Stabilized Starches
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 starches, including their viscosity, gelatinization temperature, colloidal properties, freeze-thaw stability and resistance to acid and shear conditions.
Cargill brand name | Applications |
---|---|
C☆CreamTex® | Dairy, convenience foods |
C☆PolarTex® | Bakery, dairy, convenience foods |
C☆StabiTex® | Bakery, dairy, convenience foods |
C☆Tex® | Bakery, confectionery, dairy, convenience foods |