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:

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