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Key Features of Oxidized Starch (E1404):
Stability: Oxidized starch exhibits good stability under high temperatures and acidic conditions, allowing it to maintain its functionality in various food processing methods.
Thickening Agent: It functions as a thickener, increasing the viscosity and consistency of food products such as sauces, gravies, soups, and dressings.
Stabilizer: E1404 helps stabilize food formulations by preventing phase separation and maintaining the uniformity of texture and appearance.
Gelling Agent: When heated, oxidized starch has the ability to form gels, providing structure and stability to jellied products like fillings and confectioneries.
Texture Enhancement: It contributes to improved texture and mouthfeel of food products, enhancing the overall sensory experience for consumers.
Versatility: Oxidized starch is compatible with both cold and hot processing techniques, making it suitable for a wide range of food applications.
Applications of Oxidized Starch (E1404):
Sauces and Dressings: E1404 is commonly used to thicken and stabilize sauces, including tomato-based sauces, gravies, salad dressings, and condiments.
Bakery and Confectionery: It can be found in baked goods like pies, tarts, and pastries, where it provides texture, stability, and moisture retention. It is also used in confectioneries such as jellied candies and marshmallows.
Dairy Products: Oxidized starch is used in dairy-based products like yogurts, creams, and custards to enhance texture, increase viscosity, and provide stability.
Jellied Products: It is employed in jellied desserts, fillings, and confectioneries to create a stable gel structure that gives products their desired texture and firmness.
Processed Meats: E1404 may be used as a binder in processed meat products such as sausages and meatballs, improving texture, moisture retention, and overall product stability.
Key Features of Oxidized Starch (E1404):
Stability: Oxidized starch exhibits good stability under high temperatures and acidic conditions, allowing it to maintain its functionality in various food processing methods.
Thickening Agent: It functions as a thickener, increasing the viscosity and consistency of food products such as sauces, gravies, soups, and dressings.
Stabilizer: E1404 helps stabilize food formulations by preventing phase separation and maintaining the uniformity of texture and appearance.
Gelling Agent: When heated, oxidized starch has the ability to form gels, providing structure and stability to jellied products like fillings and confectioneries.
Texture Enhancement: It contributes to improved texture and mouthfeel of food products, enhancing the overall sensory experience for consumers.
Versatility: Oxidized starch is compatible with both cold and hot processing techniques, making it suitable for a wide range of food applications.
Applications of Oxidized Starch (E1404):
Sauces and Dressings: E1404 is commonly used to thicken and stabilize sauces, including tomato-based sauces, gravies, salad dressings, and condiments.
Bakery and Confectionery: It can be found in baked goods like pies, tarts, and pastries, where it provides texture, stability, and moisture retention. It is also used in confectioneries such as jellied candies and marshmallows.
Dairy Products: Oxidized starch is used in dairy-based products like yogurts, creams, and custards to enhance texture, increase viscosity, and provide stability.
Jellied Products: It is employed in jellied desserts, fillings, and confectioneries to create a stable gel structure that gives products their desired texture and firmness.
Processed Meats: E1404 may be used as a binder in processed meat products such as sausages and meatballs, improving texture, moisture retention, and overall product stability.
