Freeze-thaw stability
No cracking, dulling or weeping after freezing and reheating.
02 · Food
Frozen foods & ready meals
Smooth sauces and elastic doughs that survive freezing and reheating
8%–20%typical dosage
Frozen ready meals, filled doughs and dumplings go through cooking, blast freezing, the cold chain and reheating. The starch system decides whether a sauce stays smooth instead of weeping, and whether a dough stays elastic and translucent instead of turning cloudy and brittle. Gaofeng supplies single modified starches and a ready-to-use compound thickener for dumpling doughs.
Request sample & data sheetTypical products
- Frozen ready meals and sauces
- Dumplings, empanadas and filled doughs
- Spring roll and pastry wrappers
- Frozen fish and meat products
- Vegetarian and soy-protein products
- Steamed buns and Asian dim sum
Recommended starch families
What the starch has to do
Elasticity and bite
Springy, chewy texture in skins and fish products.
Gloss and translucency
Clear, glossy look in translucent doughs.
Water retention
Keeps fillings and skins moist through cold storage.
Starting dosage ranges
Values are starting points for application trials. Final grade and dosage are confirmed against your formulation and process.
| Application | Primary function | Dosage |
|---|---|---|
| Dumpling and filled-dough skins | Gloss, toughness, elasticity and water retention | 8%–20% |
| Spring roll and pastry wrappers | Flexible, white wrapper; golden after frying | 8%–20% |
| Vegetarian products | Soy-protein compatibility and water retention | 8%–20% |
| Frozen fish and meat products | Viscosity, elasticity, eating quality and shelf-life support | 8%–20% |
| Steamed buns and steamed cakes | Fine, soft structure with more viscosity and elasticity | 8%–20% |
Reference formulations
Translucent dumpling dough (har gow) · 500 g
Wheat starch 175 g · Gaofeng compound thickener for shrimp dumplings 117.5 g · salt 2.5 g · boiling water 197.5 g · lard 7.5 g
Replaces potato starch and makes traditional hot-water dough easier to run. The dough stays soft after cooling, can be frozen straight after shaping without pre-steaming, and steams white with clear, plump pleats. Also for crystal cakes, snow-skin mooncakes and snow-skin mochi.
Send us your formulation and process conditions.
Tell us the product, process temperature, pH, shear and the result you need. Our application team will suggest grades and an evaluation route.