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Starch is often added to sausages with low meat content. Starch is added when making sauces,
\nto trap moisture and to make the sauce heavy. In sausages, starch is used for its properties
\nto bind water and to improve the texture of the product. The most common sources are potato,
\nwheat, corn, rice, and tapioca. You can add as much as you like but around 10% (100 g per
\nkilogram of total mass) will be the upper limit. Starch is a common additive in extended
\ninjected products like ham. It is usually applied at 10 – 50 g\/kg (1-5%) of the finished product.
\nMany Russian sausages were made with 2% potato starch. Another advantage is that unlike
\nflour-thickened sauces it doesn’t separate when frozen. Starch has the ability to swell and take on water.
\nThe swelling of the starch occurs during the heating stage. A combination of starch and
\ncarrageenan produces a synergistic effect. Most commercial fat replacers derived from starch
\ncarry label designations of either modified starch, dextrin, or maltodextrin.Description<\/p>\n
Potato Starch, 8 oz. is an excellent allergen-free binder that tightens the bond of the proteins in
\nground meat to make your recipe more neatly sliceable, absorb and retain water better, helping ensure
\na juicy and tender product.<\/p>\n
Use between 2% and 4% of meat weight, starting with 227 Gram 8 oz. per 11.3398 Kg 25 lbs. meat
\nBest to mix potato starch when cure, salt & seasoning and mixed
\nCan also be used for thickening sauces, soups and stews<\/p>\n