Today's frozen glutinous rice balls (tangyuan) are quite different from those made by hand in the past. In the past, homemade glutinous rice balls would easily fall apart, become cloudy in the soup, or crack if the cooking temperature was not carefully controlled or if they were frozen for too long. This affected the texture and overall experience of eating them. According to the China Food Exhibition, this is due to the poor water absorption and retention properties of glutinous rice itself, which also lacks gluten strength. Improving the manufacturing process alone has limited potential for enhancement.

Frozen Glutinous Rice Balls

Today's frozen glutinous rice balls not only have a longer shelf life but also remain intact even after prolonged cooking. They are so durable that they are difficult to bite through and can even have a translucent skin. Is this the result of some advanced technology or "trickery"?

Modified Starch

This improvement is actually the result of a better understanding of starch properties. By adding modified starches such as hydroxypropyl starch, phosphate ester double starch, and acetate starch (as thickeners) to glutinous rice flour, it is like adding "stronger fibers" to the originally loose amylopectin network of glutinous rice. This effectively enhances the cooking durability and elasticity of the glutinous rice balls.

Synergistic Combination

Furthermore, combining modified starches with other thickeners like guar gum and sodium alginate, as well as emulsifiers like mono-glyceride fatty acid esters, can create a more effective composite additive. This combination helps prevent the glutinous rice balls from cracking during freezing and improves their smoothness.

The Secret of Transparent Glutinous Rice Balls

The method for making transparent glutinous rice balls is even simpler. By adding 10% to 30% of tapioca starch, one can achieve a translucent effect. After all, tapioca starch is also used to make glass noodles, which are naturally transparent. The higher the proportion of tapioca starch added, the better the transparency, but the harder and chewier the texture becomes, deviating from the original soft and glutinous texture of traditional glutinous rice balls.

Whether it is thickeners or emulsifiers, they are commonly added to frozen glutinous rice balls. These additives not only reduce production costs and simplify the manufacturing process but also compensate for the inherent weaknesses of glutinous rice products. We can directly see which ingredients are used in frozen glutinous rice balls by checking the food ingredient list.

If you prefer the authentic and more expensive "old-style" glutinous rice balls, you can choose to buy freshly made ones offline or make them by hand. However, be aware that these types of glutinous rice balls are generally less durable when cooked, so pay close attention to the cooking temperature. Avoid long-term freezing to prevent the glutinous rice balls from losing moisture and cracking, which could result in a mushy mess when cooked.

If you would like to learn more about the food industry, please visit the SIAL China website for more information.

Source:China Food News Website

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