Modified tapioca starch can help to improve the texture, stability, and appearance of ice cream.
Ice cream is one of the most popular desserts in the world, but it also poses some challenges for manufacturers and consumers. One possible solution is to use modified starch as a stabilizer and thickener for ice cream.
In this post, we will explore the different types of modified starch available for ice cream and how they affect the quality and performance of the ice cream.
1. Why choose Modified Starch for Ice Cream?
Modified tapioca starch is a natural thickener that can help to improve the texture, stability, and appearance of ice cream. It is a healthy and cost-effective alternative to other thickeners, and it can help to extend the shelf life of your ice cream.
- It is a natural thickener: Modified starch is made from tapioca starch, which is a natural food starch. This makes it a healthier alternative to artificial thickeners.
- It is cost-effective: Modified tapioca starch is a relatively inexpensive ingredient, which can help to keep your ice cream costs down.
- It can extend the shelf life of ice cream: Modified tapioca starch helps to prevent ice crystals from forming, which can extend the shelf life of your ice cream.
2. Which Modified Starch is Best for Ice Cream?
Modified starches are a great way to improve the texture and stability of ice cream. Two of the most popular modified starches for ice cream are E1420 Acetylated starch and E1422 Acetylated distarch adipate (Low viscosity).
2.1 Acetylated starch E1420
Modified Tapioca Starch E1420 is a modified starch that is often used in ice cream to improve its texture and stability. INS 1420 helps to prevent ice crystals from forming, resulting in a smooth and creamy texture.
Modified Starch Expandex 1420 also helps to stabilize ice cream, making it less likely to melt or become icy.
2. 2 Acetylated distarch adipate (Low viscosity) E1422
Modified Starch E1422 is also a perfect choice for Ice Cream. It effectively reduces ice crystal growth during freezing, provides a smooth texture, retards the ice crystal-melt rate while also increasing ice cream mix viscosity.
INS 1422 can be used to replace locust bean gum (LBG), a thickening and stabilizing agent in ice cream.
If you are looking for modified starch to use in your ice cream, then either E1420 Acetylated starch or E1422 Acetylated distarch adipate (Low viscosity) would be a great choice.
3. EXPORTVN – The best supplier of Modified Tapioca Starch in Vietnam
EXPORTVN is the best supplier of Modified Tapioca Starch in Vietnam. We offer high-quality products at competitive prices. We also have a team of experienced professionals who can help you choose the right modified tapioca starch for your needs.
Here are some of the reasons why customers should choose EXPORTVN:
- Expert advice: We have a team of experienced professionals who can help you choose the right modified tapioca starch for your needs.
- The team strictly controls the process of raw material selection, production, and preparation of customers’ orders.
- Lead time: 2 weeks
- We can adjust product parameters to suit customer requirements.
- We can mix 2-3 products in your order.
- Competitive prices: We offer competitive prices on all of our products.
If you are looking for a reliable supplier of Modified Starch, then EXPORTVN is the best choice for you
