Etherified Starches

This type of modification is conducted with the aim of increasing stability of the gels at low temperatures, preventing excess setback and water loss (syneresis). Thus, these modified starches have resistance to the cycles of freezing/thawing and also differentiated sensory properties, like soft, creamy texture and a clearer paste.

For the convenience and dairy categories, etherified starches have one or more properties described below:

Functionality
Convenience Consistency Crunchiness Stable in acidic systems Stable in systems with heating Stable in systems with shearing Stable in systems with temperature oscillation Stable in freezing-thawing cycles Stable for products that require storage at low temperatures Clear paste Mild flavor Creamy, short, smooth and/or mild texture
Dairy High viscosity Provides sheen Consistency Crunchiness Stable in freezing-thawing cycles Stable in acidic systems Stable in systems with high temperatures Stable in systems with shearing Stable in systems with temperature oscillation Stable for products that require storage at low temperatures Reduced syneresis Creamy and/or mild texture

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