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The Rise Of Extrusion Modified Starch In Food Field


Modified starch can be divided into physical type, chemical type, enzymatic type and compound type. Extrusion modified starch and conventional pre-gelatinized starch original starch gelatinized by high temperature treatment are common types of physical modified starch

Modified starch conventional definition: original starch after physical or chemical treatment to change starch performance or function.It collectively referred to as modified starch.

Modified starch can be divided into physical type, chemical type, enzymatic type and compound type. Extrusion modified starch and conventional pre-gelatinized starch (original starch gelatinized by high temperature treatment) are common types of physical modified starch.

Jinan Kelid Extrusion Company Starch by twins screw extrusion process mainly includes two external factors of starch denaturation in the whole gelatinization process:

1.Heavy strength under high pressure

2. High temperature by raw material friction and external electric heating

The dual effect of extrusion and high temperature is the typical characteristics of physical modified starch. This modified starch by extrusion process can be widely used in various food fields. It is mainly used as a thickener, gelling agent, binder, emulsifier and stabilizer in the food industry. It can replace expensive raw materials, reduce food manufacturing costs, improve food quality and benefits.


Such as:

1. Rice/wheat flour products for its good thickening, film forming, stability and gelatinization characteristics

2. Dairy products are mainly used as gelling agent, stabilizer and thickener

3. Meat and fish products are mainly used as water retention agent, binder and tissue excipient

4 Baked foods mainly use its good film forming, high temperature expansion and stability

5. The beverage mainly uses its stability, adsorption and emulsification of modified starch

6. Candies mainly use modified starch for good gelling, film forming and viscosity

7 Powder food mainly uses modified starch good adhesion, dispersion and water solubility

8. Frozen food uses modified starch for good consistency and low temperature stability to improve the freeze-thaw resistance of products

9. Leisure food mainly use modified starch good adhesion, expansion, brittleness and fluffy structure


In the physical modified starch types, the double screws pressing and high temperature denaturation makes the modified starchs has advantages like :water solubility, easy absorption by human and crispy taste. So,it becomes a good material with high benefits in the food field, and the use of modified starch in the food market will be more and more in future. The high temperature and high pressure extrusion process modify starch will be more and more accepted by food practitioners.

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