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 starch Allstarch WN1 manufacturing by sequential processing of wheat grains. The composition of Allstarch WN1 repeats the natural ratio of A- and B-starch granules. Due to the ability to form persistent gels, it is used as a thickener for the production of jelly sweets such as rahat lokum and other confectionery products of this type. In bakery production, this starch is used to increase the volume, improve the structure, granularity and taste properties of the finished products. Used in the production of meat and fish semi-finished products and dairy products Allstarch WN1 extends the shelf life of the final product.