Pre gel tapioca starch for mozarella cheese filler

The invention is directed to an improved process of producing mozzarella-type cheese. The process starts with a liquid dairy substrate that is cultured and coagulated. The coagulated dairy substrate is cut, and the curds are separated from the whey and collected to form a base curd. The base curd is blended with a farinaceous material. The base curd/farinaceous material blend is then cooked in a cooker or cooker/stretcher (preferably in a lay-down cooker). The cheese mass is then cooled to produce the mozzarella-type cheese. The blending of the farinaceous material with the base curd before cooking/stretching allows it to act as a fat mimetic, which imparts a product characteristic in reduced-fat or fat-free cheese resembling a full-fat product, such as improved mouthfeel. It also serves to improve moisture binding in the product and results in a firmer cheese which may be easier to shred, and produces a more homogenous product. Detail please click : https://patents.google.com/patent/US20060172054A1/en Mozzarella cheese imitates were prepared using native and hydroxypropylated barley starches. The extent of modification was 3%, 6%, and 9%. Native barley starch cheese was denoted as NB and hydroxypropylated barely cheeses were marked as 3HPS, 6HPS, and 9HPS, respectively. In all the imitation cheese, rennet casein was replaced with the aforementioned barley starches at the level of 15%. Improved melting characteristics were observed in case of NB, 3HPS, and 6HPS mozzarella cheese samples. Better stretchability was observed in case of cheese prepared from hydroxypropylated barley starch than native and control. The 9HPS incorporated cheese showed the most variation in rheological behavior with no cross-over temperature and the least melt index as compared to other cheese samples. Novelty impact statement Hydroxypropylated barley starch was used as partial casein replacer in imitation mozzarella cheese. The casein replaced cheeses were noted to have improved stretch and melt properties. Detail Plase click L https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.16094

Positive list of additives used for food contact materials and articles in GB 9685GB 9685-2016

GB 9685-2016 Standard for the Uses of Additives in Food Contact Materials and Articles GB 9685-2016 is a revision of GB 9685-2008, it’s a basic standard and well suited to all food contact materials (FCMs). it’s a positive list of 1,294 additives used for food contact materials and articles, including 731 kinds of plastic, 492 kinds of coating and coating film, 167 kinds of rubber, 189 kinds of inks, 521 kinds of adhesives, 579 kinds of paper and paperboard, and 12 kinds of silicone and other food contact materials and articles. New food contact substances approved by National Health Commission of the People’s Republic of China (NHC, former NHFPC) Since the revision of GB 9685-2016 released , NHC has issued 13 announcements until August 31, 2019, including the approvals of 90 additives used for food contact materials and articles (38 of them are food contact additives with expanded scope and/or using amount). Other additives permitted to use for food contact materials and articles In the absence of a chemical reaction, the mixtures of substances listed in GB 9685-2016 Tables A.1 to A.7 (The use of the mixtures shall comply with all relevant provisions of all additives); Under the condition of not affecting the natural properties of the food, the substances listed in Table A.2 of GB 2760-2014 can be used as food contact additives, and the application shall meet the relevant stipulations in GB 9685-2016; The sodium salt, calcium salt and potassium salt (including the acidic salt and double salt) of the acids, alcohols and phenols listed in GB 9685-2016 Annex A can also be used as food contact additives, and the application shall meet the corresponding stipulation of the sodium salt, calcium salt and potassium salt; for the sodium salt, calcium salt and potassium salt which have already been listed in GB 9685-2016, the application shall meet this standard; The crystalline hydrate of the substances listed in the appendix of GB 9685-2016 can be used as food contact additives, and the application shall meet the restriction stipulation for the corresponding substances; The polymers (molecular weight higher than 1000 Dalton) of the approved additives (except for substances produced by microbial fermentation) can be used as food contact additives, and the application shall meet the corresponding restriction stipulation of polymers. For detail, please click linn : https://www.cirs-group.com/en/food/positive-list-of-china-food-contact-additives-gb-9685

A new product of Modified Starch from SAGU

Based on wikipedia definition:
Sago is flour or processed that is derived from the processing of the lawn terrace or "sago Tree" (Metroxylon sago ROTTB.). Sago flour has physical characteristics similar to tapioca starch. In cooking recipes, sago flour that is relatively difficult to obtain is often substituted with tapioca starch so that its name is often exchanged, although both of these flour are different.

Sago is a staple food for the people of Maluku and Papua living on the coast. Sago is eaten in the form of Papeda, a kind of pulp, or other processed. Sago itself is sold as bulk flour and is compacted and packed with banana leaves. In addition, nowadays sago is also processed into noodles.

As a source of carbohydrates, sago is unique because it is produced in the swamp area (natural habitat of Rumbia). This condition has its own ecological advantages, although it is economically less profitable (difficult distribution).

Sago also can be used as Raw Material for Modified Starch industrial. Now, some of producer from Thailand did some research. They used Sago as raw material to produce Cationic Starch for paper industries application/

Cationic Starch from Starch Solution

PT. Starch Solution Internasional is the biggest Modified Tapioca Starch producer for paper and textile application in Indonesia. They produced derivative products of tapioca starch by changing the characteristics of tapioca starch according to the customer’s requirement through chemical process/reaction.

The product of tapioca starch modification is used by paper, textile, paper packaging, ceramics, and some other industries.

Some trades marks of our products have launched to the market are NYLGUM, SOLSACAT, SOLSACOAT, SOLSATEX, SOLSABOND, SOLSAMIC, SOLSAPSRAY, IndoTex Starch-OX, IndoTex Starch-SPR etc. We also still produce under license of AVEBE UA brand name (AMYLOFAX, AVETEX) for some overseas customers

Cationic Starch in Wet End Paper Application

A cationic starch has two function to do in the wet end system.

a. First function    : to emulsify ASA or AKD (Alkaline sizing

b. Second function : to improve fiber to fiber bonding

• Better internal bond
• Better tensile
• Improve burst

How does it work?
Fiber in the wet end is anionic (-) or negative charged.
Solsacat is attracted to the fiber and thus can help bond fibers together.

How does it work with ASA and AKD?
Cationic starch mixed with either ASA or AKD size under precise conditions by the sizing supplier.
The Cationic starch then provides a liquid layer around the sizing that “sticks” it to fiber. The cationic (+) charge is the main mechanism.
The starch protects the sizing chemical from other chemicals when wet and flows away when in the dryers

Basic laboratory emulsification test
•Emulsion stability vs time
•Starch concentration variation
•ASA : starch mixing ratio
•Water quality effect (hardness)
• ASA dosage variation

Summary
• ASA emulsion should be directly dosed to the machine without storage
• Starch concentration should be kept @ 4 % solids
• The emulsification ratio of ASA : Starch should be 0.5 – 1.0 : 1.0
• The emulsion particle size should be in the range of 0.5 – 1.5 micron and pH should be between 3.5 – 4.5

COATING STARCH IN PAPER APPLICATION

Theoritical of Advantages and Disadvantages of coating starch

Advantages:

Lower total coating cost ( about 15%)
Improved board stiffness (good for packaging)
Better water holding for coatings
Improved holdout of top coat

Disadvantages:
Higher viscosity of coating and lower coating solids (may affect drying load)
Potential decrease in quality of fold (cracking due to stiffness)
Potential poorer wet pick (must use more crosslinker to offset this)

Some benefit of coating starch are :

• High Binding power and comparable with standard SBR latex
• High dry solid coating
• Good water retention
• Improve paper stiffness compared to all-latex
• Optimal run ability at high speed.
• Printability improvement.
• Less downtime.
• Cost Reduction

Characteristic of coating starch product needed :

1. Has good viscosity stability after storage , event was store for 24 hours the viscosity stay stable.
2. Coating starch product has to in very narrow viscosity specification
   No viscosity fluctuation results in highest latex replacement at high dry solid coating
   – To be cooked at high dry solids
   – To be used in high dry solid coatings
3. Low Mottling tendency (Molecular weight distribution)
   Molecular weight of starch molecules have influence on the migration of the starch through a coating layer.
   Small starch molecules migrate more, resulting in higher mottling tendency
4. High dry solid coating
   Coating starch product can be cooked at max. 40% dry solid

High dry solid coating will:
- decrease binder consumption

• decrease drying energy
• Improve Pick up Coating Colour (gr/m2)
• Reduced Over all cost of Coating Colour

1. As a retainable starch binder
   Retainable starches have following advantages
   • low BOD/COD values of waste water
   • less bacteriological- and pH- control problems
   • less problems with enzymatic degradation of wet-end starch

reff : (https://steemit.com/coating/@deviasyifak)

Proses Produksi Tepung Tapioka Terkationisasi

 Tahukan anda, bahwa ada beberapa teknologi untuk pembuatan tepung tapioka terkationisasi yaitu :

1. Wet Process technology
2. Dry process Technilogy
3. Semi Dry Process Technology
4. Extruder Process Technology
5. Drum dryaer Technologt