“The starch granule maintains its integrity in manufacturing,” explains Celeste Sullivan, senior applications scientist, and developer of the starch. “It is not agglomerated, but is designed to disperse easily in minimal diluents. It overcomes the lumping problem that occurs when a system hydrates unevenly.”
The starch also extends the solids levels of ingredients like tomato or fruit powders. In salad dressings, the product can be used in combination with gums to build texture and stability. It is freeze-thaw stable and maintains its integrity without syneresis on the steam table. Some food processors may wish to use the starch in their manufacturing to eliminate the variability of the cook-up process and to save a cooking step.