Modified Potato Starch is commonly used as a replacement for Breadcrumb or rusk to add to seasonings to make gluten free products.
Also widely used as a thickener for sauces and batter, so commonly used by Chinese restaurants.
Advantages of Modified v's Native
- Has good stability at Low pH (acidic, eg vinegar, wine, tomato based products, does not go watery or break down
- More Heat Stable (boil longer, enhanced shelf life on hotplate
- Shear Stability (stays thicker longer, more resistant to processing)
In most cases this can be used as a direct replacement for the native potato starch. You may even be able to use less.**We strongly recommend that you conduct your own trials**