date:Jun 15, 2015
nologies.
Carrageenan is very good at improving water-holding capacity, even sometimes creating too strong of a gel. Acetylated waxy corn, potato and other starches improve product performance, as well, stated Scherer. Alginates are also effective but require calcium to be present.
Acetylated starches provide a number of benefits to processed meat. In a study with acetylated and slightly cross-linked starches used to marinate chicken breast, potato starch performed best, with corn and tapioca