ASM-401

MochiBake Mix

Product Information

Prepared through an etherification reaction between starch and propylene oxide (C₃H₆O) under alkaline NaOH conditions, this product is classified as a non-ionic etherified modified starch.

Due to the high stability of the ether bonds in etherified starch and the hydrophilic nature of the hydroxypropyl group, it weakens the internal hydrogen bonding strength of the starch granule structure. This makes the starch more prone to swelling, easier to gelatinize, produces a transparent paste with good fluidity, low retrogradation, and high stability.

Highlights

Enhances product moisture retention, resulting in a soft and delicate texture.
Improves freeze and cold storage resistance.
Low gelatinization temperature, allowing easy heating and thickening.
After gelatinization, the starch has high transparency and excellent viscoelastic texture.

Descriptions

E number (EU food additive code): E1440
CAS number (Chemical Abstracts Service): 9049-76-7
CNS number (China National Standards): 20.014
INS number (International Numbering System): 1440

Applications

Baked goods – Enhances dough elasticity and soft texture, e.g., bread, cakes.
Frozen foods – Improves texture stability during freezing and thawing, e.g., snow skin mooncakes, mochi, frozen dough.
Noodles and seamed products – Shortens cooking time and provides a chewy, springy texture, e.g., steamed buns, dumplings.

Ingredients

Starch, hydroxypropyl groups, modifying agents

More Detail

Mochi Bake Mix is a type of chemically modified starch characterized by the introduction of hydroxypropyl groups. This chemical modification enhances the starch’s stability, acid resistance, salt tolerance, and freeze-thaw durability, enabling it to perform better in food and other applications.

Key Features:

Enhanced Stability:
Hydroxypropyl modified starch offers superior heat and acid resistance, maintaining stability during processing. It is suitable for products that undergo high-temperature or acidic conditions.
Excellent Thickening Effect:
This modified starch provides improved thickening ability, making it a common thickener and stabilizer in soups, sauces, desserts, and other foods.
Freeze-Thaw Resistance:
It exhibits excellent resistance to freeze-thaw cycles, making it ideal for frozen foods by preventing syneresis (water separation) and texture degradation during repeated freezing and thawing.
Improved Texture and Mouthfeel:
It enhances the texture and mouthfeel of food products by increasing viscosity and smoothness, making the final product more appealing.

Applications:

Mochi bake Mix is widely used in a variety of food products, including instant meals, frozen desserts, baked goods, beverages, and dairy products.
Beyond food, it is also utilized in pharmaceuticals, cosmetics, and industrial products for its thickening, stabilizing, and performance-enhancing properties.

Prev Back To List Next

Related Recipes