Enhances mouthfeel for creamy consistency
Meats
The affordability of processed meat products is making them increasingly accessible to a broader consumer base. Concurrently, shifting trends are reshaping the landscape of high-demand products. The rise of flexitarian diets and the growing interest in meat-free alternatives present both opportunities and challenges for producers in this evolving market. BS Starch Chemical offers various modified starch solutions for meat application. By working with our specialists, you can improve yield, enhance texture, control product moisture and improve stability during freezing in your processed meat, surimi and alternative meat products.
Solutions
Texture Enhancement
Modified starches can improve the texture and mouthfeel of desserts such as puddings, custards, and pastry fillings, providing a smooth and creamy consistency.
Thickening and Stabilization
They act as thickeners and stabilizers in dessert formulations, allowing manufacturers to control viscosity, prevent syneresis (liquid
separation), and achieve the desired texture and consistency.
Moisture Retention
Modified starches help retain moisture in desserts, preventing
them from becoming dry and improving overall eating quality and shelf life.
Freeze-Thaw Stability
They improve the freeze-thaw stability of desserts, preventing
texture degradation and phase separation (e.g., water separation) upon freezing and subsequent thawing.
Product & Application
Marinated Meat
Meat Analogue
Meat in Dim Sum
Meatball and Sausage
Meat Patty
Marinated Meat
Our GENESYS 200 is a perfect modified starch solution for marinating meat. With a phosphate-free marinade this starch can enhance yields for meat while maintaining desirable flavor, texture and right level of juiciness.
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Key Attributions
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Increases cooking yield
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Enhances product juiciness
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Provides the perfect texture