Meat & Fish

Surimi-based product

Surimi is a fish-based paste used as ingredient in surimi-based products such as crab sticks and fish balls.
Manufacturers may add starch ingredients to achieve a more cost-effective recipe or to compensate for the effects of using surimi with weak gel strength.

Fish-like texture

Starch is added to surimi-based products because of its gel-forming capability. The right starch solution can provide a short and brittle structure much similar to that found in “real” fish meat.
Potato starch is ideal for this purpose as it creates a higher gel-strength in the finish product due to its high content of amylose.
KMC Superior Potato Starch is a good and cost-efficient choice in recipes where a clean label solution is desired and where regular surimi (no re-work) is used. The potato starch granules have very high water-binding capacity and a lower gelatinization temperature compared to other starch types which allow manufacturers to cut costs.
KMC Superior Potato Starch has a neutral taste and colour. It is non-GMO and non-allergenic.

Improved freeze/thaw stability

When the surimi-based products must be resistant to freezing for a longer period and when processing steps include harsher steps like pasteurization or vacuum-packaging, a modified starch solution is recommended.  
KMC has a broad portfolio of various modified starches suitable under these conditions.

Read more about KMC Modified Starches

Easy re-work at optimal costs

During the production of surimi-based products, manufacturers will occasionally recycle a part of the finished product to the bowl chopper instead of letting it go to waste. However, the proteins in the re-work material have been denaturised during the previous cooking and have no functionality.

Addition of a pre-gelatinized starch will compensate for this loss of gel-strength, viscosity and elasticity and this is essential to prevent ribbons to break during extrusion.

Check our ColdSwell solutions here

This website uses cookies to remember your settings and for statistics. This information is shared with third parties.
Read more about cookies