The most common type of starch modification is the treatment of native starch with small amounts of approved reagents. This can influence many properties of native starches, including their viscosity, gelatinization temperature, colloidal properties, freeze-thaw stability and resistance to acid and shear conditions.
Stabilized starches are used in applications as diverse as:
- Canned & frozen prepared foods
- Dairy desserts (yogurt, cream)
- Dips & spreads
- Fruit pie & cream fillings
- Gravies, dressings & sauces
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.