Due to many sources of raw materials and different degrees of denaturation, different modified starch has different effects in yogurt production. For example, corn starch tastes light and delicate, potato starch tastes smooth, and cassava is thick. Some modified starch has a delicate taste and is suitable in coagulated yogurt, while others have a thick taste and suitable for use in stirred yogurt and compound fruit yogurt. Therefore, we can provide the corresponding modified starch according to the different needs of customers for the quality of yogurt.

Recommended use tips:

Yogurt: fully mix BioHydro food starch-modified W1422 with other raw materials and auxiliary materials such as milk, and then ferment, stir and fill after preheating, homogenization and sterilization.

Recommended dosage: 0.4-1%

Application Effect:

It meets the demand of microorganisms for carbon source in the fermentation process and has good adaptability to strains.

Meet the requirements of high acid environment, high shear and high temperature sterilization in the processing process, and maintain the thickening characteristics of the product.

Well combined with milk protein to enhance the coagulability of milk, prevent whey precipitation and maintain the stability of products during the shelf life.

Give the yogurt a thick taste, increase the stiffness and shape of the product, and make the yogurt have a round, sticky and uniform texture of curd.