Potato starch, versatile for cheese products, sauces, sweets and food industries.
Potato Starch is a high-purity natural functional ingredient specially designed to enhance the quality of processed meat products such as burgers, sausages, luncheon, and nuggets. It acts as a texture and mouthfeel improver without altering taste or color, helps increase moisture retention, and reduces shrinkage during cooking and freezing, resulting in greater tenderness and product stability. It is gluten-free, features excellent water absorption capacity, and offers high thermal stability, making it an ideal choice for improving final product quality and achieving consistent, cost-effective production for food factories and central kitchens.
It is also used for thickening sauces and soups with a smooth, stable consistency without affecting flavor, in gluten-free bakery products to improve structure and softness when blended with rice or corn flour, as a coating for fried foods such as chicken and potatoes to create a light, crispy layer, and in desserts and creams to provide a soft, homogeneous texture in custard and puddings.
نشاء البطاطس
Potato starch
2 – 5% من وزن الخلطة الكلي حسب نوع المنتج ونسبة الدهن والماء.
البرجر والكفتة: 2 – 3%
السجق واللانشون: 3 – 5%
الناجتس ومنتجات اللحوم المعاد تشكيلها: 3 – 4%
1 – 3% للوصول إلى قوام متوسط إلى كثيف حسب المطلوب.
يضاف بنسبة 10 – 30% من خليط التغطية الجاف لزيادة القرمشة وتقليل امتصاص الزيت.
5 – 12% من إجمالي خليط الدقيق لتحسين الليونة وبنية المنتج.
1 – 2% للحصول على قوام ناعم ومتجانس.
ملاحظة فنية: يفضّل إذابة النشاء وترطيبه جيدًا بالماء البارد قبل التعريض للحرارة للحصول على أعلى كفاءة في الربط ومنع التكتل.
As desired
2 – 5% of the total formulation weight, depending on product type, fat content, and water ratio.
Burgers and kofta: 2 – 3%
Sausages and luncheon: 3 – 5%
Nuggets and restructured meat products: 3 – 4%
1 – 3% to achieve a medium to thick consistency as required.
Added at 10 – 30% of the dry coating mix to enhance crispiness and reduce oil absorption.
5 – 12% of the total flour blend to improve softness and product structure.
1 – 2% to obtain a smooth and homogeneous texture.
Technical Note: It is recommended to disperse and hydrate the starch well in cold water before heat application to ensure maximum binding efficiency and to prevent lump formation
