| The application of modified starches for food is remarkably diversified
from traditional thickeners and bulking agents to more sophisticated and
new areas in food industry to cope with the demands for more handy fast
foods through such as convenience stores etc.and development of health
oriented diets. |
 |
| Thicken stably |
Sauce, Seasoning soy, Soup, Retorted food, Frozen
food, Canned food |
|
| Individual mouthfeel |
Noodle, Bread, Cake, Snack, Tempura, Batter fly |
|
| Long lasting taste and texture |
Fish and meat product, Meat-bun filling, Kiao-tz, Shao-mai, Egg product,
Flour paste |
|
| Emdodying |
Flour paste, Jelly, Glutinous bun, Sesame tofu, Warabimochi, Uiro |
|
| Lustered surface |
Rice confectionery, Preserved food boiled down with soy, Dried food, Seasoning
soy |
|
| Good emulsion stability |
Dressing, Mayonnaise, Emulsion seasoning |
|
| Pulverizing |
Powdered seasoning, Powdered flavour, Powdered oil, Instant soup |
|
| Rising |
Rice cracker, Shrimp cracker, Snack, Bread、Cake |
|
| Adjusting physical condition |
Sport supplement, Enhanced fibre product, Product for dysphagia |
|
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