Modified tapioca starch is a common additive in canned meat production, offering several benefits such as improved texture, moisture retention, increased firmness, and thermal stability.


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Here’s a guide on how to use modified tapioca starch in canned meat products:

1. Choose the right type of modified tapioca starch:

There are various types of modified tapioca starch with different characteristics in terms of viscosity, water holding capacity, elasticity, and heat resistance. Selecting the appropriate starch depends on the intended use and specific requirements for your canned meat product.

  • For regular canned meat: Consider using modified tapioca starch with medium to high viscosity, good water holding capacity, and moderate elasticity. For instance, acetylated distarch phosphate (ADP) or hydroxypropyl distarch phosphate (HDP) starches are common choices.

  • For frozen canned meat: Opt for modified tapioca starch with high heat resistance and stability under freezing conditions. Pregelatinized distarch phosphate (pregelatinized ADP) or cross-linked distarch phosphate (CDP) starches are suitable options.

2. Hydration (hydrating the starch):

Before use, modified tapioca starch needs to be hydrated (dissolved) in water or broth to form a slurry. The concentration of the slurry depends on the type of starch used, the desired texture requirements, and the amount of meat in the product.

  • Mixing method: Add modified tapioca starch to cold water or broth and stir thoroughly until completely dissolved. It’s recommended to use a mixer to ensure a smooth and lump-free slurry.

  • Mixing ratio: A common mixing ratio is 1 part modified tapioca starch to 3-5 parts water or broth. However, this ratio may vary depending on the starch and product requirements.

3. Mix the starch slurry with the meat:

Once hydrated, the modified tapioca starch slurry is evenly mixed with the meat, spices, and other ingredients in the canned meat product recipe. Thorough mixing ensures uniform distribution of the starch throughout the meat mixture, contributing to the desired texture.

4. Cooking process:

The cooking process activates the properties of modified tapioca starch, allowing it to bind with other ingredients and create the desired structure for the canned meat product. Cooking time and temperature depend on the type of starch used, the product recipe, and the cooking equipment.

5. Additional considerations:

  • Amount of use: Use modified tapioca starch in an appropriate amount to achieve the desired texture without affecting the product’s flavor or appearance.

  • Viscosity check: Check the viscosity of the starch slurry before use to ensure it meets the product requirements.

  • Storage: Store modified tapioca starch in a dry, cool place, away from direct sunlight and high temperatures.

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