The use of modified starch can stave off staling process of dough and increase freeze resistance to enhance water binding capacity and ensure desirable texture.。
Examples：
Doughnut mix, pancake mix, waffle mix, mochi waffle mix, dorayaki mix, imagawayaki mix, burst-proof mochi mix, pineapple cake mix, chewy sweet potato ball mix、fruit filling prepared mix, Hong Kong bubble waffle mix, Taiwan egg-based cake mix, toast and bread improver.
Modified starch can increase structural viscosity, stability and stretch of dough in refrigerated and frozen storage. The use of improver can stave off staling in dough and better the texture. When used with staples such as rice, modified starch can help decide the level of firmness, chewiness, fineness, gluten development, etc.
Examples：
Starch for noodles, starch for udon, Korean rice cake mix, bao and steamed bread improver, dumpling dough improver, starch for radish cake, starch for flaky scallion pancake.
Modified starch can provide common ingredients cooked in a hot pot, such as minced fish products, with freeze resistance and texture. By combining different starches, the level of translucency, chewiness or firmness of ingredients can be changed so as to present ideal appearance and texture.
Examples：
Hong Kong shrimp dumpling mix, starch for fish tofu, crystal dumpling mix, starch for pork ball, phosphate-free fish paste-based product improver, phosphate-free shrimp leavening agent.
Modified starch is used in crackers, snacks and cakes to improve the moist texture and prevent deliquescence. It can enhance chewiness, staling resistance and freeze resistance of food in refrigerated storage, and increase water binding capacity in low temperature environment. The use of modified starch contributes to fine and smooth texture and translucency.
Examples：
布Pudding mix, Chinese New Year cake (Chinese rice cake) mix, chill stuffed tapioca pearl powder, chill tapioca cake mix, taro ball powder, yukiichigo mochi powder, other starches used to make mochi, etc.
The combination of coating mix and modified starch for deep frying can make the crispy texture last longer and reduce absorption of oil. Different formulations and proportions may be able to stave off staling process, adjust the level of crispness and keep the coating from falling off.
Examples：
Fried calamari mix, fried patty mix, long-lasting crispy fry mix, karaoke premix, fish fillet binding agent, croquette powder.
The use of modified starch in processed meat products like hot dogs and ham is to enrich the texture. Combination of different starches can result in different textures. When used with colloids, it can increase the water binding capacity and viscosity of processed meat.
Examples ：
Improver for meat marination, starch for Chinese sausage, meat glue, starch for hot dog, starch for burger patty, chicken breast marinade powder.
Modified starches used as thickener and emulsifier are usually added in sauces and dressings. Water and oil separation often happens to sauces having been preserved for a long time. Adding modified starch can make sauces glossy and enhance stability. There are also acid-fast modified starches that can be used in acid food.
Examples：
Acid-fast dressing mix, starch for eggless salad, starch for ketchup, starch for jam, custard prepared mix, corn custard powder.
Modified starch can bring additional texture and fullness of flavor to beverages. When used in beverage toppings, it offers chewy texture and freeze resistance.
Examples：
Juice, 3-in-1 coffee, instant beverages, beverage toppings (tapioca pearl prepared mix, taro ball powder, tapioca dices, fruity mochi dices).