Modified Starches
Modified Starches
Starch is usually modified through the treatment of native starch with small amounts of approved reagents. This can improve many properties of the native starch, including its viscosity, gelatinization temperature, colloidal properties, freeze-thaw stability, and resistance to acid and shear conditions.
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Conventional Quality
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* Product only available in Switzerland and Liechtenstein
Features
provides viscosity and texture
good process stability (heat, shear, acid, freeze-thaw)
Applications
Bakery
- Fresh and frozen pie fillings
- Bakery cream
- Fruit fillings
Convenience
- Frozen soups and sauces
- UHT soups and sauces
- Dressings
Dairy & Ice Cream
- UHT desserts