Dried Fruits Nuts with Film Hanging Agent Weight Gain Cassava Oxidized Starch

Cassava oxidized starch is a kind of modified starch which is widely used in the flavoring of nut and dried fruit. It comes in the form of a white or yellowish powder that is odorless, tasteless and easily dissolves in water. The main function of this compound is as a weight gain agent, film hanging agent and flavoring agent to provide a specific taste, texture and shelf life for nut and dried fruit foods.

Cassava oxidized starch is made through a chemical modification process in which cassava starch is treated with an oxidizing agent that changes its molecular structure and properties. This modified starch has a higher reactivity and stickiness, and is able to bind tightly to the surface of the nut dried fruit to form a protective film, which effectively improves its weight and texture. At the same time, cassava oxidized starch can also be used as a seasoning agent to provide food with a specific taste and flavor.

In nut and dried fruit foods, cassava oxidized starch is mainly used to increase weight, improve taste and extend shelf life. As a weight gainer, it can effectively increase the weight and volume of food, making it fuller and more affordable. As a film hanging agent, it can form a dense protective film, making the surface of food more smooth and uniform, while preventing water evaporation and oxidation deterioration. As a flavoring agent, it can provide specific taste and flavor to the food and meet the taste needs of consumers.

Compared with other weight gaining agents, film hanging agents and flavoring agents, cassava oxidized starch has some unique advantages in nut and dried fruit foods. First, because it is extracted from renewable cassava resources, it is environmentally friendly and sustainable. Secondly, cassava oxidized starch has higher reactivity and stickiness, which can provide stronger adhesion force to make the surface of food more smooth and uniform while preventing water evaporation and oxidation deterioration. In addition, cassava oxidized starch also has certain nutritional value and can provide certain nutrients for food.

It is worth noting that although cassava oxidized starch plays an important role in nuts and dried fruit foods, some problems also need to be noted during use. For example, due to its high viscosity, improper operation may lead to too thick food, affecting the taste and processing efficiency. In addition, the amount of cassava oxidized starch needs to be strictly controlled. Too much or too little may adversely affect the performance of food.

Overall, cassava oxidized starch is an effective nut-dried fruit film hanging agent weight gain flavoring agent to provide food with good taste, texture and shelf life. In the process of use, it is necessary to pay attention to its characteristics and reasonable control of the addition amount and operating conditions to ensure the stability and consistency of food quality, but also to consider the sustainability of its raw materials and the reliability of the source to ensure the sustainable development of the product.