The Usage of Cassava Starch in The Food and Beverage Industry

2016-12-22

The use of cassava starch in the food and beverage industry
 
An important attribute of starch is the primary basis of carbohydrates. In contrast, there are many other starch properties that play an important role in the food and beverage manufacturing industry. In this case, it helps the quintessential food starch (thick), lighten food (stabilizer), mash together food (binder) and decorative food (filler). In addition, starch is readily available at low prices, such as glucose, instant desserts, canned food, baby food, beverages, ice cream, jam, glucose, yogurt, sausages, bread, noodles, canned fruit, sauces and so on.
 
Many spices such as tomato sauce and canned food generally use starch as a component to increase the concentration to prevent or prevent precipitation. In this case, the additional amount of starch corresponds to 3-4% of the weight of the food and generally uses cross-linked starch and hydroxypropyl starch.
 
The strength and stiffness of concentrated hydroxypropyl starch are generally used for confectionery.
 
Ice cream: Ice cream is characterized by the expansion of the sponge-like type, so the starch is added, mainly the type of glue retained by the food situation.