improve product yield.

- Good emulsibility. Reduce protein usage.

- Enhance product glossiness.

2. Surimi and meat pastes. Suitable modified starches are FS**6, FS**6, etc.

Benefits and advantages include:

- Reduce the production of ice crystals in frozen products.

- Reduce pores in the products and endow products with fine texture.

- Enhance elasticity and crispness of the product

- Can hold *2 times water content, improve product yield.

- Anti aging, prevent products taste harder over time.

- Cost competitive, can save production cost.

- Enhance cooking endurance, and keep product intact.