Modified E - 1442 Hydroxypropyl Distarch Phosphate Tapioca Starch Cold Water Soluble

"DAIRY PRODUCTS

In the dairy industry, STABIFLO- TS –CWS- 623 is used in the production of cottage cheese, cream, yogurt and ice cream, providing instant viscosity to the final products. STABIFLO-TS-CWS623 is widely used in dairy applications where excellent process resistance and shelf life stability is required. STABIFLO- TS –CWS- 623 had good compatibility with milk proteins, excellent flavour release and superior freeze/thaw stability, hence it is widely recommended for cream and spreadable processed cheese applications. The excellent process resistance makes it very suitable for those applications that include direct steam injection at high temperatures, homogenisation or aeration. STABIFLO- TS –CWS- 623 provides a rich creamy mouthfeel and heavy bodied, short texture which are desirable characteristics of dairy products.

INSTANT AND FROZEN PRODUCTS

STABIFLO- TS –CWS- 623 is widely used in frozen products such as ice cream or ready meals due to its very good freeze-thaw properties. Using STABIFLO- TS –CWS- 623 enhances flavour retention, maintaining uniform texture and colour after freezing and thawing.

UHT AND RETORTED PRODUCTS

STABIFLO- TS –CWS- 623 can be widely used in ""high stress"" food processing systems where high temperatures combined with high shear conditions are used and starch granule integrity is required to obtain the optimal rheological results. STABIFLO- TS –CWS- 623 has found applications in a wide variety of processed foods and is particularly recommended as a stabiliser and thickener in the production of emulsified sauces, dressings and spreads where high shear emulsification equipment is used. It is also used as an ingredient in many canned fish, vegetables and fruits.

BAKERY PRODUCTS

In UHT bakery fillings, STABIFLO- TS –CWS- 623 combines excellent shear resistance with a good flavour release and short textures. STABIFLO- TS –CWS- 623 offer increased bake stability of bakery fillings. "

Advance Information*

Introduction

Modified E - 1442 Hydroxypropyl Distarch Phosphate Tapioca Starch Cold Water Soluble, also known as StaBiFlo-TS-CWS-623, is a versatile starch product designed to meet the high standards of various food applications. This high-quality modified tapioca starch is known for its exceptional performance in the dairy, bakery, instant, frozen, and UHT (Ultra-High Temperature) processed food sectors. With its impressive functional properties, StaBiFlo-TS-CWS-623 stands out as an essential ingredient for food manufacturers looking to enhance the texture, stability, and shelf life of their products.

Applications

Dairy Products

StaBiFlo-TS-CWS-623 is prominently used in the dairy industry for products such as cottage cheese, cream, yogurt, and ice cream. It offers instant viscosity, which is crucial for achieving the desired consistency in these products.

1. Cottage Cheese: Enhances texture and body, providing a creamy mouthfeel.
2. Cream: Improves stability and prevents separation.
3. Yogurt: Ensures a smooth, homogeneous texture.
4. Ice Cream: Offers superior freeze-thaw stability and prevents ice crystal formation.

StaBiFlo-TS-CWS-623 is particularly valuable in dairy applications where process resistance and extended shelf life are essential. Its excellent compatibility with milk proteins ensures that the natural flavors are released effectively, thereby enhancing the overall taste experience. Additionally, its superior freeze/thaw stability makes it highly recommended for cream and spreadable processed cheese applications. The starch's resilience to high temperatures, homogenization, and aeration processes ensures that the dairy products maintain their quality and consistency throughout their shelf life.

Instant and Frozen Products

StaBiFlo-TS-CWS-623 is widely recognized for its exceptional performance in instant and frozen food products. Its ability to offer instant viscosity and maintain stability under freezing and thawing conditions makes it a preferred choice for:

1. Ice Cream: Helps in retaining flavor and texture, prevents ice crystal formation.
2. Ready Meals: Maintains uniform texture and color after freezing and thawing, ensuring a consistent eating experience.

The unique freeze-thaw properties of StaBiFlo-TS-CWS-623 enhance flavor retention, ensuring that the products taste fresh even after being frozen. The starch’s ability to maintain a consistent texture and color post-thawing is crucial for consumer satisfaction.

UHT and Retorted Products

In high-stress food processing systems where high temperatures and shear conditions are prevalent, StaBiFlo-TS-CWS-623 excels by maintaining starch granule integrity. It finds its application in a diverse range of processed foods and is particularly advantageous as a stabilizer and thickener in emulsified sauces, dressings, and spreads.

1. Emulsified Sauces: Provides stability and prevents separation.
2. Dressings: Enhances texture and viscosity.
3. Canned Fish, Vegetables, and Fruits: Improves consistency and prevents syneresis.

StaBiFlo-TS-CWS-623 is suitable for applications involving direct steam injection, high-temperature processing, and homogenization. Its resilience under such conditions ensures that the end products retain their desired rheological properties, making it an invaluable ingredient in UHT and retorted products.

Bakery Products

In the bakery sector, StaBiFlo-TS-CWS-623 is used to improve the texture and stability of various bakery fillings. It is particularly effective in UHT bakery fillings, where it combines excellent shear resistance with a good flavor release and short textures.

1. UHT Bakery Fillings: Provides increased bake stability, ensuring that the fillings maintain their integrity during the baking process.

StaBiFlo-TS-CWS-623 offers a unique combination of functional properties that enhance the overall quality of bakery products. Its ability to withstand high temperatures and shear conditions makes it an ideal choice for bakery manufacturers.

Functional Properties

StaBiFlo-TS-CWS-623 boasts a range of functional properties that make it an exceptional ingredient in various food applications:

1. Instant Viscosity: Provides immediate thickening upon mixing with cold water, streamlining the production process and ensuring consistent product quality.

2. Compatibility with Milk Proteins: Enhances the flavor profile of dairy products by effectively releasing the natural flavors.

3. Superior Freeze/Thaw Stability: Prevents ice crystal formation and maintains texture and color post-thawing in frozen products.

4. Process Resistance: Withstands high temperatures, homogenization, and aeration, making it suitable for high-stress food processing environments.

5. Enhanced Flavor Retention: Keeps the flavors intact, ensuring a pleasurable taste experience in the final product.

6. Uniform Texture and Color: Maintains a consistent texture and color in both instant and frozen products, ensuring consumer satisfaction