Modified Tapioca Starch for Sausage - A Great Binder

Are you in the sausage production industry? Consider using modified tapioca starch for sausage distarch phosphate (E1412) to enhance the quality of your sausages. This versatile ingredient has become well-regarded in the food industry, particularly in sausage manufacturing. In this article, we will discuss the advantages of E1412 and how it can improve your sausage production process.

What is modified tapioca starch?

Tapioca starch modification involves altering native tapioca starch through physical, chemical, or enzymatic methods under specific conditions. This process produces modified tapioca starch that can function effectively under typical processing or storage conditions, such as high heat, high shear, low pH, freezing, and cooling. 

Modified tapioca starch serves as a thickening agent, stabilizer, or emulsifier. Native tapioca starch can be modified using various techniques, including physical and chemical methods.

Which modified tapioca starch for Sausage?

E1412 Modified Tapioca Starch for Sausage

Distarch Phosphate E1412 is a type of modified tapioca starch created through enzymatic digestion and combined with phosphate. Known as cross-linked starch, E1412 is produced by altering the starch's molecular structure through cross-linking. 

This process strengthens the relatively soft starches, resulting that the paste (starch cooked with water) will be more viscous and firm. It also ensures that the starch does not break down during prolonged cooking, or when exposed to high acidity or agitation.

In sausage production, additive E1422 is crucial. Its properties, including creating density, elasticity, bonding, and moisturizing the product, help enhance flavor, maintain structure, and extend product longevity.

Why use E1412 Distarch Phosphate for Sausage

Modified tapioca starch E1412 provides multiple advantages for sausage production:

• Texture Enhancement: E1412 binds the meat ingredients, resulting in a firmer and more consistent sausage texture.

• Moisture Retention: This additive helps sausages retain moisture during cooking, preventing them from drying out and becoming tough.

• Freeze-Thaw Stability: E1412 improves the stability of sausages during freezing and thawing cycles, reducing the risk of texture degradation.

B Sky - Be Your Tapioca Starch Solutions

Viego Global provides international customers with quality Vietnam modified tapioca starch for sausage at affordable prices under our B SKY brand. Based on the core values of transparency, trust and results-orientation, we aim to meet customers' needs from bulk service to OEM service, establishing long-term partnerships and effective cooperation with Modified Tapioca Starch for Sausage.