Flour product

• Improve the surface smoothness, transparency, and whiteness of leather materials

• Improve boiling resistance, foam resistance, and rehydration, reduce turbidity and adhesion

• Delay the aging of noodles and extend their shelf life

• Improve the smoothness and elasticity of noodles, reduce starch leaching

• Reduce the cooking temperature of noodles to prevent undercooking and shorten the serving time

Rice products

• Increase the consistency, enhance the expansion of Steamed Chinese sponge cake after fermentation and cooking, and prevent collapse

• Improve the brightness and whiteness of the product surface

• Give the product a soft and chewy texture, reducing the stickiness of teeth

• Improve the texture state of mochi, enhance its stiffness, ductility, and stretchability, and facilitate better secondary mechanical processing

Starch products

• Delay the aging rate of the product and enhance its frost resistance

• Enhance the texture (soft and elastic) and smoothness of the product

• Reduce the gelatinization temperature of the product to avoid the occurrence of undercooking during boiling or brewing

• Give the product good formability to prevent skin breakage or freezing deformation

Meat and fish products

• Improve the sizing or powder application rate to reduce the production cost of the product

• Improve the taste quality of the product (crispness, hardness, reduced greasiness, etc.)

• Reduce the degree of softening after frying the product, allowing the fried product to maintain a crispy texture for a long time at room temperature.

• Enhance the product's frost resistance and reduce the occurrence of frost during the product's shelf life.

• Increase the meaty texture of the product, with better elasticity or Q elasticity.

• Improve the heat resistance of the product and minimize texture damage during long-term boiling process.

Semi solid products

• Enhance the emulsifying performance of the thickening sauce system.

• Improve the taste and texture of sauce, enhance smoothness and delicacy.

• Improve the anti-aging effect of the sauce to prevent gel/water separation, consistency reduction and other problems of the sauce.

• Increase the fat thickness of the product, reduce the amount of milk powder or cheese used, and lower production costs.

Baked Products

• Starch undergoes maturation treatment and thickens upon contact with water, thereby increasing the stickiness and workability of the dough.

•  Improve the moisturizing effect of the product and slow down the degree of aging during storage.

• Enhance the machinability of the dough, prevent it from collapsing and deforming, and affect the later shaping effect.

• Good puffing support to prevent product breakage and fracture during transportation.

Candy products

• It plays the role of gel in candy, provides gel texture of the product, can partially replace colloid, and reduces cost.

• By utilizing the film-forming and adhesive properties of modified starch, it can be used as a polishing agent for candies, reducing the degree of product cracking.

• Low thermal paste viscosity and stable cold paste viscosity, as well as high water solubility and dispersibility, can better improve the operability during processing.

• Use the anti-aging property of modified starch to prevent structural changes and dehydration of products during storage and transportation.