date:Oct 08, 2012
ocesses, from high temperatures and high shear to freezing.
Manufacturers using functional native starches under these conditions have often found delivering the same results as modified starches quite challenging. This meant that while food manufacturers could reformulate their products to meet the clean-label trend, the taste, texture, appearance and overall eating quality may not have met with consumers' high expectations.
National Starch claims its Novation 3300 tapioca-based starch, which