Processed meat and fish food
|Benefits & Properties||Humidity control||Freeze-thaw stability||Emulsion stabilization||Humidity control||Emulsion stabilization||Structure control|
|Prevention fat penetration||Increases shelf life||Provides necessary texture||Smoothness enchance||Humidity control||Stability|
|Form restoring||Thickening and stabilization||Prevents phase separation and ensures stability||Structure improvement||Increases shelf life||Taste improvement|
|Increases shelf life||Viscosity||Smoothness enchance||Thickening and stabilization||Thickening and stabilization|
Native wheat starch Allstarch 1550 is a natural ingredient derived from wheat grains. It consists mainly of A-starches. This starch forms standard low viscosity glues. Viscosity characteristic and resistant gels formation make Allstarch 1550 a good thickener for pudding and lokum, pasta and dairy products. Thanks to the similarity with wheat flour, this starch makes bakery and flour confectionery more friable.