Modified Tapioca Starch For Sausages And Hot Dogs

Modified Tapioca Starch is always the most used food additive for Sausages.
In Meat Processing, Modified Tapioca Starch can be used as a binder, filler, stabilizer, or emulsifier in meat products such as sausage and hot dogs. Modified tapioca starch can improve the texture, and shelf life of these products by retaining moisture, preventing fat separation, and forming a cohesive and elastic mass.

1. Modified Tapioca Starch INS 1412 (E1412) for Meat Process

Modified Tapioca Starch INS 1412 (E1412) for Meat Process

Modified Tapioca Starch INS 1412 has the function of making processed meats such as Sausage or hot dogs chewier, giving processed meat a firm texture, bouncy firm, slightly elastic, and showing a good snappy effect. That leads to a feeling of deliciousness for the user.

Here are some of the specific benefits of using modified tapioca starch E1412 in meat processing:

• Improved texture: Modified tapioca starch E1412 can help to improve the texture of meat products by making them more tender and juicy.
• Increased stability: Modified tapioca starch E1412 can help to increase the stability of meat products by preventing them from shrinking during cooking and improving their shelf life.
• Reduced costs: Modified tapioca starch E1412 is a relatively inexpensive ingredient, which can help to reduce the cost of producing meat products.

2. Modified Tapioca Starch INS 1422 (E1422) for Meat Process

Modified Tapioca Starch INS 1422 (E1422) for Meat Process

Besides INS 1412, Modified Tapioca Starch INS 1422 is also a great choice for Meat Process applications. If your Meat products will currently have to go through a freezing process, INS 1422 is the most suitable choice.

E1422, also known as acetylated distarch adipate, is a modified tapioca starch that is commonly used in sausage applications.

Here are some benefits of E1422 in sausage applications:

• To improve the texture and juiciness of sausages
• To thicken and stabilize sausages
• To improve the shelf life of sausages
• To create a smooth and uniform texture in sausages

Besides, E1422 can also help to reduce the formation of fat voids in sausages, which can improve their appearance and quality.

Modified Tapioca Starch E1422 can also help to improve the freeze-thaw stability of sausages, making them less likely to become mushy or watery when frozen and thawed.