Yogurt starch of us provides stabilizer, especially stirredyogurt, to achieve desired texturalproperties and prevent syneresis. Our Modified starch was added to yogurt milk and the mixture fermented at 43°C, the viscosity of the stirred yogurt increased, but the yogurts developed a grainy texture.
Yogurt is a fermented product which will have a moderately low pH. Modified starch is mainly used as a thickening agent to provide the viscosity and stability to the product though its shelf life. Addition from the thickening function, modified starch also aids the appearance of the product to make it look glossy and appealing. Most yogurt will undergo the homogenization process, modified starch may be added prior to the process, the starch will have a strong granule to resist such process.
Banpong has innovated the ultimate performance of
Modified Tapioca Starch Solutions to deliver the superiority of your product
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110 1 Krung Thon Buri Road, Bang Lamphu Lang, Khlong San, Bangkok 10600
