date:Jan 22, 2013
hickeners and stabilisers in foods such as puddings, custards, soups, sauces, gravies, pie fillings, and salad dressings, and to make noodles and pastas.
Cross-linked and stabilised starches (such as acetylated distarch phosphate) are the most suited starches for use in processed food because of their functional attributes. Owing to their beneficial functional properties like excellent freeze-thaw stability and resistance to breakdown under harsh processing conditions, they are especially suit