Phosphate Double Tapioca Starch Used in Pasta Products Modified Starch

Phosphate ditapioca starch are commonly used as food additives, mainly used in pasta foods, with the following characteristics:

Phosphate double:

Thickening: phosphate ester double can increase the viscosity and consistency of pasta foods, making the food fuller and easier to process.

Stability: phosphate double can improve the stability and heat resistance of pasta foods, and prevent problems such as stratification and precipitation during food processing and storage.

Safety: phosphate ester double is a synthetic food additive, in line with food safety standards, need to pay attention to the amount and conditions of use.

Tapioca starch:

Viscosity: Tapioca starch has a strong viscosity, which can increase the viscosity and consistency of pasta foods, making the food more full and easy to process.

Taste: Tapioca starch can provide a more delicate taste, making food more delicious.

Safety: Tapioca starch is a natural food additive, in line with food safety standards, need to pay attention to the amount and conditions of use.

It should be noted that double phosphate ester and cassava starch are food additives, and it is necessary to pay attention to the amount and conditions of use when using, to avoid excessive use affecting the quality and safety of the product. At the same time, for consumers, the choice of formal brands and sources is an important measure to ensure food safety. When using these additives, it is also necessary to select and match according to the specific noodle food formula and processing conditions to achieve the best taste and appearance.