β Origin: Tapioca Starch
Characteristics of Distarch Phosphate E1412 . Crosslinked Starch
E1412 Increase the crunchiness (replacing the solder) for vermicelli, pho, meatballs, etc.
Increases the viscosity of the starch when it is cooked, making the dough soft, the dough will be thicker when cooked
The product structure is more solid, less likely to be damaged or broken when cooking for a long time, in an acidic environment or under strong agitation.
Products are difficult to be broken, broken, crushed when cut
Limit the swelling of starch granules when cooked, Prevent water leakage
E1412 starch can be used in low-pH, high-temperature processing
Distarch Phosphate is used as a thickener in products or a stabilizer in marshmallows.
APPLICATION
Noodles, pho, vermicelli, beef vermicelli, … (Used as a thickener and natural thickener for the product, used as an alternative to toxic borax)
Frozen products such as sausages, meatballs, beef balls, fish balls, fish cakes, hams… welding position)
Types of marshmallows
Some types of Soups, concentrated juices
Some sauces such as chili sauce, ketchup (Depending on the recipe of each establishment, factory)
Some canned foods such as canned fish, canned meat, etc.
