Intercrossed Starches
Natural starches are susceptible to the processing conditions, like mechanical work (shearing) and high acidity of the products, with loss of viscosity and changes in texture. This type of modification is done in the structure of the starch granule to make the viscosity profile of the product more stable and to improve the gel structure. In general, with increase in the level of cross bonds, there is an increase of the starch granule's resistance to the processing.
For the convenience and dairy categories, intercrossed 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.