Gel strength in the food industry refers to the ability of a food product to maintain its solid structure, or gel, under different processing, storage, and handling conditions. The gel strength is determined by several factors including the type of ingredients, processing conditions, pH, temperature and the presence of other food components. It is an important quality attribute in many food products, as it determines the final texture and consistency of the product.
Modified starch can be used to improve gel strength in the food industry. The gel strength refers to the strength or viscosity of a gel or paste, and certain modifications to starch can enhance its gelation properties, leading to stronger and more cohesive gels. This can be useful in applications such as thickening sauces, soups, and stews, as well as improving the texture and mouthfeel of baked goods and snacks.
For example, modified starches such as pre-gelled starches, cross-linked starches, and high-amylose starches can be used to improve the gel strength of soups products. These modified starches help to create a thicker and more cohesive texture, providing a desirable mouthfeel to the product.