Chips are thin slices of vegetables or fruits that are deep-fried or baked until crispy. The most common type of chips are potato chips.
Modified tapioca starch can play several roles in chips production. It can be used as a starch replacer, providing crispiness and air cell control. It can also improve expansion power, leading to a more uniform and desirable texture. Additionally, modified tapioca starch can enhance process stability, ensuring consistent quality in the production of chips.
Modified tapioca starch can be used as a starch replacer in chips to provide various benefits. These benefits may include:
- Potato-based replacer: Modified tapioca starch can be used as a partial or complete replacement for potato starch in chip production, providing cost savings and consistent quality.
- Crispiness: The modified tapioca starch can improve the crispiness of the chips, providing a satisfying crunch to consumers.
- Air cell control: Modified tapioca starch can help control the formation of air cells in the chips during frying, leading to a more uniform texture and appearance.
- Expansion power: Modified tapioca starch can help increase the expansion power of the chips, resulting in a larger and more visually appealing final product.
- Process stability: Modified tapioca starch can provide process stability during chip production, ensuring consistent quality and minimizing downtime.
- Crunchy texture: The modified tapioca starch can improve the texture of the chips, providing a more satisfying eating experience.