Processed fruit and vegetables
Fresh products lose their quality, flavor and odor when being processed. Native wheat starches help to preserve the main properties of fruit and vegetables upon processing. Allstarch products are also added for stabilization and flow control of fresh products.
Wheat starches Allstarch WN1 and Allstarch 1550
are used as filling aids for beans and vegetables. They create a body of a product and provide the chance to receive structure characteristic of a natural product without long heat treatment. The starches are also used to regulate the viscosity and structure of the product and can be mixed with other thickeners.
Here are the characteristics of these starches:
- taste improvement
- enhancing smoothness
- syneresis resistant
- thickening and stabilization
Allstarch CWS (cold water swelling) wheat starches are used in fruit-based instant cream fillers. They provide the desired viscosity without the use of heat. AllStarch CWS wheat starches swell easily, even when stirred only slightly. They are applied in HORECA products.
Allstarch CWS wheat starches properties in fruit and vegetables processed products:
- fruit bonding
- increasing smoothness
- providing thickening and stabilization
- improving viscosity
