modified tapioca starch
Tenfony Modified Starch 01
Tenfony Modified Starch 01, the modified tapioca starch, is the form of clear homogenized gel tolerant to the freezing and melting temperature leverls, suitable for processed foods of high viscosity quality and viscosity level consistence stored in low temperature and during transportation. It is used al follows:-
In noodles, it increased the softness and clearness of the noodles and
fast cooking.
In frozen foods, it prevents drip loss of moisture and keeps quality
stability.
In bakery, sauce, soup powder and pudding, it functins as viscosity
enhancer and stabilizer.
In dehydrated fruits, it coats and enhances the glossiness and aroma
stabilizer.
In medicine tablets, it functions as disperser.
Tenfony Modified Starch 02
Tenfony Modified Starch 02, the modified tapioca starch, is tolerant to high temperature, pH and compression from stirring by machine or flowing through pipes by pump.
In foods of high acidity such as sugar, sauce and so on, it prevents
over-cooked and also functions as viscosity enhancer, emulsifier and
stabilizer.
In high temperature exposed foods such as canned foods, it maintains
viscosity level under high temperature and keeps low stickiness in the
beginning of the process, It accelerates fast heat flow through foods
in the canned foods and using less time in pasteurization and give
stickiness quality of the foods as designed when cooled down.
In fast homogenized foods or snack foods from extruder, it gives
thorough porosity for the products than normal flour.
Tenfony Modified Starch 03
Tenfony Modified Starch 03, the modified starch, is tolerant to boiling,
freezing and thawing conditions and functions and effective blender.
In chilled desserts, it gives viscosity level flexibility and can substitute
other thickeners.
In meat of fish balls, it is suitable for the production process, enabling
the setting of the products to be more firm and crispy. Also it prevents
water-off in the products.
In pasteurized foods such as infant foods, salad, pie and sauce, it give
viscosity with softness.
In fries foods, it coats the products well.
- modified tapioca starch 01
- Tenfony Modified Starch 01, the modified tapioca starch, is the form of clear homogenized gel tolerant to the freezing and melting temperature leverls, suitable for processed foods of high viscosity quality and viscosity level consistence stored in low temperature and during transportation. It is used al follows:-
- In noodles, it increased the softness and clearness of the noodles and
- fast cooking.
- In frozen foods, it prevents drip loss of moisture and keeps quality
- stability.
- In bakery, sauce, soup powder and pudding, it functins as viscosity
- enhancer and stabilizer.
- In dehydrated fruits, it coats and enhances the glossiness and aroma
- stabilizer.
- In medicine tablets, it functions as disperser.
- Tenfony Modified Starch 02
- Tenfony Modified Starch 02
- Tenfony Modified Starch 02, the modified tapioca starch, is tolerant to high temperature, pH and compression from stirring by machine or flowing through pipes by pump.
- In foods of high acidity such as sugar, sauce and so on, it prevents
- over-cooked and also functions as viscosity enhancer, emulsifier and
- stabilizer.
- In high temperature exposed foods such as canned foods, it maintains
- viscosity level under high temperature and keeps low stickiness in the
- beginning of the process, It accelerates fast heat flow through foods
- in the canned foods and using less time in pasteurization and give
- stickiness quality of the foods as designed when cooled down.
- In fast homogenized foods or snack foods from extruder, it gives
- thorough porosity for the products than normal flourTenfony Modified Starch 03
- Tenfony Modified Starch 03, the modified starch, is tolerant to boiling,
- freezing and thawing conditions and functions and effective blender.
- In chilled desserts, it gives viscosity level flexibility and can substitute
- other thickeners.
- In meat of fish balls, it is suitable for the production process, enabling
- the setting of the products to be more firm and crispy. Also it prevents
- water-off in the products.
- In pasteurized foods such as infant foods, salad, pie and sauce, it give
- viscosity with softness.
- In fries foods, it coats the products well.
Main Products:
non dairy creamer, high fructose syrup, dextose