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Fish Ball

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.

Key Functions:

  • Elastic texture
  • Water holding improvement
  • Excellent stability under storage condition

Product Series:


Starch Application

Banpong has innovated the ultimate performance of
Modified Tapioca Starch Solutions to deliver the superiority of your product


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