Semi-Prepared Foods - Modified starch related industries

Product	Feature / Benefit
Instant Soup	Creates optimal and uniform thickness after dissolution Prevents solid sedimentation Improves mouthfeel and creamy texture Stability at high temperatures during reconstitution
Noodles	Improves texture and chewability Reduces oil absorption during frying Increases stability during reheating Maintains strand shape and structure
Cup Noodles	Improves solubility in boiling water Creates desirable texture in short time Prevents excessive softening High temperature stability
Pasta	Improves elasticity and cooking resistance Prevents strand sticking Reduces water absorption during cooking
Frozen Food	Prevents texture degradation during freezing/thawing Preserves moisture and product freshness Reduces ice crystal formation Stability during reheating
Burger	Improves texture and juiciness Prevents shrinkage during cooking Increases water and fat retention Improves texture uniformity
Falafel	Improves ingredient binding and prevents crumbling Creates crisp and uniform texture Reduces oil absorption during frying Maintains internal moisture
Cutlet	Improves cohesion and prevents crumbling Maintains product juiciness Creates soft and uniform texture Stability during reheating
Nugget	Improves batter adhesion to main ingredients Creates crisp and uniform coating Reduces oil absorption Maintains internal moisture
Kuku (Persian omelet)	Improves cohesion and prevents crumbling Creates spongy and light texture Preserves moisture and freshness Stability during reheating
Shami (Persian patty)	Improves texture and prevents dryness Increases water and fat retention Creates uniform and soft texture Stability during reheating
Semi-prepared Potatoes	Prevents discoloration Preserves texture during freezing/cooking Reduces oil absorption during frying Extends shelf life
Semi-prepared Dough	Improves flexibility and workability Prevents sticking Maintains moisture during storage Stability during cooking process
Canned Food	Resistance to thermal processes and low pH Prevents texture changes Maintains proper sauce viscosity Extends shelf life