Sheen in the food industry refers to the gloss or shine on the surface of a food product. It is an important attribute in the appearance of many food products, and can affect consumer perception of quality and freshness. In some cases, food manufacturers may add ingredients or use specific processing techniques to enhance the sheen of their products.
One way to improve sheen in the food industry is by using ingredients that have high gloss properties, such as modified starches, gums and pectins. Additionally, using the right processing techniques, such as controlled homogenization and cooling, can also enhance sheen in food products.
Modified starch can enhance the sheen of food products by improving the transparency, smoothness, and uniformity of the product’s texture. By modifying the molecular structure of the starch, the modified starch can reduce the formation of starch aggregates and increase the interaction between starch and other food ingredients, resulting in a more polished and lustrous appearance. The type of modification and the degree of modification will impact the extent of the sheen enhancement.
In the food industry, modified starches that are commonly used as sheen agents include modified waxy maize, modified tapioca, and modified potato starches. They work by reducing syneresis, improving viscosity, and maintaining the stability of the food product during storage and processing.