Reversibly crosslinked starches

The reaction can be performed in a belt dryer, by spray-drying or by extrusion. The esters formed with a low DS (<0.1) belong to the - anionic starches. They exhibit enhanced paste viscosity, clarity, freeze-thaw reversibility and reduced - ret-rogradation. The pastes are c stically thinned at acidic pH, in the presence of salts and high cooking temperatures. Stabilization is achieved by crosslinking. 

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