Stabilized starches
Starch esters
Cross-linking can have a substantial effect on the viscosity profile of starch. Starch, which is normally susceptible to viscosity breakdown either from prolonged heating, high shear or acidic conditions, shows a stable viscosity profile over time once it is cross-linked.
Starch ethers
Etherified starches have brought a new dimension to texture stability because of their improved functional properties compared with esterified starches. Pastes of starch ethers have better clarity, higher viscosity, reduced syneresis and superior freeze-thaw stability. If the starch is also cross-linked, freeze-thaw stability during prolonged storage periods can be further enhanced.
Emulsifying starches
Lipophilic starches are obtained by esterification with n-octenyl succinic anhydride, resulting in a starch structure comprising both hydrophilic and lipophilic properties: a defining feature of an emulsifier. They are used to replace eggs for reduced cholesterol foods, to replace animal-derived sodium caseinate, and to replace gum arabic.
Some Cargill products are only approved for use in certain geographies, end uses, and/or at certain usage levels. It is the customer's responsibility to determine, for a particular geography, that (i) the Cargill product, its use and usage levels, (ii) the customer's product and its use, and (iii) any claims made about the customer's product, all comply with applicable laws and regulations.
