Cross-linking can have a substantial effect on the viscosity profile of starch. Starch, which is normally susceptible to viscosity breakdown either from prolonged heating, high shear or acidic conditions, shows a stable viscosity profile over time once it is cross-linked.
Etherified starch brings a new dimension to texture stability because of their improved functional properties compared with esterified starches. Pastes of starch ethers have better clarity, higher viscosity, reduced syneresis and superior freeze-thaw stability. If the starch is also cross-linked, freeze-thaw stability during prolonged storage periods can be further enhanced.
Lipophilic starch is obtained by esterification with n-octenyl succinic anhydride, resulting in a starch structure comprising both hydrophilic and lipophilic properties: a defining feature of an emulsifier. They are used to replace eggs for reduced cholesterol foods, to replace animal-derived sodium caseinate, and to replace gum arabic.
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