starch was used as a stabilizer in a food product but after three days the components of the product separated, having liquid on top even when refrigerated. What can be used to keep the consistency of the stabilized product. Even I tried using LBG but same result. I need to keep my product consistency over a long time. What can I do please.
This looks like starch retrogradation i.e; increased recrystallisation, a well-known phenomena also related to bread stallling, etc. Use of one of th emodified strches instead? Add fat or stearylesters? (ps: refrigeration will actually favour the retrogradation).
Well, this is the property of starch. After starch gelatinization, synopsis occurs what you have rightly observed. You can try to add either xanthin or guar gum at various concentration to see the effect.
It is a normal process for various food gels, named syneresis. The same process occur also in other food gels, as yogurt, where the gelling agent is a casein. The consistency of gel could remain the same, even if liquid is released.
You could combine starch with other hydrocolloids as carboximethylcellulose, agar gum or other to reduce the syneresis.
Syneresis affect just in a minor proportion the consistency of gel. If consistency of your starch gel drops in a major proportion than other process occurs to (presence of active amylase or microbial spoilage).
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