Phosphate Dicorn Starch Used in Meat Products Acetylated Distarch Adipate

Distarch phosphate is a kind of modified starch widely used in meat products. It is a product obtained by phosphoric acid esterification after raw starch as raw material. Distarch phosphate in meat products mainly plays the following roles:

Improve the water retention of meat products: distarch phosphate can act as an adhesive in meat products to increase the water retention and water retention capacity of meat products. This helps to improve the tenderness and taste of meat products while reducing the loss of water and nutrients during processing.

Enhance the elasticity of meat products: phosphate distarch can increase the elasticity of meat products, so that meat products can still maintain good toughness and elasticity after processing and treatment. This helps to improve the appearance and taste of the meat product.

Improve the texture and appearance of meat products: distarch phosphate can increase the hardness and stiffness of meat products, while improving the appearance and gloss of meat products. This helps to improve consumers' purchase desire and eating experience.

Enhance the storage resistance of meat products: phosphate distarch has good barrier properties, can extend the freshness of meat products, reduce the loss of water and nutrients, prevent the growth of bacteria and mold, and improve the shelf life of products.

It should be noted that when using phosphate distarch, it is necessary to control the dosage and processing conditions. If added to excess may cause meat products too thick, affect the taste; However, insufficient additions may not achieve the desired effect. At the same time, when using phosphate ester distarch, it is also necessary to pay attention to the ratio and use conditions of other food additives to ensure the quality and safety of the product. In addition, the application of phosphate distarch in meat products also needs to be combined with the quality and freshness of raw materials to achieve the best processing effect and edible quality.