Acidified sauce and gravy are usually made with acidic ingredients such as vinegar, lemon juice, or tomato sauce, which can destabilize the structure of the sauce or gravy. Modified tapioca starch can act as a thickener and stabilizer in these products, helping to maintain their texture and appearance over time. It can also improve process stability and reduce water separation during storage. Additionally, it can enhance the glossy appearance of the sauce or gravy and provide a mouthfeel that is desirable for dipping type sauces.
Modified tapioca starch can provide several benefits in the production of acidified sauces and gravies, including:
- Thickening: Modified tapioca starch can act as a thickener to increase the viscosity of the sauce or gravy.
- Stability: The starch can improve the stability of the sauce or gravy, reducing water separation during storage.
- Process stability: The starch can provide stability during the production process, even under extreme conditions.
- Glossy appearance: Modified tapioca starch can give the sauce or gravy a glossy appearance, enhancing its visual appeal.
- Shelf life stability: The starch can help extend the shelf life of the sauce or gravy.
- Thickener and stabilizer: The starch can act as both a thickener and stabilizer, providing multiple benefits in one ingredient.
- Dipping type sauce: The starch is suitable for use in dipping-type sauces.