Yield an elastic texture and juicy mouthfeel due to its ability to retain the more water to the product
Fish balls have a very unique texture compared to other types of protein sources. The ability to hold moisture within the product is the main property expected from processed fish. Modified starches in fish balls are able to yield an elastic texture and juicy mouthfeel due to its ability to retain the more water to the product. The stability of chilled and frozen products also improved by the modified starch as well.
Banpong has innovated the ultimate performance of
Modified Tapioca Starch Solutions to deliver the superiority of your product
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Banpong Tapioca HQ
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110 1 Krung Thon Buri Road, Bang Lamphu Lang, Khlong San, Bangkok 10600