Enhancing the meat-eating experience and improving overall value of meat products has been a longtime goal for processors. There have been some incredible advancements in the ingredients that improve texture, binding and water-holding capacity. Over the years, salts and phosphates have been used to help maintain a consistent and juicy value-added meat item. But given the public health concern regarding sodium content and consumers’ quest for more “natural” ingredients, the meat science community has needed to be more creative in enhancing value-added meat product palatability . . .
Enhancing the meat-eating experience and improving overall value of meat products has been a longtime goal for processors. There have been some incredible advancements in the ingredients that improve texture, binding and water-holding capacity.
The Use of Potato Starch in Meat Products Global Science Books and Alfonso Totosaus
Potato Starch, Gluten Free, Bob's Red Mill
The potato juice is then separated, the starch is washed again, and then the starch is extracted from the water and is completely dried - voil! Unmodified Potato Starch. Its a great add-on to have on hand to save the day when it comes to thickening stews, sauces and meals when they are not really the texture you like.
Anthonys Organic Potato Starch Unmodified 2lbs
WO2012106708A2 - Methods of preparing potato food products with enhanced resistant starch content - Google Patents
Modified pregelatinized potato starch in low-fat ground beef patties
Anthony's Organic Potato Starch, Unmodified, 5 lb, Gluten Free & Non GMO, Resistant Starch : Grocery & Gourmet Food
Potato Starch for Meat Products - Food Processing Technology
News, ESI Eurosilo BV
Superior Potato Starch. A cook-up starch, which means you have to apply heat to use it as a thickening/binding agent, KMC, KARTOFFELMELCENTRALEN, AMBA
Particle filled protein-starch composites as the basis for plant-based meat analogues - ScienceDirect
Modified pregelatinized potato starch in low-fat ground beef patties