The physical properties and benefits of modified starches are reviewed in this look at research in starch technology and modifications such as cross-linking, hydroxypropylation and acetylation.
Gums help add texture, fiber and smoothness to foods, and they can contribute multiple functional properties while helping to maintain a clean label. This is especially important in a time when consumers are beginning to understand food ingredient labels.
These gums have many functions in a range of food products. They can be counted on to help stabilize products, emulsify dressings, protect ice cream during freeze/thaw cycles and help formulators get the proper mouthfeel in their products.
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