Difference between modified and native potato starch?
Started by saqibfst, Nov 08 2012 06:18 AM
hi All
someone recon me to use modified potato starch in my product which is in trial status . actually i want to effect of potato starch in frozen pastry sheets . but currently i dont have modified potato starch
so my question is can i use native potato starch rather than modified potato starch?
someone recon me to use modified potato starch in my product which is in trial status . actually i want to effect of potato starch in frozen pastry sheets . but currently i dont have modified potato starch
so my question is can i use native potato starch rather than modified potato starch?
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Hi,
Native starch is probably OK for home use or short term storage. But food companies producing items that requires long term storage, modified starch is the only way to go. Native starches have poor freeze-thaw stability and can affect texture of your product.
Best to get in contact with the experts like AVEBE (potato starch) or National Starch (Corn/Tapioca starch). Both companies have modified starches that can help with your product.
Native starch is probably OK for home use or short term storage. But food companies producing items that requires long term storage, modified starch is the only way to go. Native starches have poor freeze-thaw stability and can affect texture of your product.
Best to get in contact with the experts like AVEBE (potato starch) or National Starch (Corn/Tapioca starch). Both companies have modified starches that can help with your product.
thanks alot ...myte
Hi,
Native starch is probably OK for home use or short term storage. But food companies producing items that requires long term storage, modified starch is the only way to go. Native starches have poor freeze-thaw stability and can affect texture of your product.
Best to get in contact with the experts like AVEBE (potato starch) or National Starch (Corn/Tapioca starch). Both companies have modified starches that can help with your product.
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