Modified Tapioca Starch E1414-Acetylated distarch phosphate is a type of modified starch that is derived from natural tapioca starch and chemically treated to change its properties.

One of the applications of Modified Tapioca Starch E1414-Acetylated distarch phosphate is in preserving processed meat and fish products. Processed meat and fish products are often subjected to high temperatures, mechanical shear, low pH, and freezing and thawing conditions during processing and storage. These factors can affect the quality, texture, flavor, and shelf life of the products. Modified Tapioca Starch E1414-Acetylated distarch phosphate can help to improve the stability, consistency, and mouthfeel of processed meat and fish products by:
– Binding water and reducing syneresis (water loss) during cooking and freezing
– Enhancing the emulsification of fat and preventing fat separation or rancidity
– Improving the gel strength and elasticity of meat and fish proteins
– Providing a smooth, short, and tender texture when hot and a soft gel when cold
– Increasing the yield and reducing the cost of raw materials

Some examples of processed meat and fish products that can benefit from Modified Tapioca Starch E1414-Acetylated distarch phosphate are:
– Sausages, ham, bacon, luncheon meat, salami, etc.
– Meatballs, nuggets, patties, burgers, etc.
– Fish balls, fish cakes, surimi products, etc.
– Canned meat and fish products
– Frozen meat and fish products
– Meat and fish sauces, gravies, soups, etc.

Modified Tapioca Starch E1414-Acetylated distarch phosphate is a versatile and functional ingredient that can enhance the quality and shelf life of processed meat and fish products. It is naturally derived from tapioca starch and has a neutral taste and color. It can be easily incorporated into various formulations and processes without affecting the flavor or appearance of the final products.