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Product Details Company Profile

This series of modified starches is based on the introduction of cross-linking group and hydrophilic group in the original starch, change its gelatinization, swelling, retrogradation and freeze-thaw characteristics, The molecular weight of starch was increased, the hydrogen bond was strengthened and maintained, and the starch colloidal dispersion system had strong resistance to heat, acid and mechanical action. The addition of hydrophilic group was helpful to the stability of viscosity and water retention. When the fermentation system drops to the iscelectric point of casein, the casein denatured and solidified. A three-dimensional network system of casein micelles connected with water was formed, and the framework became a coagulated milk. The gelatinized starch could not be used by lactobacius directly, and could fill the framework, bind free water, and maintain the stability of the system.

Product characteristics

Mild taste, improve the brightness of the product, and give special"

The structure of low fat milk can make the low-fat milk reach the state of

high fat milk and provide mellow taste.

Good thickening stability, help to prevent whey precipitation;

Resistance to mechanical mixing and high-pressure homogenization,

improve the processing resistance; Low temperature resistance, low pH

resistance, suitable for 3.5-4.5; Can reduce the amount of other glue.

modified starch for dairy

【modified starch for dairy】