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:
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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.